Celebrating Las Posadas with Galletas de Atole

Sweet Life Disclosure: This is a sponsored post with La Lechera.  As a member of the La Lechera Team I am happily spreading the word about La Lechera. Thank you for supporting the brands I collaborate with to bring you exciting new recipes.

Celebrating Las Posadas with Galletas de Atole

The Posadas are in full swing and we’re baking up sweet galletas de atole.

The festive celebration, which kicks off on December 16 and runs through Christmas Eve. The ceremony reenacts Mary and Joseph’s search for shelter in Bethlehem, for the birth of their first born. The festivities include nightly processions of peregrinos seeking refuge at a different location every evening.

My children look forward to this event every year as we come together as a family to celebrate this tradition. They love listening the live mariachi music, singing along to the traditional songs, and enjoy spending time with their cousins breaking into the piñata filled with candy.

I’m excited to be partnering with La Lechera to share with you, a family favorite recipe to celebrate Las Posadas. After a chilly evening of taking part in the nightly procession, nothing warms you up like a steamy cup of atole.

Atole is a Mexican beverage with the consistency of thickened porridge and made with masa harina, served often for breakfast. You can also make atole with the addition of fruit or make a chocolate version, called Champurrado.

I thought, why not give this traditional recipe a new spin. This way, I could incorporate my childhood experiences and create new memories with my children.
When in the kitchen with my kids I like to take time to share my childhood memories with them. My abuelita threw the best posada celebrations and my mom made sure she kept this tradition alive.

Now as a mother myself, I want my children to take part, and immerse themselves in these family traditions. Taking the time to help them live in their culture, learn about their heritage while I share pedacitos of my sweet memories growing up while baking makes my heart happy. Sharing pedacitos de mi with my children while creating new memories in the kitchen is truly the best gift I could ever receive this holiday season.

The house smelled heavenly as the galletas baked in the oven. The creaminess of La Lechera’s dulce de leche works well with the crumbly texture of our masa based cookies. I always keep my pantry stocked with La Lechera dulce de leche whenever I am inspired to give my abuelita’s recipe a modern touch, plus they make my recipes shine!

I hope this La Lechera galletas de atole recipe inspires you to celebrate Las Posadas with your children and share a pedacito of you with them too.

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Celebrating Las Posadas with Galletas de Atole

Author: Vianney Rodriguez

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 2 cup corn flour
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon
• 1/2 cup milk
• 1 cup La Lechera dulce de leche

Instructions

1. Pre-heat the oven to 350 degrees and line a baking sheet with parchment paper. Beat butter and sugar until light and fluffy, about 4 minutes. Add corn flour, egg, vanilla extract, cinnamon; mix well. Slowly add the milk mixing just until dough comes together. Shape the dough into 1 ¼ inch balls and place 3 inches apart on baking sheet. Flatten each cookie in a crisscross patter with a fork. Bake for 10-13 minutes or until bottom of cookie is light and golden brown. Remove the cookies from the oven, allow to cool on baking sheet for a few minutes, and then transfer to a rack to cool completely. Warm dulce de lehce in the microwave, drizzle cookies with warm dulce de lehce.