DEAR HAITI, LOVE ALAINE BOOKY COOKIES!
Happy Valentine's Day, friends :)) This month's booky cookie was inspired by Maika and Martiza Moulite's beautiful book, DEAR HAITI, LOVE ALAINE! When I thought about what kind of cookie I'd like to make, I decided right away to make traditional Haitian cookies, which led me to bonbon amidon cookies. They are extremely unique starch cookies that melt in your mouth, much like the Moulites' gorgeous prose.
Here's the blurb for Dear Haiti, Love Alaine:
"Alaine Beauparlant has heard about Haiti all her life… But the stories were always passed down from her dad—and her mom, when she wasn’t too busy with her high-profile newscaster gig. But when Alaine’s life goes a bit sideways, it’s time to finally visit Haiti herself. What she learns about Haiti’s proud history as the world’s first black republic (with its even prouder people) is one thing, but what she learns about her own family is another. Suddenly, the secrets Alaine’s mom has been keeping, including a family curse that has spanned generations, can no longer be avoided. It’s a lot to handle, without even mentioning that Alaine is also working for her aunt’s nonprofit, which sends underprivileged kids to school and boasts one annoyingly charming intern. But if anyone can do it all…it’s Alaine. "
You can buy it here: https://www.maikaandmaritza.com/dear-haiti-love-alaine
I love the style of the novel, told through emails, diary entries, transcripts, and articles. It's fun and engrossing, and you always root for Alaine! I honestly can't wait for the Moulites' next novel. NOW ONTO THE COOKIES.
1/2 cup butter/113 grams softened butter
1 large egg (room temp)
2 teaspoon vanilla paste or extract
1/4 teaspoon almond extract
zest of 1 orange
1 teaspoon orange juice
1 3/4 cups cornstarch
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
HOW TO MAKE:
In a mixing bowl, cream together butter, sugar, vanilla paste, orange juice, and orange zest until pale and fluffy.
Add egg, mix until combined
In a medium size bowl whisk together the cornstarch, baking powder, cinnamon, nutmeg and salt.
Add cornstarch mixture a little at a time until well combined and you have a dough.
Scrape down the sides of the bowl to make sure everything has been well incorporated.
Take the dough out of the fridge and let it sit for 10 minutes.
Preheat your oven to 350ºF.
Remove plastic wrap and place another sheet of parchment paper on top of dough and begin rolling out. Roll out the dough to about 1/8 to 1/4 inch thick.
Dip cookie cutters in extra cornstarch and cut out shapes in the dough. Using a knife or spatula transfer them to a baking tray lined with more parchment paper.
Once you have all your cookies cut out add sprinkles then place them into the fridge for 5-10 minutes.
Bake cookies for 8-10 minutes, only the edges should be browned. Remove from oven and allow cookies to cool before eating.