Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Morir Soñando Cookies
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- Level: Easy
- Total: 2 hr 45 min
- Active: 40 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 201
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 2 g
- Cholesterol
- 37 mg
- Sodium
- 63 mg
These rich butter cookies with a creamy citrus glaze are inspired by the beloved morir soñando, the Dominican drink sometimes compared to a Creamsicle. The drink’s name translates to “to die dreaming,” and each blissful bite of these cookies offers a tropical burst of orange balanced by creamy sweetness, a refreshing combination any time of year. We chose a star shape for the cookies to highlight the Latin American holiday Día de Los Reyes, or Three Kings Day, but you can use any shape you’d like, holiday-themed or not.
- Level: Easy
- Total: 2 hr 45 min
- Active: 40 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 201
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 2 g
- Cholesterol
- 37 mg
- Sodium
- 63 mg
Ingredients
Dough:
Glaze:
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Directions
Special equipment:
4-inch star cookie cutter- For the dough: Whisk the flour, milk powder, baking powder and salt together in a medium bowl.
- Beat the butter, granulated sugar and confectioners’ sugar together in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 1 to 2 minutes. Add the egg yolks, vanilla and orange zest and mix until fully incorporated, about 1 minute. Slowly add the flour mixture and beat until a dough forms, stopping to scrape down the sides of the bowl as needed.
- Divide the dough in half and pat each into a rough 6-by-6-inch square (this will make rolling out easier later). Wrap each in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- Roll a square of dough out between two pieces of parchment until it is about 1/4-inch thick and forms a 9-by-9-inch square. Transfer the rolled dough between the parchment to a baking sheet and refrigerate until firm, 15 to 30 minutes.
- Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper.
- Peel off one sheet of parchment from each square. Cut star shapes out of the dough with a 4-inch star cookie cutter. Transfer the cookies to a parchment-lined baking sheet, leaving about 2 inches around each cookie; you should be able to get 8 cookies on each sheet. Excess dough can be refrigerated and rerolled.
- Bake the cookies until the edges are lightly golden-brown, 10 to 15 minutes. Cool the cookies on the sheets until firm enough to transfer to a cooling rack, 10 to 15 minutes. Cool on the rack completely, about 30 minutes.
- For the glaze: Whisk the confectioners’ sugar, orange juice concentrate and sweetened condensed milk together in a large bowl. You want the glaze to be spreadable with a butter knife or small offset spatula, about the consistency of yogurt. If the glaze is too thick, add water a teaspoon at a time as needed. If the glaze is too thin, add confectioners’ sugar a tablespoon at a time as needed.
- Spread each cookie with a thin layer of glaze. Use a rasp grater to grate orange zest over the freshly glazed cookies. The cookies can be served immediately, or allow the glaze to harden for 30 minutes and then store them in an airtight container for up to a week.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
