On 6/21/2013 11:36 PM, Julie Bove wrote:
> "casa bona" > wrote in message
> ...
>> On 6/21/2013 4:46 PM, Julie Bove wrote:
>>> The sugar is probably why I dislike it. I am not into sweet foods.
>>>
>>
>> I prefer a typical tamale myself, but I have had some with just sweet corn
>> and green chile (no sugar) that are delicious.
>>
>> It is also traditional to make sweet desert tamales which I do not care
>> for that much.
>
> Never had a dessert one. I like black bean ones but I've never seen them in
> a restaurant.

Unintentional pun, as I live in a "desert", lol.

these cookies are a holiday tradition:

http://www.itsatrip.org/albuquerque/...ayrecipes.aspx

These spicy, anise-flavored cookies from New Mexico are rich, crisp, and
very easy to make. Biscochitos are the holiday cookie staple in New Mexico.

The Biscochito is New Mexico’s Official State Cookie as declared by the
New Mexico Legislature in 1989. Biscochitos were first introduced to
Mexico by Spanish settlers who brought the recipe from Spain.

Stored in a tightly sealed container, they can be frozen up to six months.

Ingredients:

1 ½ cups lard, chilled*
1 cup plus 3 tablespoons sugar, divided
2 eggs
2 teaspoons anise seeds
4 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
About 3 tablespoons brandy, apple juice, or milk*
2 teaspoons ground cinnamon

Directions:

Preheat oven to 350°F. Beat lard and 1 cup sugar in a bowl until fluffy.
Add eggs and anise seeds, and beat until very light and fluffy. Sift
together flour, baking powder and salt. Add to creamed mixture along
with the brandy. Mix thoroughly to make a stiff dough. Place dough on a
long piece, about three feet of waxed paper at one end. Bring the long
end over the top and press to about one inch or slightly less in
thickness and refrigerate until chilled.)

Roll out dough between waxed paper to just under ½ inch thickness. Cut
with flour dusted cutters into the traditional fleur de lis shape or
into 3-inch rounds. Combine the 3 remaining tablespoons sugar and the
cinnamon in a shallow bowl; dip unbaked cookies into the sugar-cinnamon
mixture on one side. Place cookies on ungreased baking sheets. Bake 10
to 12 minutes or until tops of cookies are just firm. Cool cookies on
wire racks.

*Notes: Butter or margarine can be substituted for the lard, however the
cookies will not be as crisp and moist. Apple juice or milk can be
substituted for the brandy, however they are not quite as good.

Makes 4 dozen cookies


Sweet dessert tamales can be made with chocolate, mole sauce, a variety
of nuts, or even cinnamon and yes I have seen marshmallow filing.

I just don't like the profile of steamed corn with sweets.

That said, for those who do:

http://www.chow.com/recipes/27915-mexican-sweet-tamales

This recipe was featured as part of our Tamales for the Holidays project.
INGREDIENTS

35 corn husks
1 1/2 cups golden raisins, also known as sultanas
4 1/2 cups masa harina, such as Maseca
2 teaspoons kosher salt
1 3/4 teaspoons baking powder
1 1/2 teaspoons anise seeds
1 1/2 teaspoons ground cinnamon
3 3/4 cups water, at room temperature
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
1 cup toasted pine nuts

INSTRUCTIONS

Place corn husks in a large bowl or baking dish, cover completely
with hot water, and weigh down with a plate or bowl to fully submerge.
Soak until husks are very pliable, at least 2 hours at room temperature
or overnight in the refrigerator. Drain, squeeze out excess water, and
wipe dry.
Place raisins in a small bowl, cover with hot water, and soak until
plumped, at least 15 minutes. Drain and set aside.
Place masa harina, salt, baking powder, anise seeds, and cinnamon
in a large bowl and whisk to combine. Pour in water and stir or mix with
your hands until the dough is wet throughout.
Place butter and brown sugar in the bowl of a stand mixer fitted
with a paddle attachment and beat on medium high until light in color
and fluffy, about 3 to 4 minutes. With the mixer running, add dough in
handfuls, letting it mix in before adding more, until all the dough has
been added, about 2 minutes. Continue beating until ingredients are well
combined and a smooth, soft dough has formed, about 1 minute more.
Remove the bowl from the mixer and stir in reserved raisins and nuts.
Cover and refrigerate dough for at least 1 hour or up to 24 hours.
Place a steamer basket in a large pot and fill the pot with enough
water to reach the bottom of the steamer. Cover and bring the water to a
simmer over low heat.
Lay a corn husk on a clean work surface with the wide edge toward
you (this is the bottom). Measure 1/3 cup dough and shape into a
cylinder about 3 inches long and 1 inch in diameter. Lay dough
lengthwise in the center of the husk, leaving about a 1/2-inch border at
the bottom.
Tightly close the left side of the husk over the filling and roll
to the right as if rolling a cigar. Fold the top of the husk (the empty,
tapered edge) back over the filled husk to close. (If your husks are
particularly small or they don’t want to stay closed, use a bit of
butcher’s twine to tie them closed.) Repeat to make about 35 tamales.
Arrange tamales upright in the steamer with the open ends facing
up. If your steamer is too big to hold all of the tamales snugly
together, place a small heatproof bowl upside down in the center to
stabilize the tamales. Cover and steam until the dough is set, no longer
raw-tasting, and pulls away easily from the husks when unwrapped, about
1 1/2 to 2 hours. Turn the heat off and let the tamales rest for 15
minutes before serving.

I never had this kind of stuff before..this recipe sounds interesting..i'll going to try this in coming weekends..thanks for share!