Monday, May 31, 2010

Mateando


Last week Argentina celebrated 200 years of independence. Downtown the streets were closed off, and concerts were held right in the middle of the Argentina´s grandest boulevard, the 9 de Julio. Victor Heredia played a tribute to Mercedes Sosa, Argentina´s best known, recently deceased female folk singer, and though it´s not my country I felt very happy to be there, next to a pair of drunken toothless old men from the countryside waving Argentine flags, singing weepily at the top of their lungs. This country´s been through a lot-- the dictatorship, los desaparecidos, the economic crises-- and they don´t try to hide it, it´s part of the culture. There is always a bit of melancholy in the background.
Then Toto la Momposina played, which was just lovely on a completely different, more visceral level.
And then, because it was a 4-day weekend, we went to Uruguay.

Southern Uruguay is very much like Argentina, except that it´s calmer, and cleaner. And they drink even more mate than Argentines do. People walk down the streets drinking it, their thermoses full of hot water tucked under their arms. I´ve even seen people on bicycles pedaling down the street with no hands on the handlebars, one hand being occupied by the mate and the other by the thermos.


It´s a pretty great place to go for a long weekend, especially if your visa has run out and you have to leave the country (Argentina gives you unlimited 3-month tourist visas, provided you exit before the 3 months run out. Certain people, ahem, should have gotten their student visa taken care of a long time ago.) You might end up with a lady in immigrations that wants to screw you over for being American, even though she can´t because she didn´t take the time to calculate when your visa expires before trying to charge you 300 pesos, so she ends up just being able to be really rude to you. But then you take a 3-hour boat trip, and you sleep because the boats only leave from Tigre at 7:30 in the morning. And you land, half awake, on a beautiful beach, with this house:

It´s directly on the beach. All I really want from life is to be able to nap with those pillows next to the window.
Instead we walked around, drank a lot of mate, slept, and ate Uruguayan food, which I was pretty happy about, although as far as we could tell Uruguayan food is pretty similar to Argentine food. Pasta, meat, pizza. They do have the ubiquitous chivito, which at first we assumed was goat, because that´s what it is in Argentina. I asked the waiter what it was and he exclaimed, "Uruguayans always get in trouble when they go to Argentina and order a chivito, and they bring you the little bugger (the goat) out on a plate!" Chivitos uruguayos, we learned, are sandwiches with meat, a fried egg, lettuce, tomato, and various extras that you can choose to pile on-- mushrooms, olives, red pepper etc. and various sauces. Uruguayans also have a dessert called the Martin Fierro, named after a fictional gaucho from a poem by the Argentine poet José Hernández. I liked that.
To get to Uruguay, the most common method is to take the ferry from the port over to Colonia or Montevideo. We went the longer, cheaper route, which is to take a boat from Tigre over, in our case to Nueva Palmira, a very chill town. From Nueva Palmira you can take a 20 min. bus ride over to Carmelo, which is where we ended up sleeping, in a dusky (and very inexpensive) hotel on the main street.
Tuesday night we came back on a very full boat. I couldn´t tell what criteria they were using to decide how many people to let on, as when we got on there were already no seats left, and they kept sending people, but precisely: I´m sending a group of five down! And another couple! We got stuck on the benches against the windows, which aren´t so great for afternoon napping, but you do get an unencumbered view of the end of your long weekend, which has ended up being quite lovely.

Wednesday, May 26, 2010

Recetas Debidas


We´ve had a few various get-togethers in the past month or so, and I keep promising recipes and then flaking out. Let's get them out of the way here and now:

Buttermilk Cornbread
adapted from Deborah Madison´s Vegetarian Cooking for Everyone, maybe the most useful cookbook ever

3 Tbsp. (45 g.) butter
1 c. flour
1 c. cornmeal (Using instant polenta instead of stone-ground cornmeal has a curious effect here: the polenta sinks to the bottom and you get a lighter, custard-like layer on top. I´ve never tried Marion Cunningham's famous trick of pouring a cup of cream on top of the batter to get that custardy layer, but I seem to have accidentally stumbled upon something similar. Try out different grinds, see what you like.)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
2 Tbsp. honey or sugar
2 c. (475 ml.) buttermilk, or 2 scant cups milk mixed with 2 Tbsp. vinegar or lemon juice and left to curdle for 10 min.

Preheat the oven to 375ºF. Stick a 10-in. cast iron pan (or other oven proof recipient) in the oven with the butter to melt it. Combine the dry ingredients in one bowl and combine the wet ingredients in another. Take the skillet with the melted butter out of the oven, swirling it around to coat the sides, and pour the butter into the wet ingredients. Pour the wet ingredients into the dry and stir until just combined. Transfer the batter into the hot skillet. Bake for 30 min. until golden. Serve hot; it's delicious with honey butter-- just mix half a stick of butter with a tablespoon or two of honey and a little pinch of salt, and serve alongside.



Yuca Cheese Bread
adapted from Simply Recipes

1 egg, room temperature
1/3 c. olive oil
2/3 c. milk (I use whole)
1 1/2 c. (170 g.) tapioca flour- aka tapioca starch, aka yuca or mandioc flour
1/2 c. (66 g.) grated cheese (I´ve successfully used a mixture of hard and semi-hard cheeses, and have seen recipes use farmer´s cheese)
1 tsp. salt (you may want to adjust this depending on the saltiness of the cheese you use)

Preheat the oven to 400ºF. Oil a 12-hole muffin tin. Throw all the ingredients in a blender and mix until smooth, scraping down the sides as necessary (or use a stick blender in a bowl with tall sides like I do.) Distribute the batter between the holes and bake for 20 min., until the breads are very puffy and have begun to brown a bit in parts.
These breads are best eaten out of the oven, and they are great for breakfast with hot chocolate. Colombians are all over the cheese/chocolate combination-- they even throw hunks of mozzarella-like cheese into their mugs of hot chocolate. At first the combination seemed unnatural to me but it's actually really tasty, and then I realized that Americans also do cheese/chocolate, just in other forms-- chocolate cheesecake, black bottom muffins, ricotta-filled cannoli with chocolate sauce, etc.
The yuca flour makes these breads very chewy, which is great if you like that sort of thing (I do) but they don´t keep well and don't taste great cold. The nice thing about these is that the batter keeps in the fridge for up to a week, so you can make them as needed. Also, they are gluten-free, so if your sister´s college roommate ever is hungry, I have something for her. And as we discovered this year, these are perfect for filling the bread-void come Passover.



Según al señor caleño de la casa, estos panes saben a una mezcla de almojábanas con pandeyuca, pero con una textura muy parecida a la del pandebono (si quieres la receta de pandebono, se encuentra aquí). Como en Argentina es díficil conseguir la areparina, con que se hace las almojábanas y el pandebono, y tambien es díficil conseguir el queso cuajada y el queso costeño, llegamos a este acuerdo (basado en una receta brasileña que encontré) que da un resultado bastante rico.

Pan de Yuca con Queso
adaptado de Simply Recipes

un huevo, a la temperatura ambiente
1/3 taza de aceite de oliva
2/3 taza de leche (yo uso entera)
1 1/2 tazas (170 g.) de harina de yuca- tambien conocida como harina de mandioca en Argentina
1/2 taza (66 g.) de queso rallado (yo uso sardo o pategras mezclado con parmesano, pero me imagino que funcionaria con muchos quesos semi-duros)
una cucharita de sal (de pronto querrías cambiar la cantidad dependiendo del salado que es el queso que usas)

Precalienta el horno a 200ºC. Aceita un molde de muffins de 12 huecos. Echa todos los ingredientes en una licuadora y mezclalos hasta que la mezcla este suave (o usa una licuadora de mano en un bol con lados altos como hago yo.) Distribuye la masa entre los huecos y hornea durante 20 min., hasta que los panes esten muy inflados y hayan empezado a broncearse.
Estos panes estan mas ricos recien sacados del horno, pero no duran mucho tiempo y no saben tan ricos ya frios. La cosa buena es que se puede guardar la masa en la heladera hasta una semana, y hacerles según la necesidad.


Pan de Maíz
adaptado de Deborah Madison

3 cucharadas (45 g.) de mantequilla
una taza de harina (tipo 000)
una taza de harina de maíz (Si usas polenta instantanea, los granos son mas pesados y quedan en el fondo, dando como resultado una capa superior mas blanda. Si usas harina de maíz-- no almidon de maíz, es otra cosa-- el pan queda uniforme.)
una cucharita de polvo de hornear
1/2 cucharita de bicarbonato de soda
1/2 cucharita de sal
2 huevos
2 cucharadas de miel o azúcar
2 tazas (475 ml.) de suero de leche (o mezcla 2 tazas de leche con 2 cucharadas de vinagre y dejale cuajar durante 10 min.)

Precalienta el horno a 190ºC. Écha la mantequilla al molde (uso un molde redondo de 22 cm.) y metele al horno a derritir. Mezcla todos los ingredientes secos juntos en un bol y todos los ingredientes mojados en otro. Saca el molde del horno, volteandole para que la mantequilla se unte a los lados, y echa la mantequilla a los ingredientes mojados. Echa la mezcla mojada a los ingredientes secos, y revuelve hasta que este suave (no hace falta batirla tanto). Echa la mezcla al molde que esta todavia caliente y hornea durante 30 min., hasta que este bronceado.
A veces sirvo el pan con mantequilla mezclada con miel y una pizquita de sal.

Thursday, May 13, 2010

You´d Already Be Dead

Due to the concurrent birthdays of a houseguest and a group member of mine from the master´s program, a big batch of chocolate cake was made and turned into one whole cake and 20 cupcakes- as I said, a big batch.

I brought the cupcakes in for my classmate (my tastes here really have reverted to an American 5 year old´s) which we ate after an all-morning-long class where our professor described years of working with transvestites on HIV prevention, the transvestite population in Argentina being a very marginalized and vulnerable one, with a short life span. My classmate was turning 46, and as we were about to eat the cupcakes, another classmate turned to her and said, "Miralo del lado positivo, si fueras travesti ya estarías muerta" (Look on the bright side, if you were a transvestite, you´d already be dead.)

And they tell me Americans have a dry sense of humor.

Cynical humor is probably the more positive way of handling the difficult situations that come up in a country that has watched itself experience such a swift economic downfall over the past 10 years. I´ve been out doing interviews the last couple of weeks in La Matanza, which is probably the poorest and most dangerous county in the province of Buenos Aires (the city Buenos Aires is the capital of the province of Buenos Aires). I went to visit a classmate of mine who works in the Department of Mother-Infant Health of the municipality. While we chatted, another doctor left to deliver letters asking permission to interview families of all babies who had died in the region recently. An hour or so later another colleague came looking for him. My classmate answered, "Ahora no esta, se fue para entregar invitaciones a la fiestita" (He´s not here right now, he left to deliver invitations to the party) then turned to me and said, very matter of factly, "Uno se rie para no llorar..." (We laugh so that we won´t cry...)
But she loves her work. She´s 48 and looks a good 10 years younger. That kind of intense work seems to either energize people or drain them. I guess I´m still trying to figure out which camp I´m in. There are days when I come home from a day of seeing and hearing so many difficult and depressing situations and I just want to crawl under the covers. Then I get up and have coffee and raisin toast and think about the complexity of the mess and I frankly find it endlessly interesting (to the occasional detriment of the person who lives with me and did not, in fact, choose to go into a field involving trauma).

Back to the cake, because what else is there, no? My sister said to me today that she thinks chocolate cake with flour is stupid. I generally agree, the flour just feels like a distraction, and I think we had so many gross box/grocery store/dry birthday cakes that it´s also my first reaction. But this is different. It´s fluffy. It´s moist (sorry I know, not the best word but sometimes it just has to happen). And the chocolate flavor is really good, both due to the amount of chocolate and cocoa powder and due to the coffee and alcohol that deepen the chocolaty-ness. I also made a cream cheese-coffee liquor frosting and a mocha ganache to decorate with-- I had originally wanted to fill them with the ganache but, well, it got late, and I got tired and did something very stupid that meant that a lot of the whipped cream got lost down the drain (heavy cream doesn´t strain well through cloth-- imagine that...) but I do frankly think my non-fully realized idea would have been pretty amazing...kind of like a chocolate-based tiramisu (for the amount of Italian immigrants here it´s surprisingly hard to find mascarpone cheese, thus the cream cheese). Anyway. I would tell my sister to make this but I know she won´t (she has convinced herself over the years that when she bakes by herself things go terribly wrong, but I think the most egregious example of this was when she dropped a cake out of care-bear mold on the kitchen floor right after making it. Which actually had a lot more to do with balance than cake-making.) 

To perspective.

Chocolate Birthday Cake

3 oz. (90 g.) semisweet chocolate
1 ½ c. (360 ml.) hot brewed coffee
3 c. sugar
2 ½ c. unbleached all-purpose flour
1 ½ c. unsweetened cocoa powder
2 tsp. baking soda
¾ tsp. baking powder
1 ¼ tsp. salt
3 large eggs
¾ c. (180 ml.) canola oil
1 ½ c. (360 ml.) buttermilk (or milk mixed with 1½ Tbsp. vinegar or lemon juice and left to thicken for 10 min.)
¾ tsp. pure vanilla extract
1 Tbsp. coffee liquor (coffee-flavored cognac, or anything else you might have around)

Preheat oven to 300ºF. For cupcakes, line the wells of your pans with fluted paper liners, or grease and dust them with flour or cocoa. For larger cakes, grease pans and line bottoms with rounds of wax paper. Grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another (very) large bowl, beat eggs with an electric mixer until thickened slightly and lemon-colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed, bracing yourself against puffs of cocoa-and-flour dust, until just combined well.
Transfer the batter to the cake pans, muffin tins, or whatever mixture of shapes you have decided upon. Bake until a knife stuck in the middle comes out clean, 20-30 min. for cupcakes and 45 min.-1 hour for cakes.

Cream cheese frosting: Beat 7 oz. (200 g.) cream cheese until creamy. Beat in 3/4 c. powdered sugar, a tiny pinch of salt, and a swig of coffee liquor. Add more sugar and liquor to taste. This will make enough to lightly frost the cupcakes, though if you like a fair amount of frosting I´d double it.

Mocha ganache: Heat heavy cream until it´s about to boil, take it off the heat and add 2 Tbsp. ground coffee per cup of cream. Leave it to infuse 20 min., then strain out the grounds (do not use a cloth coffee strainer). Continue with chocolate ganache instructions here. Can be used to fill cupcakes or in between cake layers, or as frosting.

La torta de chocolate standard para nosotros los gringos, pero como es casera, mas rica. Esta receta te rinde muchisimo- 36 cupcakes, 3 capas de torta, o una combinacion.

Torta de Chocolate de Cumpleaños

3 oz (90 g.) de chocolate semi-dulce (de aprox. 50% solidos de cacao)
1 ½ tazas (360 ml.) de cafe fuerte, caliente
3 tazas de azúcar
2 ½ tazas de harina de trigo (tipo 000)
1 ½ tazas de cacao en polvo (sin azúcar)
2 cucharitas de bicarbonato de soda
¾ cucharita de polvo de hornear
1 ¼ cucharita de sal
3 huevos
¾ taza (180 ml.) de aceite de girasol
1 ½ taza (360 ml.) de suero (o leche mezclada con 1½ cucharada vinagre o jugo de limon que has dejado cuajar durante 10 min.)
¾ cucharita de extracto de vainilla natural
una cucharada de licor de cafe (cafe al cognac)

Precalienta el horno a 150º C. Para cupcakes, pon los papelitos en los huequitos del molde de cupcakes. Para tortas, amantecar los moldes y colocar papel de hornear en los fondos.
Pica el chocolate y echalo en un bol mediano con el cafe caliente. Revuelve la mezcla cada tanto hasta que el chocolate este completamente derretido y la mezcla este uniforme.
Tamiza sobre un bol el azúcar, la harina, el cacao en polvo, el bicarbonato de soda, el polvo de hornear, y la sal (si no tenes con que tamizar, mezcla bien los ingredientes, teniendo cuidado que no queden grumos) En un bol muy grande, bate los huevos hasta que se espesen un poco, aprox. 5 min. Echales el aceite, el suero, la vainilla y el chocolate derretido, batiendo hasta que esten bien mezclados. Echa la mezcla de azúcar (cuidado con todo el polvo) y bate solamente hasta que este bien mezclado todo.
Echa la masa a los moldes, a los papelitos para cupcakes, o como quieras. Se puede hornear en tandas tambien si solamente tenes un molde por ejempo, la masa aguanta un poquito tiempo de espera (hasta 1 hora.)
Esta lista cuando un cuchillo metido al centro salga limpio, 20-25 min. para cupcakes, 45 min.-1 hora para tortas.


Cubierta de queso crema: Bate 7 oz. (200 g.) de queso crema con 3/4 taza de azúcar impalpable, una pizquita de sal, y un chorrito de licor de cafe. Echa mas azúcar y licor a tu gusto. Hará suficiente para cubrir ligeramente los cupcakes, aunque si te gusta con mucha cubierta deberás doblar la cantidad de la receta.

Ganache de moka: Calienta crema de leche casí hasta que hierva, quitala del fuego y echa 2 cucharadas de cafe molido por taza de crema. Dejala durante 20 min., después pasala por un colador (no uses un colador de cafe, no pasará, usa uno de malla). Sigue con las indicaciones para el ganache de chocolate aquí. Puedes usarlo para rellenar los cupcakes o entre las capas de la torta, o para la cubierta.

Sunday, May 2, 2010

How The Cracker Crumbles

A couple of nights ago, I needed printer paper, urgently. It was past 9 and all the papelerias (stationary/ paper stores) were closed, so I was left to test my luck with the late-night kioscos and internet cafes. It was pretty much a crap shoot, but not for the reasons you might expect. Businesses function strangely in Argentina, as they don't seem to follow either what I think of as the American/European model of rigidness and accountability (they will only sell you things that are on the list to be sold, but they will do their best to make sure they have the things they are supposed to carry in stock) or what I think of as the typical third world model, which is generally more relaxed-- it's anybody's guess what might be available or if the shop will even be open, but they will sell you absolutely anything around. I said something to this effect to Felipe while we were walking down the avenue, and we entered an internet cafe. "¿Será que tenés hojas en blanco que me vendas?" (Do you possibly have printer paper that you could sell me?) "Y...no, acabo de meter la última resma en la impresora acá abajo, y el resto está arriba en el deposito...entonces..." and shrugs, looking at me blankly as if this were the most reasonable response in the world. (No...I just stuck the last ream in the printer down here, and the rest is upstairs in storage...so...) Now, you might suppose that the cafe was busy (it wasn't) or that storage was in some remote location as opposed to, you know, up the stairs. A European here once said to me, "it's as if they don't want to make money here..."

In the end, to my total shock, a nice guy in a different internet cafe gave me the sheets of paper I needed without charging me. This in a country that sometimes charges you for plastic spoons in the supermarket if you buy a yogurt.

So we adjust our expectations all the time, trying to navigate the craziness but mostly just trying to get through the day, finding ourselves doing things we never thought we would be doing.

I made graham crackers the other day. I don't think it ever would have occurred to me make graham crackers at home if I didn't live in a country without the possibility of ever having s'mores. And you know what? They were amazing. Like everything you love about graham crackers and everything you love about graham cracker crusts together, but fresher and lighter. They make the store-bought ones seem stale and pathetic in comparison. Amazing like I'm planning on making them again next week as cookiesh things to have around the house (we all know they're not actually crackers) and like I'm trying to figure out how to make cheesecake ice cream so I can make cheesecake ice cream sandwiches. Yum. (I did go a little overboard and thought maybe I could use the dough as a base for cheesecake, using the logic that we use the butter and sugar in graham cracker crusts to improve a stale cookie. While that may be true, and I wouldn´t say it was a failure, I wouldn´t recommend it either. I like the extra jolt of butter and sugar, which is to say that graham cracker crust with smashed homemade graham crackers and butter and sugar would probably be ridiculously good.)

The recipe that I used as a basis has you do all kinds of fancy things like decorate the dough with the traditional indentations and make a cinnamon-sugar topping. I was planning on making the topping but wanted to try the first round without just to see, and they were so good without I not only didn´t find the cinnamon-sugar necessary, I also thought it might detract from the flavor of the actual graham crackers.



Graham Crackers

Adapted from Nancy Silverton

2 ½ c. plus 2 Tbsp. (375 gr.) unbleached all-purpose flour

1 c. (176 gr.) dark brown sugar, lightly packed (or 1 c. granulated sugar mixed with 1 Tbsp. molasses)

1 tsp. (6 gr.) baking soda

¾ tsp. salt (4 gr.)

7 Tbsp. (3 ½ oz. or 100 gr.) unsalted butter, cut into ½ inch cubes and frozen

1/3 c. (114 gr.) mild-flavored honey

5 Tbsp. (77 gr.) whole milk

2 Tbsp. (27 gr.) pure vanilla extract

Combine the flour, brown sugar, baking soda, and salt in a medium bowl. Cut the cold butter into the flour mixture (I use a knife and fork, alternately cutting the butter and then cutting it smaller into the flour with the tines of the fork, then cutting any butter that remains of the knife) until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.

Preheat the oven to 350°F. Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Cut the dough into 3 in. x 3 in. squares. Gather any scraps together into a ball, wrap in plastic, and return to the fridge to chill.

Place the crackers on a baking sheet. Bake for 10 to 15 min., until browned and slightly firm to the touch (make sure they don´t burn), rotating the sheet halfway through to ensure even baking. Remove the crackers to a cooling rack or plate. Repeat process with second batch of dough.


Estas son las galletas que nosotros utililzamos en la base de los cheesecakes y en varias otras preparaciones bien gringas como los smores (un sandwich dulce con masmelo y chocolate que se hace al lado de las fogatas). Sola, es una galletica dulce pero suave, con un gusto muy distinto por la miel que lleva.

Galletas Graham

Adaptada de Nancy Silverton

2 ½ tazas más 2 cucharadas (375 gr.) de harina de trigo (tipo 000)

1 taza (176 gr.) de azúcar rubio (o 1 una taza acúcar blanco mezclado con 1 cucharada melao)

una cucharita (6 gr.) de soda de bicarbonato

¾ tsp. de sal (4 gr.)

100 gr. de mantequilla, picada en cubitos de 1 cm. y congelada por 20 min.

1/3 taza (114 gr.) de miel

5 cucharadas (77 gr.) de leche entera

2 cucharadas (27 gr.) de extracto de vainilla natural

Mezcla la harina, el azúcar rubio, la soda de bicarbonato y la sal en un bol mediano. Corta la mantequilla dentro de la mezcla de harina (yo uso un cuchillo y un tenedor, cortando la mantequilla con el cuchillo y después aplastandola en la harina con el tenedor, quita la mantequilla que quede en el tenedor con el cuchillo...si la mantequilla empieza a blandarse, echa el bol al congelador por 15 min.) hasta que la mezcla este como una harina gruesa (sin grumos grandes de mantequilla).

En un bol chiquito mezcla la miel, la leche, y el extracto de vainilla. Echa la mezcla a la harina y revuelvala un par de veces hasta que la masa se junte (la idea es mezclarle suavemente, mezclar la masa demasiado hace que las galletas resulten menos tiernas). La masa estará muy suave y pegajosa. Estira una medida de papel de plastico y echale un poco de harina, después pon la masa allí y forma un rectangulo 2 cm. de grueso. Envuelvala en el plastico y dejala reposar en la heladera hasta que se endurezca, 2 horas o toda la noche.

Cuando la masa este lista, precalienta el horno a 180ºC. Divide la masa por la mitad y devuelve una de las porciones a la heladera (reenvuelta en el plastico). Enharina una superficie y estira la masa (con un rodillo/palo de amasar o una botella de vino) a un rectangulo largo de .25 cm. de grueso. Echa un poco de harina encima de la masa antes de amasarla para que no se pege. Con un cuchillo corta la masa en galletas de 5 cm. x 5 cm. Si algo de masa sobra, devuelvela a la heladera (envuelta en plastico).

Coloca las galletas en una bandeja y hornealas durante 10-15 minutos, volteando la bandeja 180º despues de 7 min. para que horneen uniformamente, hasta que esten bronceadas (pero no quemadas).

Sacalas con una espatula para enfriar, y sigue con la otra mitad de la masa.