Aguaymanto Cookies

Name: Aguaymanto Cookies
Yield: Makes 7
Cuisine: Peru
Ingredients: ½ teaspoon baking soda; 25 dried aguaymantos (pichuberries or golden berries), macerated overnight (or up to 3 days) in Pisco; 1 stick unsalted butter, softened; 1 egg; 2 ounces pecans, chopped; ½ cup light brown sugar; ½ teaspoon salt; 1 tablespoon Pisco; 1¼ cup all-purpose flour; ¼ cup sugar

Preparation info

Makes
7

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

My daughter created this recipe for Christmas a few years ago. These cookies are unique, with the texture of the dried aguaymantos (golden berries or pichuberries) and the grown-up flavor of Pisco. I like to freeze the raw balls of dough for up to several months, and only bake one or two when I have a craving.

Ingredients

½ cup light brown sugar
¼ cup sugar
1 stick

Americas
Peru
Dessert
Christmas
Vegetarian

Method

Mix the sugar, brown sugar, and butter in a bowl, with a wire whisk. Add the egg and Pisco.
Incorporate the flour, baking soda, and salt. Then add the macerated aguaymantos, previously drained, and the pecans.
Form 2-inch balls with an ice cream scoop,