“This family recipe stems from growing up with my grandmother in a small village off the coast of the Pacific, a few hours from Acapulco. This recipe comes from Chef Gabino Acosta’s childhood growing up in a small village in Acapulco, Mexico. Bake for 15-18 minutes or until just starting to show colorĭulce de Leche in cookie form… yes please. Slightly wet your fingers in warm water, and press the cookies down using 2 fingers (you want to see the finger marks)ĥ. Place the balls onto a parchment lined baking sheet. Scoop the cookies with a cookie scoop (or alternately just scoop with a tablespoon) and roll into a ball. Add the remaining ingredients and mix to form a sticky doughĤ. Put the almond paste in the bowl of your mixer and, with the paddle attachment, paddle to break upģ.
#Cup of sugar story plus#
A plus for today’s varied diets these cookies are gluten and dairy free! Nana was really ahead of the times! Who knew?” Nana’s Amaretti CookiesĢ. Every time I taste these, I think of the holidays and my Nana. We would make many different Italian cookies for the holidays, but the amaretti cookies were always my favorite! I loved how I got to smash the cookies with my HANDS! I love these cookies so much in fact, that I use my Nana’s recipe here at the hotel, and they are a huge hit! They are just 4 little ingredients, but they pack a super almond punch, crunchy on the outside, chewy on the inside. The first thing she ever let me do in the kitchen was whip the cream for the pies, and every year when I am making my holiday desserts and whipping that cream, I think of being a little girl baking with my Nana. “The holidays always remind me of baking with my Italian Nana. This next recipe draws inspiration from memorable moments in the kitchen with family. Our favorite part of the holidays is the nostalgia they incite.
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of each color dough into strips 4 inches long on a lightly floured board.
#Cup of sugar story full#
Her food was full of “soul” and in my opinion food tastes better when it has soul. Rustic, seasonal, refined with no boundaries were what happened in that kitchen upstairs and defined grandma. Unknowingly, this would set the foundation for the passion I have for food today. Our surroundings would be hundreds of canned or preserved foods that she had processed with the season’s bounty.
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Us kids would immediately run to the basement and create what we thought to be groundbreaking items with rusty nails, scrap pieces of wood and years of old defunct newspapers. Every Friday after my dad would finish his shift at General Motors, we would visit my grandparents in Bay City, Michigan. “As a child growing up, the most influential person in my life other than my parents was my grandma Wardynski. Our first recipe is a special one straight from Director of Food & Beverage Daven Wardynski’s Grandmother’s kitchen.
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#Cup of sugar story free#
These cookies will be the hit of the party! We even have a gluten and dairy free cookie recipe for taste testing. Instead of the classic sugar or gingerbread, try one of these one-of-a-kind specialty recipes inspired by our chef’s holiday memories. It’s the holidays which means back to back cookie exchanges.