POSTED IN: Recipes , Desserts
TAGS: clara , cookies , Jinich , Mexico , nuns , Pati , puebla , pumpkin , recipe , santa , seeds , tortitas
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Tortitas de Santa Clara
Makes 24 3 inch round cookies
For the dough
1 stick unsalted butter (4oz), at room temperature, sliced
1 cup confectioners' sugar
1/4 teaspoon baking powder
3 cups flour, plus more for rolling out the dough
3 egg yolks
1/2 cup lukewarm water
For the glaze
2 cups sugar
1/2 cup water
3 cups hulled and unsalted pumpkin seeds, may substitute with blanched and slivered almonds
1/2 cup milk
To blanch the pumpkin seeds
1/2 teaspoon baking powder or baking soda
To Prepare Dough
In the bowl of a mixer, beat the butter over medium speed until creamy. Reduce speed to lowest setting and gently add the confectioners' sugar and baking powder. Continue mixing until everything is incorporated. Add the flour, one cup at a time, and then the egg yolks one at a time; continue beating for a minute. Pour in the water and continue mixing until the dough is smooth and can form a ball (it will take less than a minute). Wrap the dough in plastic wrap and place it in the refrigerator. Let it cool until it hardens enough to be manageable, at least 1/2 hour (the dough can be kept in the refrigerator for up to a couple days).
When ready to bake, preheat the oven to 375 degrees and cover a baking sheet with parchment paper. Place half of the dough on a piece of lightly floured parchment paper, sprinkle some flour over it and then place another piece of parchment paper on top. Use a rolling pin to gently roll out the dough, spreading it evenly about 1/4" thick. Remove the top piece of parchment paper and cut out circles with a round, 3" cookie cutter. With a smaller cookie cutter, make a circular indention in the middle of each cookie, without cutting all the way through the dough (there should be about a 1/4" space between the indentation and the edge). Press the edges of each cookie with a fork as if marking the edges of a pie. Repeat the process with the remaining dough and roll it out again making as many cookies as possible.
Space the cookies at least 1/4" apart on a cookie sheet and bake for about 10 minutes, until they are fully cooked and the bottoms are lightly browned. Remove from the oven and let cool; repeat with the remaining cookies.
To Prepare Glaze
Like the Nuns: Bring water to a boil in a small saucepan, add pumpkin seeds, simmer about 5 minutes and turn off the heat. Let it cool, stir in baking soda or powder and let it sit over night. With your hands, rub the pumpkin seeds between your fingers and thumbs to try to release their skins. The skins will float in the water. Carefully pour out the water, cover again with clean water and drain again. With a slotted spatula, place the pumpkin seeds on a clean kitchen towel, rubbing them so the remaining skins come entirely off. Place the seeds in a bowl, cover them with water, rinse and place them on a towel to dry.
Like ME: You can skip this part and use normal hulled pumpkin seeds or blanched almonds.
In a medium saucepan, place the sugar and 1/4 cup of water over medium low heat. Cook, keeping a close eye on it, until the sugar has completely melted into the water and appears to be a happily bubbling syrup (which should take anywhere from 8 to 10 minutes). Add the ground pumpkin seeds or almonds and stir well, creating a thick paste. Let the mixture cook for another 3 to 4 minutes --it will thicken and become even more pasty. Turn off the heat, pour the milk and stir well. It should be thick yet shiny and liquid. Remove the mixture from the heat and let it cool slightly. Use it to top the cookies but before it hardens. If it does harden, just heat the mixture over low heat with a tablespoon of water until it becomes runny again.
Once the cookies are no longer warm to the touch, add the cooled candied pumpkin seed or almond glaze on top with a spoon. 1 to 1 1/2 teaspoons of glaze is more than enough, it spreads as it settles.
Dear Pati, I was wondering if you could give and easy and simple recipe for our Annual Hot Festival that we hold every year on New Year's Day. I would like to win this year but I am running out of ideas any help you could give I would appreciate You so much. Gracia's I think that it is spelled sorry if I am wrong. Someday I will learn the language I promise. Thanks have a Wonderful Night.Mariah Marson | December 13, 2012 8:25 PM
Me encanta ver tu programa, lastima que no lo repiten! Si tienes una receta de galletas de merengue rellenas con nueces, te lo agradecería.
Mil saludos y gracias,
Sidi HaberSidi Haber | December 13, 2012 9:33 PM
I love the cooky presentation and they look delicious but I need something more on CHIESE or FRITATA. I never made Cheese and my fritata were less than desired. I made breakfast tortas with eggs, sausage, sweet peppers ,guacamole and cheese with taco sauce to give it life. My wife ate little she could apatite but this she liked to eat. She passed away last sept. but I still like cooking MEX. I love Italian too. What do you do for good fratatas and simular foods?
CharlieRequired Cherlie Schull | December 14, 2012 1:17 AM
Patti, just wanted to let you know how much my Wife and I enjoy your show, the recipes make us cook, the stories you tell entertain Us..Keep up the good work!Phil & Laura Davison | December 14, 2012 8:36 AM
Tienes una receta de sangrita que se paresca a la Sangrita Viuda de Romero?
Gracias de antemano
Being a Poblano, I remember being a young boy and after a long Sunday lunch, on occasion my grandmother would ask one of my uncles to jump on his bicycle and go buy a box or two of tortitas de Sta. Clara. And there was only one place where these were bought:
LA GRAN FAMA
Calle 6 Oriente 208
La Gran Fama still exists and to this date, it is THE place to buy tortitas, macarrones, mueganos and camotes.
Thank you for the memories. I missed the episode, but will look for it.Gerardo Martinez | December 17, 2012 5:49 PM
Hi Mariah, I would love to help! The hottest recipe of mine I can think of is Habanero Salsa: http://patismexicantable.com/2010/01/spicy-habanero-salsa.html.Pati Jinich replied to comment from Mariah Marson | December 19, 2012 3:21 PM
Hi Charlie, Thank you for writing to me! I'm so sorry to hear about your wife. I don't have a good frittata recipe for you yet, but you might like to try a traditional Mexican breakfast dish called Rabo de Mestiza. It's a poached eggs dish in a tomato and poblano sauce. Here's the recipe: http://patismexicantable.com/2011/05/poached-eggs-in-a-tomato-and-poblano-rajas-sauce.html. I hope you have a chance to try it. All the best to you!!Pati Jinich replied to comment from Required Cherlie Schull | December 19, 2012 5:19 PM
Hi Phil, Thank you so much -- both of you!!Pati Jinich replied to comment from Phil & Laura Davison | December 19, 2012 5:22 PM
Hola Gerardo, Thank you so much for sharing your memory of Santa Clara cookies with me!! If you've had a chance to follow me at all, you'll know how much I love Puebla!Pati Jinich replied to comment from Gerardo Martinez | December 20, 2012 6:14 PM
Patti, I just saw your show for the first time. Your tacos look amazing. Looking to making the fish taco with tofu insteadnsince we try to stay as began as possible. Other than the recipe, the pan you cooked the fish in was really impressive. Nonsticking white surface. What is it?Elissa | December 24, 2012 11:07 PM
Hi Elissa, I'm so glad you found the show! I like your idea of making the fish tacos vegan by subbing tofu. The pan you refer to is made by Bialetti.Pati Jinich replied to comment from Elissa | January 2, 2013 5:29 PM
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