It’s finally Friday!! Along with it being my Friday Foodies Post it is also my brother’s 18th Birthday so a big shout out to him (if he even reads this – haha)! This week’s post will take a little more time and dedication to make, but the fact that they are so cute overrides any additional needed time in my book! How could anyone resist making these piñata cookies for a Cinco de Mayo celebration?

Ingredients
1 cup sugar
1 cup powdered sugar
1 cup butter
1 cup vegetable oil
2 eggs
1 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon almond extract
1 teaspoon baking soda
5 cups flour
1 tablespoon vanilla
a bag of mini M&Ms
frosting

Instructions
1. Cream the sugars with butter, beat in the eggs and add the oil. Next combine the dry ingredients together, and then gradually add them to the wet mixture. Finally, mix in vanilla and almond extract.

2. Once mixed together split dough into five even-sized balls and one smaller ball (this will be the black one). Add food coloring to each of the dough balls, blending until the desired color is achieved. 
**Coloring tip: Gel food coloring will give you more intense colors than liquid.
3. Use a container the same approximate width of your piñata cookie cutter, and line it with plastic wrap. Split all of your colored dough balls in half (except the black) and begin layering the dough in the container, starting with the black dough on the bottom. Alternate the colors so that you end up with two layers of each color by the time you're done. Then cover the layered dough and freeze for a minimum of four hours.

4. After the dough has hardened remove from the container and unwrap. Cut slices, approximately 1/4-inch wide, and place them on a baking sheet lined with parchment paper. Bake them at 350 degrees for approximately 12 minutes.

5. Immediately after you take them out of the oven, use your piñata cookie cutter to cut the cookie shapes. Working in sets of three, be sure to cut two piñata cookies in one direction and one piñata cookie in the opposite direction. (Just flip your cookie cutter over.) That way, when you go to assemble them, the finished cookie will look "pretty" on both sides -- because the baked, bottom sides will be hidden. 
**I found this exact cookie cutter on amazon but you can find cheaper ones like this one on ebay as well.
6. For the middle cookie in each set, cut off the ears, legs, and the center where the M&Ms will go. You can use a small square cutter to make the candy pocket. Try to work quickly, because as the cookies cool, they are more likely to crumble or break. Let them cool completely on the baking sheet before you move them.

7. To assemble, take the first piñata cookie and lay it upside down so that the baked bottom is facing up. Next pipe an outline onto the center of the piñata body with frosting.  You can use store bought or homemade icing for this. (Homemade frosting: 1/2 cup of powdered sugar and two teaspoons of milk) Put the middle cookie on top of the frosting and add the M&Ms to the open center. Put another outline of frosting on the middle cookie and place the opposite-cut piñata cookie on top (so that the pretty side is facing out). Let these sit and harden for at least 30 minutes before you stand them upright. 
This recipe will make anywhere from six to eight piñata cookies that your Cinco de Mayo party guest are sure to love. Are you going to try making these Cinco de Mayo Pinata Cookies? What other Cino de Mayo party treats do you enjoy making? Have a wonderful weekend!

xoxo
Megan

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