Thanks to the large package of pecans that Deborah brought from the USA last month. . .
Although Colombians are known to be found spooning straight arequipe into their mouths, or seen sucking on lolipops, they also enjoy the
not-so-sweet treats. In Huila, the department we plan to visit over the next holiday weekend, they make a snack that has a flavor (I think) similar to pie crust. However, you need a special flour to make the achiras.
Instead, this afternoon, I decided to adapt a pecan sandies recipe.
If you aren’t baking at high altitude, watch your cookies: you might want to lower the oven temperature and lengthen the bake-time.
1/2 c butter
1/3 c brown sugar (South American, granulated: not moist)
1 c all-purpose flour
2/3 c ArepinaHarina corn flour
1/4 t salt
2/3 c pecans (measured, then chopped)
Cream together the butter, brown sugar and egg. Add the flours and salt. Stir in the pecans.
Allow the dough to chill in the fridge for at least an hour.
Preheat the oven to 400*F. Form cookies into equal 1 tsp shapes. Place on baking sheet; you can place them pretty close, because they don’t spread. Bake for 7 minutes. Cool on a rack.
Makes about 5 dozen…after you and your husband test a few