{"id":10909,"date":"2016-03-11T19:57:50","date_gmt":"2016-03-12T00:57:50","guid":{"rendered":"http:\/\/patijinich.com\/pati_2020\/?post_type=recipe&#038;p=10909"},"modified":"2021-03-19T17:16:39","modified_gmt":"2021-03-19T21:16:39","slug":"glazed-santa-clara-cookies","status":"publish","type":"post","link":"https:\/\/patijinich.com\/pati_2020\/glazed-santa-clara-cookies\/","title":{"rendered":"Glazed Santa Clara Cookies"},"content":{"rendered":"<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-23142\" class=\"wprm-recipe-container\" data-recipe-id=\"23142\" data-servings=\"24\"><div class=\"wprm-recipe wprm-recipe-template-pati-default\"><div class=\"single-recipe\">\n  <div id=\"recipeId\" class=\"single-recipe__header\">\n    <div class=\"single-recipe__header__left\">\n      <h2 class=\"wprm-recipe-name wprm-block-text-bold\">Glazed Santa Clara Cookies<\/h2>\n      <div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">Tortitas de Santa Clara<\/span><\/div><\/div>\n    <\/div>\n    <div class=\"single-recipe__header__right\">\n      <div class=\"single-recipe__header__right__left\">\n        <a href=\"https:\/\/patijinich.com\/pati_2020\/wprm_print\/recipe\/23142\" style=\"color: #333333;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal\" data-recipe-id=\"23142\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#FFFFFF\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z 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data-rating=\"5\" data-color=\"#FFFFFF\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#FFFFFF\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from <span class=\"wprm-recipe-rating-count\">4<\/span> votes<\/div><\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n  <div class=\"single-recipe__body\">\n    <div class=\"single-recipe__body__left\">\n      <div class=\"wprm-recipe-ingredients-container wprm-recipe-23142-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular\" data-recipe=\"23142\" data-servings=\"24\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">For the dough:<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">stick unsalted butter<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(4 oz)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">confectioners' sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">baking powder<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cups<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">flour<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">plus more for rolling out dough<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">egg yolks<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">lukewarm water<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">For the glaze:<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cups<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cups<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">raw and hulled pumpkin seeds or slivered almonds<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">milk<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">To blanch the pumpkin seeds:<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">baking powder or baking soda<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"single-recipe__body__right\">\n      <div class=\"wprm-recipe-instructions-container wprm-recipe-23142-instructions-container wprm-block-text-normal\" data-recipe=\"23142\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">To Prepare<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-normal\">To prepare the cookies:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-23142-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">In the bowl of a mixer, beat the butter on medium speed until creamy. Reduce speed to lowest setting and gently add the confectioners\u2019 sugar and baking powder. Continue mixing until everything is incorporated.<\/span><\/div><\/li><li id=\"wprm-recipe-23142-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Add the flour, one cup at a time, and then the egg yolks, one at a time; continue beating for a minute. Pour in the water and continue mixing until the dough is smooth and can form a ball. Wrap the dough in plastic wrap and place it in the refrigerator. Let it cool until it hardens enough to be manageable, at least 1\/2 hour (can refrigerate up to a couple of days).<\/div><\/li><li id=\"wprm-recipe-23142-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">When ready to bake, preheat the oven to 375 degrees and cover a baking sheet with parchment paper.<\/div><\/li><li id=\"wprm-recipe-23142-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Place half the dough on a piece of lightly floured parchment paper, sprinkle some flour over it and then place another piece of parchment paper on top. Use a rolling pin to gently roll out the dough, to about 1\/4-inch thick. Remove the top piece of parchment paper and cut out circles with a round, 3-inch cookie cutter. With a smaller cookie cutter, make a circular indention in the middle of each cookie, without cutting all the way through the dough (there should be about a 1\/4-inch space between the indentation and the edge). Press the edges of each cookie with a fork, as if marking the edges of a pie. Repeat the process with the remaining dough and roll it out again, making as many cookies as possible.<\/div><\/li><li id=\"wprm-recipe-23142-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Space the cookies at least 1\/4-inch apart on a cookie sheet and bake for about 10 minutes, until they are fully cooked and the bottoms are lightly browned. Remove from the oven and let cool; repeat with the remaining cookies.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-normal\">To prepare the base for the glaze:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-23142-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">To make the candied pumpkin seed glaze white, as the nuns of the Santa Clara convent traditionally used to, prepare the pumpkin seeds this way:<\/span><\/div><\/li><li id=\"wprm-recipe-23142-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Bring water to a boil in a small saucepan, add pumpkin seeds, simmer about 5 minutes and turn off the heat. Let it cool, stir in baking soda or powder and let it sit overnight. With your hands, rub the pumpkin seeds between your fingers and thumbs to try to release their skins. The skins will float in the water. Carefully pour off the water, cover again with clean water and drain again. With a slotted spatula, place the pumpkin seeds on a clean kitchen towel, rubbing them so that the remaining skins come entirely off. Place the seeds in a bowl, cover them with water, rinse and place them on a cloth towel or paper towels to dry.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-normal\">To make the pumpkin seed glaze:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-23142-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">To make the candied pumpkin seed glaze green, which is a lot less work, prepare the seeds this way:<\/div><\/li><li id=\"wprm-recipe-23142-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Place hulled, unsalted pumpkin seeds in the jar of a blender or food processor and grind completely.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-normal\">To make the a almond glaze:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-23142-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">To make the a white glaze that\u2019s even easier, just:<\/div><\/li><li id=\"wprm-recipe-23142-step-3-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Place already-blanched, slivered almonds in the jar of a blender or food processor and grind completely.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-normal\">To prepare the glaze:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-23142-step-4-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">In a medium saucepan, place the sugar and 1\/4 cup of water over medium low heat. Cook until the sugar has completely melted into the water, is no longer granulated and appears to be light syrup, 8 to 10 minutes.<\/span><\/div><\/li><li id=\"wprm-recipe-23142-step-4-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Add the ground pumpkin seeds or almonds and stir well, creating a thick paste. Let the mixture cook for another 3 to 4 minutes \u2014 it will thicken and become even more pasty. Turn off the heat, pour in the milk and stir well. It should be thick yet shiny and a bit more liquid.<\/div><\/li><li id=\"wprm-recipe-23142-step-4-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Remove the mixture from the heat and let it cool until it slightly thickens and can top the cookie without spilling all over. It will spread as it settles, but if it has cooled enough it will not be too runny. Yet, before it completely cools and hardens. If it does harden, just heat the mixture over low heat with a tablespoon of water until it becomes runny again.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-normal\">To assemble the cookies:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-23142-step-5-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Once the cookies have cooled, add about one tablespoon glaze to each cookie.<\/span><\/div><\/li><\/ul><\/div><\/div>\n      \t\t\n\t\n    <\/div>\n  <\/div>\n<\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Glazed Santa Clara Cookies recipe from Pati&#8217;s Mexican Table Season 2, Episode 11 \u201cPuebla: Food From a Colonial Jewel\u201d<\/p>\n","protected":false},"author":4,"featured_media":10910,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[327,1246],"tags":[],"dish":[7535],"meal":[362],"event_type":[],"recipe-ingredient":[],"region":[7569],"time":[7608],"series":[1296],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Glazed Santa Clara Cookies - Pati Jinich<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glazed Santa Clara Cookies - Pati Jinich\" \/>\n<meta property=\"og:description\" content=\"Glazed Santa Clara Cookies recipe from Pati&#039;s Mexican Table Season 2, Episode 11 \u201cPuebla: Food From a Colonial Jewel\u201d\" \/>\n<meta property=\"og:url\" content=\"https:\/\/patijinich.com\/pati_2020\/glazed-santa-clara-cookies\/\" \/>\n<meta property=\"og:site_name\" content=\"Pati Jinich\" \/>\n<meta property=\"article:published_time\" content=\"2016-03-12T00:57:50+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-03-19T21:16:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2016\/03\/151213_PattiLastS2_GlazedSantaClaraCookies_171_Cropped-1024x688.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"688\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Pati Jinich\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/patijinich.com\/pati_2020\/#website\",\"url\":\"https:\/\/patijinich.com\/pati_2020\/\",\"name\":\"Pati Jinich\",\"description\":\"Pati Jinich is host of the popular James Beard Award winning and Emmy nominated PBS series Pati&#039;s Mexican Table, author of two cookbooks, and resident chef at the Mexican Cultural Institute in Washington, DC. 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