PAN DE MUERTO COOKIES
90 Min
14 Portions
Easy level
Ingredients
· ⅔ cup unsalted butter, softened
· 1 cup powdered sugar
· 1 egg
· ½ tsp orange blossom water
· A pinch salt
· A splash of Vainilla Molina
· Zest of one orange (optional) · 2 ¾ cups all-purpose flour
· 3 oz white chocolate
· 3 oz dark chocolate
· 2 tbsp butter
· 3 tbsp sugar + ½ tsp ground cinnamon
Directions
1. In a large bowl, mix softened butter with powdered sugar until smooth and creamy.
2. Add egg, orange blossom water, salt, orange zest and a splash of Vainilla Molina. Mix until everything is well combined.
3. Add flour and stir until a smooth dough forms.
4. Cover dough with plastic wrap and refrigerate for 1 hour.
5. Shape 14 dough balls (about 2 tbsp each). With remaining dough, form 28 small “bone” shapes and 14 tiny balls to decorate “pan de muerto” cookies.
6. Assemble cookies, place on a baking sheet lined with parchment paper and refrigerate for 15 minutes while preheating the oven to 340 °F.
7. Bake for about 18 minutes or until bottoms are lightly golden.
8. Remove tray from oven and let cookies cool completely.
9. Melt white chocolate, dark chocolate and butter in small bowls in microwave in 15-second intervals, stirring between each, until smooth.
10. Dip some cookies in melted dark chocolate and others in melted white chocolate and for classic “pan de muerto” style cookies, brush with melted butter and coat with cinnamon-sugar mixture.
11. Enjoy this cute and delicious twist on the traditional Pan de Muerto.
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