Makes 7
My daughter created this recipe for Christmas a few years ago. These cookies are unique, with the texture of the dried aguaymantos (golden berries or pichuberries) and the grown-up flavor of Pisco. I like to freeze the raw balls of dough for up to several months, and only bake one or two when I have a craving.
½ cup light brown sugar
¼ cup sugar
1 stick unsalted butter, softened
1 egg
1 tablespoon Pisco
1¼ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
25 dried aguaymantos (pichuberries or golden berries), macerated overnight (or up to 3 days) in Pisco
2 ounces pecans, chopped
1. Mix the sugar, brown sugar, and butter in a bowl, with a wire whisk. Add the egg and Pisco.
2. Incorporate the flour, baking soda, and salt. Then add the macerated aguaymantos, previously drained, and the pecans.
3. Form 2-inch balls with an ice cream scoop, and put them on a baking sheet covered with silpat or parchment.
4. Put in the fridge for a couple of hours, or freeze them to bake later.
5. Preheat the oven to 375°F. Bake the cookies for 10–12 minutes.
6. If frozen, do not thaw, but bake for 15 minutes.
If you don´t want to use Pisco in this recipe, substitute with 1 teaspoon vanilla essence. Instead of aguaymantos you can use raisins, dried cherries, or dried cranberries.