Whether it’s a party for kids or a party for grown-ups, you’ll never go wrong with candies. Why, even the adults love candies! My youngest is all grown up but every time we are at the mall or we pass by the grocery store; he would ask us to stop by the wholesale candy store to buy his favorite treats. Jaw breakers, sour gummies, sour skittles and the colorful M&Ms are his favorites. I don’t think I could ever get tired of M&Ms as well.
This year, I am more excited about Halloween because this is the first time that my daughter’s twins will be trick or treating. Last year, they were too young and won’t even appreciate the fun event. Their mom is already busy hunting for costumes. I am also thinking of offering something different for the kids. Instead of the usual bags of candies that we prepare for the trick or treating kids, I saw this cute idea on Facebook. A Pinata cookie with candies inside!
This is something different and I am so sure the kids will love this. I mean yeah, you’ll never go wrong with candies; what more with cookies and candies? I’m going to make a sample of this and if you are interested, I am posting the recipe as well.
Pinata Cookies with M&Ms
- 1 c sugar
- 1 c powdered sugar
- 1 c butter
- 1 c vegetable oil
- 1 tsp cream of tartar
- 1 tsp salt
- 1 tsp almond extract
- 1 tsp baking soda
- 5 c flour
- 1 Tbsp vanilla extract
- mini m&m candies
- 2 eggs
- 1/2 c powdered sugar
- 2 tsp milk
1) Make the dough – 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.
2) Color the dough – 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.
3) Layer the dough – 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.
4) Wait – 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.
5) Bake the cookies – 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.
6) Cut the cookies – 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.
7) Create the hidden pocket – 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.
8) Assembling the piñata cookies – 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.)
9) 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.
Recipe credit: http://www.justapinch.com/recipes/dessert/cookies/pinata-cookies.html