For colored topping, add 2-3 drops of food color + 1 tbsp flour. For chocolate topping add 2 tbsp baking cocoa + 1 tsp vanilla.
Combine yeast and water and set aside for 10 min. In a Large bowl, min sugar and shortening until well blended. Add in eggs and salt. Add yeast water alternating with flour. Dough will be thick and not sticky, add flour as needed. Turn onto floured counter and knead a few times. Place dough into a well oiled bowl, cover an let rise 1hr.
Line 2 large baking sheets with parchment paper. Scoop out dough and drop onto 2 baking sheets, 6 mounds each . About 4 tbsp or a small palm size. Cover and let rise 1hr.
Preheat oven to 325 degrees F. In a mixing bowl, mix shortening and sugar. Add powdered sugar and 2 tsp vanilla, slowly add flour until thick and creamy. At this point you can add baking cocoa and vanilla or food coloring and flour. Divide topping mixture into 12 sections. Working with one section at a time. Roll between 2 small sheets of parchment paper to about 1/4 inch thick or enough to fit on top of dough. score topping with a knife (I use a tomato-onion holder slicer) and place on top of dough. Continue with rest of topping.
This recipe is almost as good as the candy bar at the store!
Yield: 48 bars
Prep: 20 min
Bake: 20 min
Cook: 10 min
Chill: 2 hrs
2 tsp vanilla
1/2 cup unsalted butter, softened
1 1/4 cup all purpose flour
1/4 cup powdered sugar
3/4 cup unsalted butter
1/2 cup sugar
1/4 cup corn syrup
1 14 oz cansweetened condensed milk
11.5 oz milk chocolate chips
Preheat oven to 350 F. Line bottom and sides of a 9×13 pan with parchment paper. You can also use a 7×11 or 8×8 pan, this depends on the thickness you like.
In a mixing bowl, cream together butter, vanilla and powdered sugar. Add in flour until well mixed. Press into the bottom of pan and flatten out, covering the entire bottom. Bake for 20 minutes, 25 for 7×11 and 8×8 pan.
Begin to make the caramel when crust has about 10 minutes left to bake.
In a medium saucepan, add butter, sugar, corn syrup and canned milk. Cook on medium-low heat until all ingredients are dissolved. Increase heat just a little, stirring frequently, bring to a boil, then reduce heat back to medium-low heat, stir frequently and cook for 8-10 minutes. Caramel will be thick and begin to pull from the sides, do not let this burn, stir frequently.
Pour caramel over the cookie crust and spread evenly. Let cool for 10-15 minutes.
In a medium sauce pan, melt chocolate chips on low heat, stirring constantly, pour over caramel layer and spread evenly. Chill.
The closest to those pink sugar cookies from the bakery.
Growing up in Guadalupe, Az. we had Flores Bakery within walking distance. When I went to the Mexican bakery and couldn’t decide what to get, the pink fluffy crackly looking cookie was my favorite. These cookies are the closest to what I remember from the panaderia.
Yield: 3 dozen (3 1/2 inch cookies)
Rest: 1 hr
3/4 tsp salt
1 tsp baking powder
2 tsp baking soda
4 1/2 cups all purpose flour
1 3/4 cup shortening
1 1/2 cup sugar
2 tsp vanilla
few drops red food color
decorating sugar crystals
In a mixing bowl whisk together salt, baking powder, baking soda and flour, set aside.
In another large bowl cream together shortening and sugar. Add vanilla, eggs and food color. When mixture is creamy, add the flour mixture slowly, mixing well. Dough will be thick. Cover with plastic wrap and refrigerate 1 hr.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Place decorating sugar in a small bowl. Roll 1/4 cup of dough (about 2oz) into a ball, roll top in sugar and place on baking sheet sugar side up. Place about 2 inches apart. Flatten each ball slightly with palm of hand. I bake about 8 on each sheet.
Bake 12-14 minutes. Let cookies rest on baking sheet for 5 minutes then transfer to wire rack to cool. Repeat with rest of dough.
Do you remember this cookie from the Flores Bakery? Do you have a recipe that’s closer to the original? I would love the recipe. Keep me in mind.