Amaranth Cookies
1 Hour 30 Minutes
México en tu mesa (Sagarpa)


300 grams butter
175 grams sugar
3 eggs
200 grams wheat flour
½ teaspoon baking powder
¼ cup sweet orange juice
⅛ cup whole milk
250 grams amaranth seeds, popped
Cling plastic wrap
Wax paper
Beat together the butter, sugar, and eggs.
Sift the flour with the baking powder and add to the batter. Continue beating.
After the batter is mixed well, gradually add the milk and orange juice.
Continue beating until the batter is smooth and uniform.
Add the amaranth seeds and mix until the batter has a consistency that will enable you to handle it.
Wrap the batter in plastic wrap and refrigerate it for half an hour.
Preheat the oven to 170°C. Remove the batter from the refrigerator.
Make small balls and flatten them slightly Place them on cookie sheets covered with wax paper, leaving space around each.
Bake until brown on the bottom. Remove from oven and remove from wax paper while still warm. Cool on a rack.
Serve arranged on a plate or in a basket.