I've just made a batch of Polvorones (similar to or = to Mex Wedding Cakes) using equal amounts of ground pecans and cornstarch, a little sugar, and butter and vanilla. They get coated w/ conf. sugar. They are melt-in-your-mouth delicate lovely and their mouthfeel is , oddly enough, lard-like. Have you experienced that mouthfeel w/ a recipe like this? Is there any reason one would not want to use cornstarch in a cookie recipe? I'm wondering: this dough is kind of like a pie dough but is too wet/soft to be used for that. But could cornstarch be substituted for flour in other baking recipes and what would be the result?Just curious! TIA
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week