Day Of The Dead Biscuits Recipes

DAY OF THE DEAD COOKIES

Day of the Dead Cookies image

I make these cookies for all occasions. In the spring, I cut them in flower shapes and insert a lollipop stick in each to make a bouquet. Using candies, food coloring and a wild imagination, try your hand at this Day of the Dead version. -Kristine Fossmeyer, Huntley, Illinois

Provided by Taste of Home

Categories Desserts

Time 2h10m

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

1-1/4 cups butter, softened
1-3/4 cups confectioners' sugar
2 ounces almond paste
1 large egg
1/4 cup 2% milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
2 packages (12 ounces each) white candy coating melts
Optional decorations: Jumbo sprinkles, peppermint candies, candy-coated sunflower kernels, Skittles, Twizzlers Rainbow Twists and Good & Plenty candies
Black paste food coloring

Steps:

In a large bowl, cream butter and confectioners' sugar until light and fluffy; add almond paste. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with a floured 5-in. skull-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake at 375° for 7-9 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool completely., In a large, shallow microwave-safe dish, melt white candy coating melts according to package directions. Dip top side of each cookie into coating, allowing excess to drip off; place on waxed paper., Add decorations as desired. Tint remaining white candy coating black; pipe on mouth. Let stand until set.

Nutrition Facts : Calories 364 calories, Fat 19g fat (14g saturated fat), Cholesterol 34mg cholesterol, Sodium 164mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

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In the bowl of the stand mixer fitted with the paddle attachment, combine 3 1/2 cups confectioners’ sugar and the cream of tartar. Turn the mixer to the lowest speed to mix them together and remove any possible lumps. Increase the speed to medium-low, add the egg whites and lemon juice, and mix until the icing is completely smooth. It should have the texture of a thick, shiny glaze, but be just thin enough to pour. If the mixture is too thick, add additional egg whites to thin it. If the mixture is too thin, add the additional sugar, 1 tablespoon at a time. Scrape the icing into a piping bag fitted with a large round tip (#3). Outline each of the cookies with the icing and wait 15 minutes for the outlines to harden.
In the bowl of a standing mixer fitted with the paddle attachment, combine the confectioners’ sugar with the egg whites and 1 teaspoon lemon juice and beat on low to medium-low speed until the icing is completely smooth, 3 to 5 minutes. When the paddle is lifted from the icing, a peak in the icing should be created, which should fall over just a bit. It’ll be slightly thicker than the filler icing. To reach the right consistency, add 1/2 teaspoon more egg whites and/or lemon juice at a time to thin the icing, or 1 teaspoon more confectioners’ sugar at a time to thicken the icing.

Day Of The Dead Biscuits Recipes

DAY OF THE DEAD COOKIES

I make these cookies for all occasions. In the spring, I cut them in flower shapes and insert a lollipop stick in each to make a bouquet. Using candies, food coloring and a wild imagination, try your hand at this Day of the Dead version. -Kristine Fossmeyer, Huntley, Illinois

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