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

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas