This cookie will cause genuine delight in both children and adults. already with its original appearance. It is prepared according to the principle piñata – Mexican fun that has recently become popular around the world when breaking a big papier-mâché figure, filled with various surprises. Bake a pinata cookie in the form of striped stars in the style of the American flag, or any other flowers to your liking. These cookies are also interesting because each asterisk will have a “glass” window through which it is visible surprise. Great idea for children’s parties or themed. вечеринок! 
AT ремя: 5 час. 20 minutes. Difficulty: medium Quantity: one 0 piñata cookies and 30 small stars Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough
- 4 and 1/4 Art. flour + a little bit for work
- 1/4 tsp baking soda
- 1/4 tsp fine salt
- 2 large eggs
- 2 tsp vanilla extract
- 330 gr butter at room temperature
- 1 tbsp. granulated sugar
- 0.5 tbsp. powdered sugar
- 0.5 tsp red gel food coloring (really red)
- 0.5 tsp white gel food coloring (white)
- 0.5 tsp blue gel food coloring (royal blue) m
- 10 transparent mint candies, crushed
- Topping of red, white and blue stars for filling cookies
Royal icing
- 450 gr powdered sugar + a little to thicken
- 2 tbsp. l dry egg white
- 1 tsp vanilla extract
- Special equipment: small rectangular shape for baking 9x15x6 cm; cookie cutter size 7 cm. And 4 cm.
Recipes with similar ingredients: premium flour, eggs, vanilla extract, butter, sugar, icing sugar, candy sticks, confetti
Recipe preparation:
- Dough: Fill a rectangular shape with baking paper. so that it hangs 10 cm from two sides.
- In a medium-sized bowl, whisk together the flour, soda, and salt. Вbeat eggs and vanilla in a small bowl.
- In a large bowl using an electric mixer at low whisk butter, sugar and powdered sugar. As everybody mixes, increase the speed of the mixer to medium and beat in 3 minutes until light creamy mass, stopping the mixer and scraping oil from the sides of the bowl.
- Reduce the mixer speed again and slowly pour in the egg mixture. Mix everything. Add flour in three passes. As the dough thickens increase the speed of the mixer and scrap the adhering dough from the walls bowls. Once all the flour is mixed in the dough, increase the speed mixer until medium high and beat it for 5 minutes until homogeneous consistency.
- Put the dough out of a bowl, assemble into a bowl and divide into 3 equal parts (approximately 350 gr. each). Put the pieces of dough in three different bowls. Pour red food coloring into one bowl and mix with the dough. Pour white dye into another bowl and mix with the dough. And in the third bowl pour blue dye and mix with the dough. Cut each piece of dough into 6 equal servings.
- Put one piece of red dough on the bottom of the prepared mold and press, covering them all the bottom. Lay out and press white on top. a piece of dough and then blue. The dough should evenly take rectangular shape. Repeat the whole process until the whole dough will be put in shape. It will be 5 cm above the metal form – this is normal. (Dough briquette height should be approximately 12 cm.). Put the dough in the freezer for 2 hours so that it hardened.
- Preheat the oven to 175 ° C.
- Pulling the hanging edges of the paper, pull the dough out of the mold. With a sharp knife, cut the briquette across 20 slices of thickness 0.3 see and place them on a baking sheet. Put in the freezer for 15 minutes, to harden the dough. Cover 2 baking sheets with silicone rugs. From each slice of dough, cut a 7 cm star. And lay out all the stars on a laid baking sheet. In the middle of each stars cut a small star with a shape of 4 cm. Lay out small stars on a laid baking sheet and freeze everything for 15 minutes.
- Pour crushed candies into the center of each big star. (when they melt in the oven, they will fill the entire window). Bake big and small stars in the oven until they become hard and the lollipops will not melt, about 10 minutes. Cool 5 minutes on a baking sheet, then transfer to a wire rack and completely cool.
- Meanwhile, divide the remaining dough in half and lay each half between two pieces of wax paper. Roll into a layer 0.3 cm thick. Put in the freezer for 30 minutes to make the dough froze. Cut 10 large stars, lay them out on a laid baking sheet and cut out small stars in the middle. Them too spread on a baking sheet. Put in the freezer for 15 minutes. Bake Cookies 10 minutes to harden. Cool 5 minutes on baking sheet, then transfer to a wire rack and cool completely.
- Royal Glaze: In a large bowl, mix the sugar powder and dry egg white. Add 5 tbsp. l water and whisk with a mixer at a moderately high speed of about 2 minutes to the formation of thick shiny peaks, adding 1 more if necessary Art. l water. Put the icing in a ziplock bag and close package. Cut a small corner from the bottom.
- Flip cookies with glass windows and squeeze on the contour of the icing. Cover 10 cookies with the same stars, but without glass window. Pour a pinch into the middle of each cookie. sprinkles of stars. Cover with stars with windows and hold it down. Leave on for 10 minutes to freeze the icing.
