Dia De Los Muertos Cookies
- Ready In:
- 55mins
- Ingredients:
- 17
- Yields:
-
18 cookies
ingredients
-
Vanilla dough
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 1⁄2 teaspoons vanilla extract
-
Chocolate dough
- 1 cup all-purpose flour
- 1⁄2 cup unsweetened cocoa powder, Dutch process
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1⁄8 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 1⁄2 cup packed brown sugar, lump free
- 1⁄2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
directions
- To make the vanilla dough, mix the flour, baking powder, and salt together with a whisk or a fork.
- Set aside.
- In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes.
- Beat in the egg and vanilla.
- On low speed, beat in the flour just until incorporated.
- Form the dough into a log about 2 inches in diameter.
- Set aside.
- To make the chocolate dough, in a medium bowl, mix the flour, cocoa, baking soda, baking powder, and salt together thoroughly with a whisk or fork.
- Set aside.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar with the back of a spoon or an electric mixer until smooth and creamy but not fluffy (less than 1 1/2 minutes with an electric mixer).
- Beat in the egg and vanilla.
- On low speed, beat in the flour mixture and mix just until incorporated.
- Form dough into a log the same length as the vanilla log.
- If the dough is too soft and sticky to handle place it in the freezer to firm.
- To shape the skulls, reshape each log of dough so that it is skull shaped rather than round: make one side narrow for the chin and jaw and leave the other side wide for the cranium.
- Wrap and refrigerate the chocolate dough. Form features in the vanilla dough, using the handle of a wooden spoon to poke holes for eyes through the entire length of the log.
- Form the nose with a skewer, poking two holes for nostrils.
- Form the mouth by inserting a narrow table knife and wiggling it back and forth to lengthen and widen the opening.
- Don't try for perfection: irregular holes make the best and weirdest skulls. Wrap and refrigerate the vanilla dough.
- Chill both doughs at least 2 hours, preferable overnight.
- Position rack in the upper and lower third of the oven.
- Preheat the oven to 350 degrees.
- Cut the chocolate dough into 1/8-inch slices and place them at least 1 1/2 inches apart on the lined baking sheets.
- Cut the vanilla dough into 1/8-inch slices and place 1 slice on top of each chocolate slice.
- Bake until pale golden at the edges, 12 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking.
- Slide parchment liners onto cooling racks or transfer the cookies directly from the pan to the rack with a metal pancake turner, waiting 1 to 2 minutes if necessary to let the cookies firm up before moving them.
- Cook cookies completely before stacking or storing.
- Cookies keep at least 1 week in an air-tight container.
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RECIPE SUBMITTED BY
We love to eat :)
I'm an island girl living in Seattle, WA who loves to cook! I enjoy cooking for my family and friends, and I don't find many things more satisfying than sharing food and good memories with them. Plus they always seem to be hungry--perfect!
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