Traditional recipes

Pink Pig Shortbread Cookies

Pink Pig Shortbread Cookies

Line baking sheets with parchment paper or silicone mats, or grease generously with cooking spray. Using a mixer fitted with the paddle attachment, beat the butter and sugar in a large bowl on medium-high speed until fluffy. Add the vanilla extract and beat until combined.

In a separate bowl, stir together the flour and baking powder. Add the flour mixture slowly to the butter mixture, beating on low speed. Stop beating as soon as the flour is incorporated (overbeating will produce a tough cookie). Form the dough into a ball, cover in plastic wrap and refrigerate for 30 minutes before rolling it out.

Meanwhile, preheat the oven to 350 degrees.

Lightly flour a flat, smooth surface. Roll out the chilled dough to ¼-inch thickness. Cut the cookies with a 4-inch pig cookie cutter. Use a spatula to transfer the cookies to the baking sheets, placing them ½ inch apart. Combine the dough scraps and reroll the dough to cut more cookies.

Bake the cookies until light brown around the edges, for 10-12 minutes. Cool the cookies for 10 minutes on the baking sheet. Remove with a spatula and cool completely on racks about 5 minutes before icing.

When the cookies are cool, dip them face down in the pink icing, being sure to cover the whole cookie. Set the cookies, icing side up on parchment paper and let the icing harden before continuing to decorate.


Lori Stern's Pink Peppercorn Shortbread with Pressed Herbs

We’re thinking “holiday season” should officially be renamed “cookie season” — has a nice ring to it, no? Until then, we’ll just go ahead and enjoy every last crumb of these cookie recipes by Lori Stern: pink peppercorn shortbread cookies with pressed herbs are about as adorable as things get.

This year, for our annual healthy holiday cooking class with designer, Jenni Kayne we gathered to drool over the gorgeous work of private chef and caterer, Lori Stern. We’ve been following Lori’s pressed flower and magical cookie-filled Instagram feed for some time and loved hopping in the kitchen to learn a few of her baking tips for the sweetest time of year.

For a chic and natural twist on decorated cookies, Lori taught us to press fresh herbs from rosemary to pink peppercorns right into the peppercorn shortbread (the cookies can easily be made gluten-free).

Try them yourself and get creative – any herbs you love work here, as long as you love the way they taste! Grab a second cookie recipe from Lori here!

Pink Peppercorn Shortbread Cookies

Ingredients:

2 sticks softened butter
¾ cup unrefined cane sugar
1 tsp kosher salt
2 tsp freeze-dried pink peppercorns
1 Tbsp vanilla extract
3 ½ cup unbleached all-purpose flour or gluten-free baking flour
Whole herbs of choice: dill, thyme, rosemary

Directions:

Cream butter, sugar, salt and pepper in Kitchen Aid mixer, then add vanilla. Mix until combined and then, in 3 additions, add the flour.

When dough comes together, pat down in between 2 parchment sheets and roll out until dough is about 1/3” thick and press your herbs into dough — dill, thyme, rosemary and freeze dried pink peppercorns were used in this recipe. Stamp out cookies, put in fridge and then bake in 350 oven until golden brown, about 8 minutes.

Sprinkle with unrefined cane sugar and enjoy!

These stay good for up to 2 weeks if properly stored in airtight container on counter.

Share the post "Lori Stern’s Pink Peppercorn Shortbread with Pressed Herbs"


Vanilla Bean Marshmallow & Pink Peppercorn Shortbread Cookies



It’s holiday cookie exchange time! Yes, it’s not even December yet, but Thanksgiving is over so bring on the cookies. The more the merrier. Earlier this month, I casually mentioned to fellow feedfeed editor Rebecca Firth that I wanted to exchange cookies with her this holiday season. She makes the most delicious cookies on her blog Displaced Housewife (among other drool-worthy foods) . Rebecca took me at my word and turned it into a holiday cookie extravaganza. Today, she’s brought together 18 cookie-loving food bloggers to participate in the first annual #holidaycookieparty2016! Over the past week, we’ve all been shipping out cookies to each other Secret Santa style. I received a festive holiday box of white roll-out cookies, peanut brittle, and divinity from Chez LaRae and felt completely spoiled rotten. My offering to the holiday cookie party comes in the form of these Vanilla Bean Marshmallow & Pink Peppercorn Shortbread Cookies. Fluffy marshmallow mounds with a buttery shortbread crunch. All coated in chocolate with a fleck of edible gold for holiday glamour.



These cookies are made up in two parts: shortbread and marshmallow. The shortbread is peppered with a light touch of finely crushed pink peppercorns and vanilla bean seeds fleck the marshmallows. If you like a stronger bite to the pepper flavor, then by all means add more pink peppercorns. Be sure to save any leftover marshmallow fluff for December’s hot chocolates as well. These cookies can all be made the same day make the shortbread and while they’re cooling make the marshmallows. When the cookies have set, temper the chocolate for coating (the ‘how-to temper chocolate’ link provided in the recipe). If you don’t want to bother with tempering chocolate I’ve also included an alternate option for chocolate coating. It doesn’t set with the same firm ‘snap’ as tempered chocolate and takes a bit longer to set, but it still tastes delicious. Edible gold leaf can be ordered online or feel free to use whatever garnishes you currently have in the cupboard. Enjoy these festive cookies for upcoming holiday parties and be sure to check out #holidaycookieparty2016 on Instagram. Visit all the delectable links, at the bottom of the page, for even more cookie recipes. Happy Holidays!


Vanilla Bean Marshmallow & Pink Peppercorn Shortbread Cookies

Pink Peppercorn Shortbread

5 oz (143g) unsalted butter, room temperature soft
2 oz (57g) powdered sugar, sifted
1/8 tsp fine sea salt
1/2 tsp pink peppercorns, finely crushed
1/4 tsp vanilla extract
7 oz (200g) all-purpose flour

In the bowl of a stand mixer, on medium-high speed, cream together the soft butter, powdered sugar, salt, pink peppercorns, and vanilla extract for about 2 minutes. Add flour and mix, on low, just until combined. Be careful not to overmix the dough.

Place shortbread dough between two large pieces of parchment paper and roll out to 1/8-inch to 1/4-inch thick. Rolling dough between parchment paper prevents any extra flour being added to the dough while rolling or dough sticking to the counter. Transfer dough onto a large baking sheet and place into the freezer for 20-30 minutes to chill.

Meanwhile, preheat oven to 350F (176C). Line a large baking sheet with parchment paper or Silpat.

Remove chilled dough from freezer and cut out 1 1/2-inch rounds using a cookie cutter. Place shortbread on lined baking sheet, spacing 1-inch apart, and bake for 13-15 minutes or until edges are golden. While first batch of cookies are baking, gently press together dough scraps, reroll, cut out rounds, and store in the freezer until ready to bake.

Remove shortbread cookies from the oven and set on cooling rack until completely cooled.

Vanilla Bean Marshmallows

1/2 oz (14g) gelatin, about 1 1/2 packets
6 oz (170ml) cold water
9 oz (255g) sugar
4 oz (114g) light corn syrup
2 oz (57g) honey
1 vanilla bean, split and seeds scraped
1/4 tsp fine sea salt

In the bowl of a stand mixer, sprinkle the gelatin over 3 oz (85ml) cold water and set aside to bloom.

In a small saucepan, bring remaining 3 oz (85ml) water, sugar, light corn syrup, honey, vanilla bean seeds, and fine sea salt to a boil. Cook mixture to 250F (121C). If needed, brush down any crystallizing sugar from the sides of the pan with a pastry brush dipped in cold water.

Meanwhile, attach the mixer bowl to the stand mixer fitted with a whip.

Once the hot sugar syrup has reached 250F (121C) immediately remove it from the heat. Turn the stand mixer onto low and carefully pour the hot syrup down the inside of the bowl onto the bloomed gelatin. Gradually add hot syrup until it’s all added (mixture will look watery). Turn mixer speed up to medium and let whip until it begins to cool and thicken, about 10 minutes (careful not to ‘slosh’ out any hot syrup mixture when turning up the speed). Once thicken and opaque, turn the mixer speed up to high and whip until cooled, about 10-15 minutes. Marshmallows should form smooth stiff peaks when ready.

Meanwhile, prepare countertop work space for cookie assembly. Once the marshmallow mixture is ready you must work with it immediately before it sets. Once all the cookies have been piped, spread out any leftover marshmallow onto a piece of parchment paper and let set. Cut into cubes and coat in powdered sugar. Use for hot chocolate or freeze, in an airtight container, for up to three weeks.

Vanilla Bean Marshmallow & Pink Peppercorn Shortbread Cookie Assembly

Pink Peppercorn Shortbread, cooled
Vanilla Bean Marshmallows, freshly prepared
12 oz (340g) 60-65% dark chocolate, tempered* (how-to tutorial here or try this method )
Edible gold leaf garnish, optional

*If not using tempered chocolate, then use:
12 oz (340g) 60%-65% dark chocolate, melted
2 oz (57g) cocoa butter or refined coconut oil, melted

Line up pink peppercorn shortbreads on a large cooling rack. Fit a piping bag, with the tip cut off, with a large Ateco 808 round tip. Fill the bag with freshly prepared marshmallow and hold the pastry bag tip directly over the center of one cookie (90-degree angle). Gently squeeze the pastry bag until the base of the cookie is covered in a mound of marshmallow and then slowly pull ‘up’ to form a peak. Continue this process until all cookies have been covered with marshmallow peaks. Allow cookies to set for at least an hour or until marshmallow can be touched without smearing or changing shape.

Prepare tempered chocolate for coating. If skipping the tempering process, then mix together melted dark chocolate and cocoa butter (or refined coconut oil) in a bowl. Mix very well in order to prevent oil streaks when set.

Set a large piece of parchment paper under the cookie cooling rack. Dip a spoon into the chocolate and then carefully pour it over one cookie until completely coated. With a small pairing knife, carefully place on a sliver of edible gold leaf to the tip. Repeat with the remaining cookies until they’re all coated and garnished. Let set for at least 1 hour or until cookies can be touched without leaving fingerprints.

Store Vanilla Bean Marshmallow & Pink Peppercorn Shortbread Cookies in an airtight container, at room temperature, for up to five days. They’re best enjoyed the day they are made.


19 great cookie recipes for when you need baking inspiration

For someone with a sweet tooth who demands instant gratification and gets bored with extended baking projects, there is no better spending-a-day-inside-at-home activity than baking cookies. Most cookies require less than an hour of measuring, mixing, and scooping. The process is simple enough that kids can join in, and you can feel proud of yourself for finding a way to entertain them for 20 minutes or so. Then, after a brief interlude in the oven, which will make your house smell amazing, you get fresh, warm comfort. And, as a bonus, you’ll have extras to nibble on all week long or to share with friends and neighbors.

Here’s a roundup of some of our favorite cookie recipes from The Takeout archive, including selections from all the greatest cookie groups: shortbread, gingersnap, coffee-dunking biscuit, holiday cookies, and, of course, chocolate chip.

Note to desktop users: If you’d like to view this story in a scrolling layout, you can narrow your browser window. You can also click “List Slides” at any time to see the full list and navigate to particular recipes.


Frosted Animal Cookies Recipe

Where’s the fun in food these days? It seems like so many food blogs, magazines and restaurants are taking themselves pretty darn seriously nowadays.

Restaurants are serving up hand foraged urban greens with obscure citrus essence on a bed of some unidentifiable wild root vegetable. Pinterest and blog photos are looking more like dramatic renditions of Italian Renaissance still life paintings than actual food for consumption. While the photos are striking, sometimes you just want to see a silly picture of pink and sprinkled Frosted Animal Cookies, ya know?

While I truly admire old world Italian art , I wanted to bake something that was the opposite of all of that and made for a happy-go-lucky post. What could be further from a meticulously curated deep, dark still life image of an almande extract, pomelo infused bostock with muscovado (actually, that could be kind of good)? Frosted Animal Cookies, that’s what! Just like those nostalgia inducing Circus Animal Cookies we all binged on as kids. Pastel pink and white animal shaped cookies covered in waxy frosting and splashed in bright and cheerful sprinkles. It doesn’t get much more fun than this, folks.

This frosted animal cookies recipe is for the kid in all of us the one who wasn’t concerned with photo filtered trends or being more obscure than the next artist. Here’s to the kid who crushed a bag of cookies because they were covered in sprinkles and tasted as good as anything our unrestrained childhood minds could imagine. Let’s all raise a pink, pig shaped, frosted, confetti covered cookie to the fun loving kid in all of us.

I apologize in advance for the number of photos in this post. I had too much fun photographing this colorful zoo of cookies. But, I have a feeling you all are going to enjoy this Frosted Animal Cookies recipe as much as I do!

The fun starts here, with sprinkles.

If only it was possible to dive into this bottle of cheer.

Next on the fun itinerary are animal shaped cookie cutters. I received the adorable copper farm animals from a dear friend as a gift, which started this whole obsession with animal cookie nostalgia. I already had the squirrel, unicorn and what I think is either a porcupine or a hedgehog.

The same sweet friend sent me these ridiculously cute dash and pinch measuring spoons, there is also a smidgen that isn’t pictured. <3

I’ll take a dash of anything that comes out of this little spoon. Swoon.

I incorporated honey into this recipe as I think it gives the cookies that familiar kiss of golden sweetness distinct to the classic cookies.

Mix the butter, sugar and honey until they are fully mixed and fluffy like this.

Add the egg to the butter and sugar mixture once it is fluffy and smooth.

Once the egg, vanilla, and almond are fully incorporated, add the dry ingredients.

When the dough is completely mixed it should be golden brown with little specks of spice. Those spices create the graham cracker flavors similar to the original animal crackers packed into the little red train car box.

Roll the dough into 2 balls and wrap them in plastic wrap. The dough should chill for at least 1 hour.

Start cutting out your animal shapes. It’s best to use cookie cutters that are similar in size to ensure they bake evenly.

When cutting, be sure to squeeze in as big of a zoo as you can so you don’t have to keep re-rolling a bunch of times.

The animal cookies won’t spread much, so you can squeeze in a lot of them on the baking sheets.

Bake up your farm until the edges of the animals just start to turn a golden brown color.

***GUYS, PAY ATTENTION HERE***
When mixing with chocolate, you must use oil based food coloring, a water based version will not work out.

I prefer to use a double boiling method when melting my chips. You can use a microwave if you prefer. I find that the chips melt smoother and stay melted longer when using a double boiler.

Be careful when adding your food coloring, a little bit goes a long way. I like to use a lollipop stick to add the color one drop at a time.

Slowly add one drop of color at a time and mix until you find your desired color.

I simply dipped the cookies, face down and one at a time, into the melted chocolate to frost.

Single White Horse seeking sprinkles.

I suggest first covering your white cookies and then adding the food coloring to the second half of the chocolate chips to frost your pink cookies.

I cannot even begin to tell you how much fun it is to decorate this zoo. You’ll just have to make them and see for yourself!

Once frosted and sprinkled, you need to allow the chocolate to set. This may take an hour or so. Go clean your kitchen.

Pigs and horses and sheep, oh my!

The animals go marching two by two! Hurrah! Hurrah!

I cannot get enough of these little animal cookies. The cuteness factor is off the charts!


Pink Lemonade Thumbprint Cookies

The thing about traditional Thumbprint Cookies is that they’re delicious, but let’s be honest, not very cute. There, I said it! When I set out to make my own Pink Lemonade Thumbprint Cookies, I of course wanted them to be delicious, but also, so freaking adorable that no one could resist! Mission: accomplished, amiright?! This recipe originates from the new Martha Stewart book, Cookie Perfection. I got this book as a gift from my friends at Clarkson Potter publishing, and literally every single recipe is a knockout. I’ve adapted the recipe just slightly, because I always manage to do so. These Thumbprint Cookies are so bright, and surprisingly soft on the inside, they taste like mini lemon tarts! In fact, they remind me so much of my Meyer Lemon Tart, just tiny!

FYI, if you think I used artificial food coloring to get the gorgeous pale pink hue in the glaze, you’re mistaken. The trick is to mash ONE SINGLE raspberry into a lemon powdered sugar glaze, and voila! The perfect pink is achieved. You’re probably also wondering how I managed to press such a cute little heart into each of my cookies. No, I didn’t buy any special cookie stamp. I literally cut out a small heart from some scrap cardboard, and pressed it into the center of the cookies in the middle of their bake. I love a little arts and crafts to get my creativity flowing.

It’s safe to say that these cookies would make the best edible gift. They scream Valentine’s Day, but Pink Lemonade is pretty great year-round. Please remember these for all of your summer BBQ needs, school lunches (. ), and holiday cookie swaps!

How to keep your Thumbprint Cookies from spreading

When it comes to making Thumbprints, spreading is probably the most common challenge that people face. To keep your pink lemonade thumbprint cookies from spreading, you MUST place the cookie dough balls into the freezer for a good 15 minutes. This chill time will cause the butter to solidify further, and keep your cookies nice and round, never flat. As long as we’re at it, always bake your cookies on parchment paper or a silicone baking mat. I can’t think of anything worse than cookies that stick to the baking sheet.

How to store your Thumbprint Cookies

Let’s assume that you don’t devour the whole batch in 24 hours (you probably will). Any remaining cookies can be stored in an airtight container for up to 3 days.

Thank you so much for tagging me in all of the recipes that you’re making from the blog! I absolutely love to see what you’re baking, and my recipes come to life in your kitchens! Remember to Pin this recipe, or any recipe on the blog, to your favorite Pinterest board by tapping the “Pin it” button on any of the photos.


The best things in life are simple and sweet, which is exactly why we love these shortbread cookie recipes so much. Brought stateside by Scottish immigrants, shortbread cookies (sometimes called biscuit, especially by our friends in the U.K.) are generally made from a combination of all-purpose flour, granulated or confectioner's sugar, and lots of butter. Flavorings such as vanilla or almond extract may be added to the dough, as well as chopped or ground nuts, fresh citrus zest, or cocoa powder. Here, we're sharing our best buttery and flaky shortbread cookie recipes.

While there are many delicious variations worth mastering, you'll want to start with our Classic Shortbread cookie recipe. The process is so simple&mdashcombine all of the ingredients together and mix to form a dough, press into a pan, refrigerate, then bake and enjoy! Whether you eat them on their own or pair them with a cup of tea, there's no mistaking just how good these cookies are.

If you're a chocolate lover, then you'll adore our recipe for Mocha Shortbread a tablespoon of instant espresso powder enhances the chocolate flavor. Looking for a subtler chocolate flavor? Try a batch of Oat-and-Spelt Shortbread, which are nutty cookies dipped in melted chocolate and sprinkled with flaky sea salt. The balance is just right. For the holidays, why not serve a batch of Meyer-Lemon Shortbread Wreath Cookies? Adorned with sugared thyme and rosemary&mdashas well as red, white, and green sprinkles&mdashthey're the most stunning (and edible) holiday greenery.

Grab a few sticks of butter, cookie cutters or a tart pan, and get baking.


The Big Pink Cookie Recipe

I grew up in Spokane, Washington. One of the things I miss most about that city is The Big Pink Cookies from Rocket Bakery (and my family and friends, of course). While living in Portland for 12 years, I never found anything comparable and now that I am in the Bay Area, I’m missing these cookies more than ever.

Every time I visit Spokane, a stop at The Rocket on Garland is a must. I usually leave there with a giant cup of coffee and a half dozen Big Pinks. These cookies are thick, round, cakey sugar cookies slathered in an thick layer of cream cheese frosting. They have a slight almond taste and a signature pastel pink frosting. To me they taste familiar and comforting. Reminding me of simpler times when I didn’t have to think twice about consuming a giant frosted cookie and a 24 oz mocha breve for breakfast at the drive-thru espresso stand where I worked. Ahhh, to be 19 again.

The original Big Pink Cookie from Rocket Bakery in Spokane. Taken over the summer last time I visited.

For years I have been missing these cookies but it never occurred to me to actually make them myself until last year. Maybe it is my sub conscience trying to preserve the authenticity of the original Big Pink Cookie or maybe it is me consciously avoiding a jar full of BPCs that I am powerless to resist. Either way, I needed a fix.

So, I started researching and came across a few recipes claiming to be the one. Turns out there is some Tupac/Biggie style beef over the origin of the BPC. Seattle, Westside, and Spokane, Eastside, both claim to be the proprietor of these illusive treats. From what I can tell, the authentic original BPC is known as Uncle Seth’s Cookies originating out of Seattle. But, in Spokane the BPC is kinda famous. It can be found at all of the Rocket Bakery locations and most of the extraordinarily popular, cheekily-named drive-thru espresso stands in the area. It’s basically the 5th food group of the Spokane diet.

I found a really convincing recipe, anonymously posted online. The texture, weight and flavor are pretty much spot on to the original. I have modified the recipe a bit to enhance the flavor and better serve my memory. The result is a nearly identical and satisfying cookie that takes me way back to the good ol’ days of pulling shots at Bean Me Up Espresso and Brewed Awakenings. Eastside 4EVA.

To shape the Big Pink Cookies, I used varying sizes of heart shaped and round cookie cutters.

All of my baking projects start with Jambox. Notice the flour filled grill, she’s a trooper.

You will cream the butter and sugar together until are fully blended, light and fluffy.

A kiss of cardamom enhances the almond flavors of the cookies.

The dough is pretty soft and squishy, you’ll want to chill it in the fridge before rolling it out.

Once the dough has chilled for at least an hour, roll it out on a prepared surface.

Roll the dough out to about 1/4″ – 1/2″ thickness and use your favorite cookie cutters to cut desired shapes.

One of the signatures of The Big Pink Cookie is a thick cakey base. Be sure your cookies are at least 1/4″ – 1/2″ thick before baking.

Since these cookies are so big, you’ll only want to bake 6 per sheet.

The cookies will puff up slightly in the oven. Bake them until the edges just start to brown. You want them soft and fluffy.

The frosting is a simple blend of cream cheese, butter, powdered sugar, almond extract and a few small drops of pink (or red) food coloring. I used a pink gel icing color and it worked perfectly.

Add the powdered sugar to the creamed butter and cream cheese to taste.

Completely blend the powdered sugar into the creamed mix before adding the color.

It doesn’t take much color to tint the entire batch of frosting.

Stacks of nekkid cookies ready to be slathered in the sweet pink frosting.

Use an offset spatula to evenly spread the frosting on the cookies.

Big Pink Cookies all frosted up.

Sprinkles make everything better!

A tall stack of Big Pink Cookies is irresistible.

These Big Pink Cookies tastes just like the original I’ve been missing so dearly.

Big Pink Cookie frosting naturally colored with freeze dried strawberry powder.

Big Pink Cookies frosted with freeze dried strawberries instead of food coloring. Pretty in pink with a sweet strawberry kiss.


Recipe Summary

  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 6 ounces white baking chocolate, chopped
  • Red food coloring

In a small bowl combine flour and salt set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 1 minute. Add powdered sugar. Beat until combined, scraping sides of bowl occasionally. Beat in vanilla. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Divide dough in half. Cover chill about 1 hour or until dough is easy to handle.

Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper set aside. On a lightly floured surface, roll dough, half at a time, until 1/4 inch thick. Using a 2-inch scalloped round or square cookie cutter, cut into rounds or squares. Place on the prepared baking sheets chill for 15 minutes (this will ensure the cookies maintain their shape during baking).

Bake for 8 to 10 minutes or until edges are very light brown. Transfer to wire racks cool.

Line two cookie sheets with parchment paper set aside. Place white baking chocolate into the top of a double boiler. Place over boiling water (upper pan should not touch water). Cook and stir until chocolate is melted and smooth. Stir in a few drops red food coloring to tint pink. Dip half of each cookie into the melted chocolate and place on prepared cookie sheet. (Or drizzle cookies with chocolate mixture.) Chill about 10 minutes or until chocolate has hardened.


Pan Dulce

Polvorones also known as Wedding Cookies when left round and rolled in powdered sugar.

2 sticks (1 cup) unsalted butter or shortening
4 tablespoons powdered sugar
1/3 teaspoon anise seeds
1/3 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon of vanilla extract
2 cups all purpose flour

* 1 cup finely crushed pecans, optional

1. Preheat oven to 375 degrees F. Cream the butter, add powdered sugar, anise, cinnamon, salt and vanilla. Mix until smooth and creamy. Gradually mix in the flour until dough forms. It will be crumbly. if adding pecans, add them in now and fold them in as best you can.

2. Line two baking sheets with parchment paper. Roll 30 dough balls and divide between the two baking sheets. You could leave the polvorones round, or you could flatten them slightly as I did. I used the bottom of a glass.

3. Bake in preheated oven, one sheet at a time, for 13 to15 minutes, turning pan halfway through the baking time. This will help them bake more evenly.

4. If using sprinkles, they must go onto the cookies before baking. For cinnamon and sugar, gently dredge them in a mix of cinnamon/sugar while they are still slightly warm out of the oven. For powdered sugar, sift over cookies, or roll them in the powdered sugar once cooled. Let cool completely before storing in an airtight container. Yields 30 cookies

Polvorones remind me of the holidays, but they are a great cookie for anytime!

Galletas Mexican Shortbread Cookies. This is an older recipe and my first attempts at preparing the colored polvorones.

Polvorones, Mexican Shortbread Cookies

Ingredients
1 cup butter or shortening at room temperature
1/2 cup sugar
3/4 tsp. baking soda
1/2 tsp. Mexican canela(cinnamon), optional
1/4 tsp. salt
2 1/4 cups all purpose flour
1/2 cup sugar
red food coloring
yellow food coloring

Directions


1. Heat oven to 350 degrees. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda and salt. Beat until combined, scraping down sides of bowl. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in remaining flour. If dough is crumbly, gently knead the dough with your hands.


2. Divide the dough in half. Add a couple of drops of red food coloring and work it in with your hands until desired color of pink. Add a couple of drops of yellow food coloring to the remaining dough.


3. Shape dough into 1-inch balls. Roll balls in th 1/2 cup of sugar. Place balls 2 inches apart on ungreased cookie sheet and gently flatten with the bottom of a glass.


4. Bake in preheated oven for 13 to 15 minutes or until edges are lightly browned. Transfer cookies to a storage container, once cooled. Makes about 24 cookies

Gorditas de Azucar-Sweet Griddle Cakes

La Panaderia’s Mexican Pink Cake, My Version…. #welovecake #I LovePinkCake

La Panaderia’s Mexican Pink Cake

La Panaderia Mexican Pink Cake

Ingredients

For Cake
2 1/2 cups cake flour
2 teaspoons baking powder
pinch of salt
1 cup sugar
3 eggs
1/2 cup oil
1 teaspoon vanilla bean paste
Zest of 1 lemon, optional
1 cup milk

For Light Pink Frosting (Thicker)
3 cups confectioners sugar
3 tablespoons butter, softened
3 tablespoons milk
1/2 teaspoon vanilla 2 drops red food coloring
You will also need candy sprinkles

Directions

1. Preheat oven to 350 degrees F. Spray or oil a 9X9 (for thicker cake) or a 9X13 (for thin cake), set aside.

2. In one bowl, combine the cake flour, baking powder and salt. Stir to combine, set aside.

3. In another bowl, cream together the sugar, eggs, oil and vanilla until creamy. Add in the lemon zest, if using. While the mixer is running, alternate adding some flour, then some milk until batter is smooth. Pour into prepared pan and bake for 22 to 25 minutes or until knife comes out clean from center of cake. If you over bake, it will be dry. Remove from oven and let cool.

4. Once cake has cooled, prepare frosting. In a large bowl, whisk together the powdered sugar, butter, milk and vanilla. Add the food coloring and stir until well combined. Frost the cake in the pan and add sprinkles. The frosting will firm up as it sets. Yields 10 to 12 servings.

Marranitos, puerquitos or cochinitos are all names that come to mind when I think of this pig cookie. This recipe is adapted from the more traditional big pig cookie(bread) that you could find by clicking onto this link. https://pinaenlacocina.com/how-to-prepare-mexican-marranitos-puerquitos/

Ingredients

2/3 cup butter,softened
3/4 cup packed brown sugar
2 tsp. ground ginger
1 tsp. baking soda
1 tsp. ground cinnamon
1 tablespoon orange zest
1/2 tsp. salt
1/4 tsp. ground cloves
1 egg
1/2 cup molasses
3 1/2 cups all purpose flour

1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar,ginger,baking soda,cinnamon,orange zest,salt and ground cloves. Beat until combined, scraping bowl occasionally. Beat in the egg and molasses until combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover with plastic wrap and chill for at least 2 hours.


2.Preheat oven to 375 degrees F. Lighty greas a cookie sheet or line with parchment paper, set aside.On a lightly floured surface, roll out half of the dough at a time to about 1/4 inch thick. Cut out shapes with a lightly floured 4 to 5 inch pig shape cookie cutter. Place cutouts 2 inches apart on cookie sheet.


3.Bake in preheated oven for 7 to 9 minutes or until edges are light brown. Cool on cookie sheet for 2 minutes. Transfer to wire rack, let cool.Makes 18 to 24 cookies.


4. To store, layer cookies between wax paper in an airtight storage container. Store at room temperature for up to 3 days or freeze for 3 months.

Variation: To serve cookies, you can sprinkle with powdered sugar or take the orange, leftover from zesting, combine the fresh juice with some powdered sugar to make a glaze. Lightly glaze cookies when ready to serve. Note: I used a smaller cookie cutter this day(about 2 1/2 inches), made about 55 to 60 small cookies. This has more of a cookie texture. If you want the more panaderia-style version, visit the link above.