Southwest Desserts

BY: ANNA BROWN, EXECUTIVE PASTRY CHEF

Mexican Wedding Cookies


Regular or Vegan

Ingredients:

2 ¼ C all purpose flour
1 tsp. vanilla bean paste
1 ¼ C butter or vegan butter
1 C pecans chopped
½ C organic powdered sugar

Directions:

In mixing bowl cream butter and powdered sugar. Add in remaining ingredients and mix well. Refrigerate dough until firm. With a small cookie scoop or spoon scoop dough and place on parchment lined cookie sheet. Bake @ 325 for approx. 8 minutes or until light golden brown. Let cookies cool and roll in powdered sugar.

Sopapilla Cheesecake Bars

Gluten Free Yield 9×13 pan

Posole is a cross between soup and stew and is severed on ceremonial events including Mexican Independence Day, Christmas as well as Sunday family dinners. There are three types of pozole, red (rojo), white (blaco) and green (verde) to represent the colors of the Mexican flag. This versatile dish is wonderful by itself or use it top chips, baked potatoes or as a dip.

Ingredients:

1 ½ Lbs. fat free cream cheese
1 ¼ C raw organic sugar
¼ C honey
1 egg
1 tsp. vanilla
½ C butter melted
¼ C organic brown sugar
¼ C raw organic sugar
¼ tsp. cinnamon
2 sheets of GF puff pastry

Directions:

In mixing bowl cream first 5 ingredients. Place one sheet of puff pastry in pan and brush with melted butter. Spread cream cheese mixture on top. Place second layer of puff pastry on filling & brush with remaining butter. In small bowl combine sugars and cinnamon & sprinkle on top of puff pastry. Bake @ 400 for approx. 15 minutes until golden brown and puff pastry is cooked throughout.

Enjoy!

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Filed under Nutrition