Thursday, April 30, 2015

Cinco De Mayo sombrero cookies



 sugar cookie mix, I used a store bought pouch of mix. 
tablespoon flour
stick of butter, softened
large egg
gel food color (red, blue, yellow, and green)
 White cookie frosting 
Decorating Decors nonpareils
Pearl cupcake gems
2/3 
cup m&m's ( you could use whatever candy you like here) 

DIRECTIONS

  • Preheat oven to 325ºF.
  • Mix cookie mix with flour, butter and egg.
  • Divide dough into four equal parts. Color one part red, one yellow, one blue and one green.
  • Divide each colored dough into 8 equal pieces, about a tablespoon each. Roll into balls.
  • Press half of the dough balls into the cavities in the whoopie pie pan. (You'll want to fill 4 cavities per color, and may have to bake the cookies in two batches.)
  • Bake for 10-12 minutes until golden brown around the edges.
  • Increase oven temperature to 350ºF.
  • Press remaining dough balls into individual cavities in brownie pop silicone molds, making 4 hat crowns of each color.
  • Use your finger to create a well in the center of each dough ball. Press the dough up the sides of the mold, up to the fill line, about 1/4 inch from the top of the mold.
  • Freeze molds for 10 minutes, then bake for 14 minutes.
  • Remove from oven and use the handle of a wooden spoon to reshape the well in the cookies.
  • Return to the oven for 4-8 minutes until cookies are baked through. Reshape if needed. Allow to cool completely, then remove from mold.
  • Pipe a line of cookie icing around the base of each cookie crown. Sprinkle on some non-pareils. Allow to dry.
  • Turn cookie crowns upside down, fill with m&m's, pipe some icing around the top edge, and press a round cookie brim onto the cookie crown to create the sombrero. Turn cookies right side up to decorate.
  • Use icing and sugar pearls to decorate the edges of the hat brims.

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