Back in 2012 I was browsing the SheKnows site and saw the awesome Pinata Cookies that were so popular that Spring.
Although I didn't plan on hosting a Cinco de Mayo party that year, I loved this idea and had a moment of 'why didn't I ever think of this!?' I saved the idea to my files to make after we knew some people in our new city/state that we had just relocated to, or for a birthday as a "pinata" birthday goodie.
If you by chance haven't seen the M&M stuffed cookies (although they are ALL over the internet so you'd have to try pretty hard not to, LOL) they are a multi-colored sugar cookie with a second for the back side and sandwiched in between them is a third cookie with the ears and feet cut off and used to hide the goodies inside.
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Photo's from the link above at SheKnows
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- 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
- Mini M&M candies
- 1/2 cup powdered sugar (frosting)
- 2 teaspoons milk (frosting)
Cream sugars with butter. Beat in eggs. Add oil. Combine dry ingredients together, and then gradually add them to the mixture. Mix in vanilla and almond extract.
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 until desired color is achieved. Gel food coloring gives you more intense colors than liquid.
Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food 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.
Cover the layered dough and freeze for four hours or overnight. This is the perfect time to conserve your creative juices for what lies ahead.
Remove the dough from the container and unwrap from the plastic. Cut slices, approximately 1/4-inch wide. Place them on a baking sheet lined with parchment paper. Bake them at 350 degrees F for 12 minutes.
Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Working in sets of three, be sure to cut two burro piñata cookies in one direction and one burro 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.
For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. I used a small square cutter, and made three cuts to get a narrow rectangle. Try to work quickly, because as the cookies cool, they are more likely to crumble or break. Let them cool on the baking sheet before you move them and remove the excess, outer cookie.
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| I haven't made these yet - the photo's are from the recipe link above |
To assemble, take the first piñata cookie and lay it upside down so that the baked bottom is facing up. Outline the center of the piñata body with a "frosting glue" mixture of milk and powdered sugar. (I used 1/2 cup of powdered sugar and two teaspoons of milk. If you put it inside a Ziploc bag and cut off a tiny tip of the bag's corner, you can pipe it onto the cookie easily.)
Put the middle cookie on top of the frosting glue and add the M&Ms to the open center. Put another outline of frosting glue 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.
