I was inspired to make these See-Through Piñata Cookies by this post on Instagram. You can make these in any shape you'd like!
Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.
What you'll need
- 1 Batch of Sand Cookie Dough
- 50 grams of Chocolate*
- Small Sprinkles
- See-through hard candies
*I use this to 'glue' the cookies together, you can use something else like cookie icing.
What you'll need
- Rolling Pin
- Plastic Wrap
- Cutting Board
- Stack of paper OR a Rolling Pin Ring (3 millimetres thick)
- Cookie Cutter AND/OR Templates
- Prepare the dough as described in this recipe and refrigerate for at least 30 minutes.
- Place your cooled cookie dough on a baking mat and roll it out to about 3 millimetres thick.
NOTE: Use a stack of paper or a rolling pin ring of 3 millimetres thick. Place plastic wrap on top of the dough to roll it out so the dough won't stick to your rolling pin.
- Let the rolled out dough cool in the refrigerator again for at least 30 minutes and preheat your oven to 180 degrees Celsius in the meantime.
- Cut out any shapes you'd like and place these on a baking tray lined with baking paper.
- Cut out a piece in the center and place in the oven for 5 to 10 minutes until the edges are slightly browned.
NOTE: I refrigerated the cut cookies 30 minutes before baking, but whether this actually does anything against the cookies spreading too much isn't entirely clear.
- Chop up the see-through hard candies and place the pieces into the centers of your cookies.
- Place back into the oven for 1 to 3 minutes, until the candy has melted.
NOTE: If you've got any holes either add another small piece of candy and heat or quickly moved the melted candy to the opening with a small knife.
- Let the cookies cool completely on the baking tray.
- Match up the cookies and fill one side with sprinkles.
- Use melted chocolate to melt the parts together.
You'll have to repeat steps 2 through 10 for any leftover cookie dough.