Skip to main content

Día de los Muertos Sprinkled Cookies


This year I'm participating in a Christmas cookies event and a most of the event sponsors sent out product to try. Two of the sponsors were completely new to me and I loved what I received...so much so that I've already ordered three times on my own from one of them, Sprinkle Pop


When I saw their Día de los Muertos sprinkle mix, I couldn't resist. I ordered that and some sugar skulls for a batch of Halloween cookies. Last night I baked cookies late into the evening and wrapped them up for the robotics team, Jake's office, and a few lucky friends. 


And a quick note about the frosting: I know they look colorfully toxic, but these were made with vegetable and fruit-based food dyes. I'll write more about them later as they, too, are a #ChristmasCookies sponsor. But I will share that I love that the colors are made from fruits, vegetables, and spices. No Red No. 40 here!


 Ingredients makes approximately 60 cookies

Almond Cookies
  • 1-1/2 C butter, room temperature
  • 1-1/2 C organic granulated sugar
  • 3 eggs
  • 4 C flour (I used a mixture of all purpose, brown rice, and banana flours)
  • 1 C ground almonds
  • 2 t pure vanilla extract
  • 2 t pure almond extract
  • Also needed: parchment paper, baking sheet, and cooling rack

Royal Icing
  • 3 egg whites, or more to thin icing
  • 6 C organic powdered sugar, or more to thicken icing
  • juice from 1 to 2 organic lemons (I used a Meyer lemon)
  • food coloring, optional

To Finish
  • sprinkles
  • sugar skulls

Procedure

Almond Cookies
In a large mixing bowl, cream the butter and sugar until light and fluffy. Blend in the eggs until incorporated. Stir in the flours and ground almonds until a flaky dough is formed. Add in the extracts, gently working the dough until it forms a ball. Wrap in plastic and chill for at least 30 minutes before proceeding. While the dough chills, preheat the oven to 325 degrees F.
  
Pinch off pieces of dough and form into small balls, about the size of a walnut in its shell. Place each ball onto a parchment or silicone-lined baking sheet. Flatten the balls to between 1/4" and 1/2". You can use your hand or a rolling pin. I used my wooden fermenting tamper!

  
Bake until golden brown, about 18 to 20 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire cooling rack to cool completely.


Royal Icing
Beat the whites until stiff but not dry. Add sugar and lemon juice. Beat for another minute. If the icing is too thick, add more egg whites; if it's too thin, add more sugar. Add food coloring if you desire. This icing may be stored in an airtight container in the refrigerator for up to 3 days.

  
To Finish
Spread the royal icing over cooled cookies and add sprinkles. Let icing set before storing or serving.

 

Comments

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn