AMARANTH COOKIES 6 to 8 servings


300 g (2/3 lb) butter
175 g (1/3 lb) sugar
3 eggs
200 g (½ lb) wheat flour
½ teaspoon baking powder
¼ cup freshly squeezed orange juice
1/8 cup whole milk
250 g (½ lb) popped amaranth seeds
plastic wrap, as needed
parchment paper, as needed


Beat butter along with sugar and eggs.
Sieve flour and baking powder together, add to the butter mix, continue beating. Once ingredients are integrated, gradually add milk and orange juice.
Continue beating until the mix is homogeneous and smooth, then add the amaranth seeds and mix thoroughly until an easily handled dough consistency is achieved.
Wrap the dough in plastic wrap and refrigerate for half an hour.
Preheat oven to 170° C (340 F). Take a portion of the refrigerated dough (leaving the rest in the refrigerator) and make small balls, then flatten them slightly on parchment paper-lined baking sheets. Leave some room between each cookie.
Bake until golden brown on bottom; detach the cookies from the paper while still hot. Cool on a wire rack.
Serve at room temperature, arranged on a dish or in a small basket.


Because wheat bread was part of their basic, everyday diet, European settlers had an interest in and need to cultivate the grain in Mexico following the nation’s conquest and colonization at the hands of the Spanish. Additionally, wheat-based communion host was indispensible for daily masses. Mexicans took advantage of wheat’s introduction as well as knowledge regarding its use to create the nation’s one-of-a-kind baked goods.