Day of the Dead ~ Día de Muertos ~ Sugar Skulls Cookies

 

Day of the Dead ~ Día de Muertos/Día de los Muertos is celebrated from November 1st to November 2nd and is associated with Allhallowtide - All Hallow's Eve, All Saints Day and All Soul's Day. Day of the Dead originates in Mexico, where it is observed and mostly celebrated by people of Mexican heritage, however it is also observed in other countries and cities throughout the world such as the Philippines, Guatemala, Peru, Costa Rica, Brazil, Australia and America to name a few.  

The day is for family and friends to gather and pay their respects and remembrance to those friends and family who have died. November 1st, traditionally is the day to honour deceased children with November 2nd, traditionally honouring deceased adults. Some traditions of honouring the deceased are with Calavera, a word that means skull in Spanish, and marigold flowers or creating a home altar with gifts and offerings and visiting graves leaving gifts and tokens of remembrance. 

Sugar skulls or Calaveras are a representation of the human skull. They are often edible but more often are not. They are made of sugar or clay and may be decorated with items such as icing, beads, nuts, chocolate, colourful foil and feathers and wood. They are an offering to be placed on altars for Day of the Dead and will usually have the deceased name written across the forehead of the skull. Small sugar skulls represent children who have died while a larger sugar skull represents adults who have died. These Sugar Skull cookies are my homage in honour of Day of the Dead, edible and easy to make when using the Bakerlogy Day of the Dead Floral Skull cookie cutter and the recipe for a vanilla sugar cookie posted on their website.   

Calaveras have been produced and used since the 1630's and have origins in Aztec, Mayan and Toltec culture. Jose Guadalupe Posada became famous for his depiction of Calaveras, with the most famous one being, Catrina. Catrina is considered to be the personification of the Day of the Dead itself, with her feathered hat, long flowing dress and fancy heeled shoes, she has become an unmistakable icon in both Day of the Dead and Mexican Folk Art. 

Hibiscus Punch

With it's beautifully deep red colour, this punch is refreshingly tart and sweet with a cranberry like flavour. 

Hibiscus Punch (Agua Fresca de Jamaica)

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makes 6 to 12 servings

12 cups (3 quarts) water

1 1/2 cups caster sugar

1 1/2 cups dried Hibiscus flowers

the freshly squeezed juice of 1 lime

In a large stock pot, bring to a boil, over high heat, the water and caster sugar. Remove from heat and add the dried Hibiscus flowers. Let steep for 15 to 20 minutes.

Strain through a fine mesh sieve into a large, non reactive bowl or pitcher. Add the lime juice and let cool. Refrigerate until ready to drink. Serve over ice and garnish with a lime wedge, if you wish. 

Notes: Hibiscus will stain so do not use plasticware. Be sure to use glass or stainless steel. Try adding fresh ginger and or cinnamon sticks while steeping. Replace the fresh lime juice with freshly squeezed orange juice for a different flavour.    

Have a great Halloween and Day of the Dead (Dia de Muertos)  everyone! - JD 

Mexican Wedding Cookies

A subtle pecan flavour that melts in your mouth. Perfect for sharing and celebrating any occasion.  

Mexican Wedding Cookies (Biscochos)

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makes about 2 dozen

1 cup unsalted butter, at room temperature

1/2 cup icing sugar, plus extra for dusting 

2 teaspoons vanilla extract

1 teaspoon water

2 cups unbleached all purpose flour

1 cup pecans, finely chopped

Preheat oven to 375ºF.

In a large bowl, using a hand held mixer, beat the butter until fluffy. Add the icing sugar and vanilla and beat until smooth and combined for a few minutes. Gradually add the flour; beating until combined. Then stir in the nuts.

Dust hands with flour, and shape the dough into balls, no larger than a walnut. You may use a teaspoon if you wish. Place the dough balls 1 inch apart on an ungreased baking tray. Bake until lightly golden... about 10 to 15 minutes. 

Transfer the cookies to a rack until they have slightly cooled enough for you to handle but still warm. Roll them in icing sugar until completely covered.

Serve immediately. May be stored in an air tight container in the refrigerator or freezer for a couple of weeks.

Notes: you may try using other flavour extracts or any sipping spirits for flavour.  

Hope everyone had a lovely weekend! - JD