Sombrero Cookies

These Sombrero Cookies are adorable and delicious. 

Sombrero Cookies
Serves: 48
 
Ingredients
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1½ cups plus 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • teaspoon baking soda
  • Red, green, yellow, and blue food coloring
  • Tropical Cream Filling (recipe follows)
  • 1 (7-ounce) package white cookie icing*
Instructions
  1. In a large bowl, beat together butter, sugar, and vanilla extract with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well.
  2. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. With mixer at low speed, gradually add flour mixture to butter mixture, beating until combined. Divide dough into 4 equal portions, and place in 4 separate bowls. Add one color of food coloring to each bowl, and beat until desired colors are reached. Shape each portion into a disk, and wrap in plastic wrap. Refrigerate for 1 hour.
  3. Preheat oven to 325°. Line a rimmed baking sheet with parchment paper. Spray 2 (8-well) brownie pops silicone molds with baking spray with flour.
  4. Using a 2-teaspoon levered scoop, portion dough in various colors into 14 balls. Place dough balls in prepared brownie pop molds, pressing into bottom and up sides of molds. Using the handle of a wooden spoon, press a well in center of each dough ball (How-To 1). Freeze for 10 minutes.
  5. Using a rolling pin, roll each remaining colored dough to a ⅛-inch thickness. Using a 2¼-inch round cutter, cut rounds from dough, rerolling scraps once, if necessary. Place rounds on prepared baking sheet.
  6. Bake cookie rounds until just set, 8 to 10 minutes. Let cool on a wire rack.
  7. Increase oven temperature to 350°.
  8. Remove silicone molds from freezer, and bake for 14 minutes. Remove from oven, and press down centers again using the handle of a wooden spoon (How-To 2). Bake until edges are lightly browned, 4 to 8 minutes more. Let cool completely before removing from molds. Using a serrated knife, gently trim base of tops to level (How-To 3).
  9. Fill molded cookie tops with Tropical Cream Filling (How-To 4). Pipe a thin bead of cookie icing along edge of each cookie top (How-To 5), and center a matching cookie round, top side down, atop cookie top. Invert and place cookies on a flat surface. Decorate cookies with remaining cookie icing (How-To 6). Place cookies in a single layer in an airtight container, and refrigerate for up to 2 days.

Tropical Cream Filling
Serves: 1 cup
 
Ingredients
  • ¾ cup heavy whipping cream
  • ⅓ cup granulated sugar
  • 2 large egg yolks, room temperature
  • ¼ cup coconut-pineapple nectar
  • 2 tablespoons plus ¾ teaspoon cornstarch
  • ¼ teaspoon kosher salt
Instructions
  1. Line a shallow baking dish with plastic wrap.
  2. In a medium saucepan, heat cream and sugar to scald over medium heat, stirring constantly. Remove from heat.
  3. In a medium bowl, whisk together egg yolks, nectar, cornstarch, and salt until combined. Whisking constantly, add half of hot cream mixture to egg mixture. Pour egg mixture into remaining hot cream mixture in pan. Cook, whisking constantly, until mixture thickens, is shiny, and pulls away from sides of pan, approximately minutes. Remove from heat.
  4. Pour mixture into prepared baking dish. Cover with a piece of plastic wrap, pressing wrap directly onto surface of filling. Let cool completely on a wire rack. Refrigerate until cold and ready to use.

 

Sombrero Cookies  How-To

Photo 1

Sombrero Cookies

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Sombrero Cookies

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Sombrero Cookies

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Sombrero Cookies

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Sombrero Cookies

Photo 6

Sombrero Cookies

 

 

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