Churro Cactus Sugar Cookies
Special Supplies:
*Cactus Cookie Cutters
*Lime Green Sugar Sprinkles
*Green Sugar Sprinkles
*Lime Green or Green Decorating Jimmies
*Candy Mini Daisy Multi-Color or Candy Flowers of choice, Wilton
*Open Star Decorating Tip
*Decorating Bag
Sugar Cookie Recipe:
Ingredients:
*
*1/2 cup Butter
*1 cup Sugar
*1 teaspoon Vanilla
*1 Egg
*1/2 cup Heavy Cream or Whipping Cream, Sour Cream or Cream Cheese (I’ve used each one of these variations each gives the cookie a slightly different taste and they’re all yummy!) Note: If you use cream cheese use only 3 cups of flour
*3 1/4 cup any All-purpose Flour
*1 teaspoon Soda
*1/2 teaspoon Salt
Instructions:
*
In a stand mixer on medium-low speed cream together the butter and sugar. Then add the vanilla, egg and cream of your choice and mix just until combined.
*
Using Sifter, sift together in a bowl the flour soda and salt and slowly add to the creamed mixture, mixing on low just until barely combined. Dough should be slightly sticky. Do Not Over Mix!
*
Then divide the dough into 3 dough balls, flatten dough balls making disk shapes. Now wrap each disk in plastic wrap and refrigerate for about 30 minutes or more.
*
Remove 1 dough disk at a time from the refrigerator and rollout disk on a floured surface with rolling-pin or use 2 pieces of plastic wrap, placing the dough disk in the center of 1 of the pieces of plastic wrap and the second piece on top of the dough disk, use rolling-pin and roll out the cookie dough about 1/2 inch thick.
*
Use a cookie cutter and cut out shapes in the rolled out dough. Repeat for each dough disk. Then add to the next dough disk the scraps from the first disk or (discard scraps of dough), continue this technic until all the dough is used.
*
Place cookies on a Silpat covered half baking sheet, 12 cookies per sheet. For best results refrigerate the cut cookies on baking sheet before baking 5-10 minutes.
*
Bake the cookies in a pre-heated 425* F. oven for 8-12 minutes or barely starting to turn golden on the bottom; baking time depends on the size of cookie cutter used. Do Not Over Bake! If you do over bake they will become to hard. Cool on baking sheet.
Recipe from Tested Recipes Cookbook, Central Milling Company third edition, now out of print an old family cookbook
Churro Frosting:
Ingredients:
1/4 cup Cream Cheese (2 ounces)
2 and 1/4 sticks butter, almost room temperature
6 cups powdered sugar
1/2 teaspoon Cinnamon
3 tablespoons Heavy Whipping Cream
1 tablespoon Vanilla Extract
Pinch of sea salt or to taste
Directions:
In a stand mixer with paddle attachment beat the butter and cream cheese 2 to 3 minutes until a light yellow color on medium speed.
Then gradually add powdered sugar alternate with whipping cream, mixing in on medium low speed.
Add vanilla and salt, taste and adjust as needed to your taste. Beat frosting another 2 to 3 minutes. Remove bowl from mixer and stir for 1 to 2 minutes to remove air bubbles.
Add frosting to piping bag with 1M open star tip. Pipe straight lines making lines like the cactus see pictures. Add sprinkles and jimmies as desired. Top with candy flowers as desired.
Enjoy!
Lindy
