Black Sesame Seed Paciencia

I think this is my third or fourth blog post about the Philippine cookies called Paciencia. I maybe a bit obsessed with these tiny crunchy cookies inherited from the Spanish, of course. It's the smooth shiny top I've wanted to replicate but is elusive to me so far. Oh, well, there's always a fifth or sixth time for trying.

For this paciencia baking adventure I added ground black sesame seeds to half a recipe adapted from Recipes of the Philippines handbook omitting the baking powder and reduced the amount of sugar. I added 2 tablespoons very thick blackcurrant sauce into another half recipe. The blackcurrant flavor is strong, not just a hint and the sesame seed is not only delicious, it's also nutritious. One website says consuming black sesame seeds regularly may restore the color of graying hair; I wonder if it's true. There's no harm in trying I suppose. Anyway, I love both flavors, really great for afternoon munchies with a cup of milky English breakfast tea.

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Food Friday: Cookies and Candies

paciencia (patience), very crunchy 1-inch macaron-like cookies but without nuts

Filipino candies

Paciencia cookies, which are of Spanish origin, look like the French macarons complete with tiny feet but they are made with just flour, egg whites, sugar, and vanilla extract. The ones from La Pacita bakery have egg yolks, though, but I like that they are very very crunchy and addicting...you can't stop eating once you start popping one in your mouth. And I just had to grab a packet of Mangorind, combination mango and tamarind, when I saw it at the store. They are sweet and tart and I love its chewy texture similar to fruit leather or pate de fruits. The packet of hard mints with soft chocolate centers was a gift from an online Filipino grocery store. The candies taste a lot better than the ubiquitous Halls mentholyptus (menthol + eucalyptus) candies and perfect as after-dinner mints. I keep several pieces in my handbag so I have something to "eat" when I get hungry while shopping.

Food Friday: Cookies

I'm a bit Christmas-y lately and baked shortbread cookies adding two of my favorite Christmas goodie ingredients, candied cherries and golden raisins. I baked the paciencia with red and green swirls, the recipe will be on a future post.

Cherry Sultana Cookies
1 cup butter, softened
¾ cup sugar
2 tablespoons milk
2½ cups all-purpose flour
2 tablespoons tapioca flour
¼ teaspoon salt
½ cup chopped red candied cherries
½ cup green candies cherries
½ cup coarsely chopped sultanas (golden raisins)
3 tablespoons cherry brandy

• Soak sultanas in brandy for 1 hour. Drain, reserving the brandy, then toss them in 1 tablespoon of the flour. Set aside. Whisk together the rest of the flour, tapioca flour, and salt.
  
• In the bowl of a stand mixer with the paddle attachment, beat butter on medium speed until softened. Gradually add sugar and beat on medium-high until fluffy. Add milk and reserved cherry brandy and beat on low for 1 minute. Increase speed to medium and beat until smooth. Add the flour mixture and beat on low until well incorporated. Stir in cherries and golden raisins.
  
• Shape into two 9 inch-long logs. Wrap in plastic wrap and chill in the refrigerator for at least 2 hours.
  
• Preheat oven to 375°F. Cut the logs into ¼ inch-thick slices. Place on ungreased cookie sheets 1 inch apart and bake for 12 minutes or until the edges are nicely browned. Remove from baking sheets and let cookies cool on wire racks. Store in airtight containers.