It’s cookie baking time once again and this year I am lucky enough to bake with the same special group of baker’s that I have baked with in the past! So excited!!!
Special thanks to Courtney of Coco Cooks for organizing us again this year!
It’s cookie baking time once again and this year I am lucky enough to bake with the same special group of baker’s that I have baked with in the past! So excited!!!
This year's challenge will feature a minimum of four types of cookies, spread out over four weeks ~ all chosen from Saveur's Smart Cookies: Favorite Holiday Treats From Around the World feature. As in years past, each of us will choose our cookies at random, independently from one another. We may post the same cookies on the same weeks, or we may all post something different. In any case, it will be fun to see everyone's take on the same set of recipes. I know I'm looking forward to it!
Who's involved in this completely fabulous baking group? Here's a complete list:
- Andrea of Andrea’s Recipes
- Claire of The Barefoot Kitchen
- Di of Di’s Kitchen Notebook
- Judy of No Fear Entertaining
- Kelly of Sass & Veracity
- Michelle of Big Black Dog
- RJ of Flamingo Musings
- Tiffany of The Nesting Project
- Courtney of Coco Cooks
- Sandy of At the Baker's Bench
My very late cookies for this week are…
Galletas con Chochitos (Mexican Butter Cookies with Sprinkles)
These are so cute and we all loved them!
Ingredients:
1 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. kosher salt
3/4 cup sugar
8 tbsp. unsalted butter,
softened
1 tsp. vanilla extract, preferably
Mexican
3 egg yolks
1 egg white, lightly beaten
Multicolored sprinkles, for
decorating
Directions:
Whisk together flour, baking powder, and salt in a bowl. In a mixer, beat together sugar, butter, and vanilla until fluffy. Add yolks one at a time; beat. Add dry ingredients; mix. Roll dough into a 12"-long cylinder. Cut cylinder into 3 pieces; roll each into a 12"-long cylinder. Cut each cylinder into twelve 1"-long pieces. Roll each into a ball; transfer to a lined baking sheet. Flatten each into a small disk; using your finger, poke a hole in center of each disk. Chill for 1 hour. Heat oven to 300°. Brush each ring with egg white; dip into sprinkles to coat. Return to baking sheets; bake for 15 minutes. Let cool.
MAKES 3 DOZEN
