Pilgrim Hat Cookies

Products Used
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Pilgrim Hat Cookies
By Chef Eddy Van Damme
Prep Time:
50m
Bake/Cook Time:
11m
Yield:
24 cookies
Plan for:

Refrigerate 30-45 minutes

This fun recipe will keep your little pilgrims busy (and happy) on Thanksgiving day while you finish the main meal in the kitchen. Chocolate peanut butter cups sit atop chocolate cookies with royal icing trim.

Esta receta divertida estará ocupados sus peregrinos en el Día de Accíon de Gracias mientras termina la comida gran en la cocina. Tazas de chocolate y mantequilla de maní sientan sobre las galletas chocolates con glaseado royal. 

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Imperial
Products Used

Ingredients

  • 1 3/4 cups all-purpose flour (spoon and sweep method*)
  • 1/2 cup non Dutched (non alkalized) cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup (1 1/2 sticks) unsalted butter, soft
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup for rolling dough, Imperial Sugar Confectioners Powdered Sugar
  • 1 bag miniatures peanut buttercups (dark or milk)
  • Royal Icing
  • *Using spoon fill measuring cup with flour until required amount is obtained. (Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.)

      Directions

      1. Preheat oven to 350°F.
      2. Combine and sift together flour, cocoa powder, salt and baking powder. Set aside.
      3. With hand held mixer or stand mixer beat soft butter and sugar until light and creamy. Add egg and vanilla extract. Add sifted ingredients and mix until dough forms, do not overmix.
      4. Press dough 1/4 inch thick on a cookie sheet lined with plastic food film and place in refrigerator until firm enough to be rolled, about 30-45 minutes. (or refrigerate dough overnight).
      5. Press dough briefly together to form a ball. Place powdered sugar in a sieve and dust the work surface and dough with a thin layer.
      6. Roll dough about 3-4 stacked credit cards thick. Cut into circles nearly 1/4 inch wider than peanut buttercups and place on parchment lined cookies sheets about 1/4 inch apart.
      7. Place in oven and bake until the surface is set but is still soft, about 11-13 minutes.
      8. Allow to cool completely.
      9. Prepare royal icing and if desired add orange food color. Using royal icing “glue” peanut buttercups onto cookie bottoms.
      10. With a piping bag, pipe a ribbon of icing along the bottom of peanut buttercups.
      Imperial Sugar Insight

      If you are in a hurry, store bought dark cookies such as Oreos can be used instead of the homemade chocolate wafers above.

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      Galletas de Sombrero de Peregrino

      Products Used
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      Pilgrim Hat Cookies
      Por Chef Eddy Van Damme
      Tiempo de preparación:
      50m
      Tiempo de cocción / cocción:
      11m
      Rendimiento:
      24 galletas
      Plan para:

      refigerar por 35-40 minutos. 

      Esta receta divertida estará ocupados sus peregrinos en el Día de Accíon de Gracias mientras termina la comida gran en la cocina. Tazas de chocolate y mantequilla de maní sientan sobre las galletas chocolates con glaseado royal. 

      Clasificación:
      Califíquelo usted mismo
      Tested by Chef Eddy
      Tested by Imperial
      Products Used

      Ingredientes

      • 1 3/4 tazas de harina de trigo
      • 1/2 taza de cacao en polvo no sometido al proceso holandés
      • 1/2 cucharadita de sal
      • 1/2 cucharadita de levadura en polvo
      • 1 1/2 barras de mantequilla sin sal, blanda
      • 1 taza de Imperial Sugar Azúcar Granulada Extra Fina
      • 1 huevo grande
      • 2 cucharaditas de extracto de vainilla
      • 1 taza de (para preparar la masa) Imperial Sugar Azúcar en Polvo Confeccionar
      • 1 bolsa de copitas miniaturas de mantequilla de maní (chocolate negro o con leche)
      • Glaseado Royal

      Direcciones

       

      1. Precaliente el horno a 350°F
      2. Combine y tamice la harina, el cacao en polvo, la sal y la levadura en polvo. Ponga un lado.
      3. Con una batidora de mano o una batidora de pedestal, bata la mantequilla blanda y el azúcar hasta que esté ligera y cremosa. Agregue el huevo y el extracto de vainilla. Agregue los ingredientes tamizados y mezcle hasta que se forme la masa; no mezcle demasiado.
      4. Presione la masa con un espesor de 1/4 pulgada sobre una bandeja de horno cubierta de película de plástico para alimentos y póngala en el refrigerador hasta que esté lo suficientemente firme para ser estirada con el rodillo, es decir unos 30-45 minutos (o refrigere la masa durante la noche).
      5. Presione la masa brevemente para formar una bola. Ponga el azúcar en polvo en un tamiz y espolvoree la superficie de trabajo y la masa con una capa fina de harina.
      6. Estire la masa hasta obtener un espesor de aproximadamente 3-4 tarjetas de crédito apiladas. Corte la masa en círculos de casi ¼ pulgada más anchos que las copitas de mantequilla de maní y colóquelos sobre bandejas de horno cubiertas de papel de pergamino, con una separación de aproximadamente 1/4 pulgada.
      7. Ponga las bandejas en el horno y hornee hasta que la superficie esté cuajada pero aún blanda, es decir unos 11-13 minutos.
      8. Deje enfriar completamente.
      9. Prepare el glaseado Royal y si lo desea, agregue un colorante alimentario naranja. Utilizando el glaseado Royal, "pegue" las copitas de mantequilla de maní sobre los fondos de las galletas.
      10. Utilizando una manga pastelera, forme una cinta de glaseado a lo largo de la parte inferior de las copitas de mantequilla de maní.

       

      Imperial Sugar Insight

      If you are in a hurry, store bought dark cookies such as Oreos can be used instead of the homemade chocolate wafers above.

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