Тези ярки бисквитки са вдъхновени от празничните захарни черепи, изработени в Мексико, за да отпразнуват Деня на мъртвите – празник, който отдава почит на близките на 1 и 2 ноември. Вместо да тръгваме по сложни подробности тук, използвахме масив от малки бонбони, като напръскания и канелено сърце.
These bright cookies are inspired by the festive sugar skulls made in Mexico to celebrate the Day of the Dead – a holiday that honors loved ones on November 1st and 2nd. Instead of going into complex details here, we used an array of small candies, such as sprinkles and cinnamon hearts. Source: Martha Stewart Living, October 2015. Makes 15 cookies. Yield Ingredients Chocolate Cinnamon Cookies 3 cups unbleached all-purpose flour, plus more for surface 1 1/4 cups unsweetened cocoa powder 1/2 cup ground cinnamon 1/4 teaspoon kosher salt 3 sticks unsalted butter 2 1/2 cups confectioners sugar 2 large eggs, lightly beaten 1 teaspoon pure vanilla extract Icing 4 cups confectioners sugar 6 tablespoons milk Candies, such as cinnamon heart shapes, sweet fern diamonds, sprinkles, and candy-coated sunflower seeds, for decorating Instructions 1. Chocolate Cinnamon Cookies: Sift together flour, cocoa, cinnamon, and salt in a large bowl. 2. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Beat in eggs and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Divide dough in half, and wrap each in plastic wrap. Chill for at least 1 hour. 3. Preheat oven to 350 degrees. Roll out dough on a lightly floured surface to 1/8-inch thickness. With your fingers, make an indentation at the narrow end of a 5-to-6-inch oval cookie to create a chin shape; cut out skull shapes. Arrange cutouts 1 inch apart on parchment-lined baking sheets. Chill until firm, about 15 minutes. 4. Bake until set, 8 to 10 minutes. Let cool completely on sheets on wire racks. 5. Icing: Whisk together sugar and milk until smooth. Transfer to a squeeze bottle or a sealable plastic bag with a corner snipped off. 6. Outline edges of cookies with icing, leaving a 1/4-inch border; fill in with more icing. 7. Use larger candies, such as cinnamon heart shapes and hazelnut diamonds, for eyes and nose, and small candies, such as sprinkles and candy-coated sunflower seeds, for mouths.
27.04.2023 @ 05:14
These bright cookies are inspired by the festive sugar skulls made in Mexico to celebrate the Day of the Dead – a holiday that honors loved ones on November 1st and 2nd. Instead of going into complex details here, we used an array of small candies, such as sprinkles and cinnamon hearts. Source: Martha Stewart Living, October 2015. Makes 15 cookies. Yield Ingredients Chocolate Cinnamon Cookies 3 cups unbleached all-purpose flour, plus more for surface 1 1/4 cups unsweetened cocoa powder 1/2 cup ground cinnamon 1/4 teaspoon kosher salt 3 sticks unsalted butter 2 1/2 cups confectioners sugar 2 large eggs, lightly beaten 1 teaspoon pure vanilla extract Icing 4 cups confectioners sugar 6 tablespoons milk Candies, such as cinnamon heart shapes, sweet fern diamonds, sprinkles, and candy-coated sunflower seeds, for decorating Instructions 1. Chocolate Cinnamon Cookies: Sift together flour, cocoa, cinnamon, and salt in a large bowl. 2. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Beat in eggs and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Divide dough in half, and wrap each in plastic wrap. Chill for at least 1 hour. 3. Preheat oven to 350 degrees. Roll out dough on a lightly floured surface to 1/8-inch thickness. With your fingers, make an indentation at the narrow end of a 5-to-6-inch oval cookie to create a chin shape; cut out skull shapes. Arrange cutouts 1 inch apart on parchment-lined baking sheets. Chill until firm, about 15 minutes. 4. Bake until set, 8 to 10 minutes. Let cool completely on sheets on wire racks. 5. Icing: Whisk together sugar and milk until smooth. Transfer to a squeeze bottle or a sealable plastic bag with a corner snipped off. 6. Outline edges of cookies with icing, leaving a 1/4-inch border; fill in with more icing. 7. Use larger candies, such as cinnamon heart shapes and hazelnut diamonds, for eyes and nose, and small candies, such as sprinkles and candy-coated sunflower seeds, for mouths.