Cinco De Mayo is tomorrow inspiring me to search of an authentic Mexican dish. Along the way I found this adorable festive cookie and couldn’t resist posting! I’m off to find the perfect cookie cutter so I can try to have these completed by tomorrow!
Piñata Sugar Cookies
1 cup sugar
1 cup powdered sugar
1 cup butter
1 cup vegetable oil
1 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon almond extract
1 teaspoon baking soda
5 cups flour
1 tablespoon vanilla
Mini M&M candies
1/2 cup powdered sugar (frosting)
2 teaspoons milk (frosting)
1. Cream sugars with butter. Beat in eggs and add oil. Combine dry ingredients together, and then gradually add them to the mixture. Mix in vanilla and almond extract.
2. Split dough into five, even-sized balls and one smaller ball (this will be the black one). Add food coloring to each of the dough balls until desired color is achieved. Gel food coloring gives you more intense colors than liquid.
3. Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Split all of your colored dough balls in half (except the black) and begin layering the dough in the container, starting with the black dough on the bottom. Alternate the colors so that you end up with two layers of each color by the time you’re done.
4. Cover the layered dough and freeze for four hours or overnight.
5. Remove the dough from the container and cut into slices, approximately 1/4-inch wide. Place them on a baking sheet lined with parchment paper. Bake them at 350 degrees F for 12 minutes.
6. Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Working in sets of three, be sure to cut two burro piñata cookies in one direction and the flip the cookie cutter to create a cookie in the opposite direction. This way you can hide the baked, bottom sides.
7. For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. Work quickly and then let them cool on the baking sheet before you move them and remove the excess, outer cookie.
8. To assemble, take the first piñata cookie and lay it upside down so that the baked bottom is facing up. Outline the center of the piñata body with a “frosting glue” mixture of milk and powdered sugar.
9. Put the middle cookie on top of the frosting glue and add the M&Ms to the open center. Put another outline of frosting glue on the middle cookie and place the opposite-cut piñata cookie on top. Let these sit and harden for at least 30 minutes.
And voila! The perfect Piñata cookie!
Thanks to Sandra at SheKnows.com for this great idea!