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Rice Pudding Mexicana
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.
Burger Bliss
Yield: Makes 2 dozen sandwich cookies
Ingredients:
*Reserve remaining dough for another use. 1
package (18 ounces) refrigerated sugar cookie dough
1/2
cup creamy peanut butter
1/3
cup all-purpose flour
1/4
cup packed brown sugar
1/2
teaspoon vanilla
Beaten egg white and sesame seeds (optional)
1/2
(18-ounce) package refrigerated sugar cookie dough*
3
tablespoons unsweetened cocoa powder
2
tablespoons packed brown sugar
1/2
teaspoon vanilla
Red, yellow and green decorating icings
Preparation:
1.
Preheat oven to 350°F. Grease cookie sheets. For buns, remove dough from wrapper; place in large bowl. Let dough stand at room temperature about 15 minutes.
2.
Add peanut butter, flour, brown sugar and vanilla to dough in bowl; beat at medium speed of electric mixer until well blended. Shape into 48 (1-inch) balls; place 2 inches apart on prepared cookie sheets.
3.
Bake 14 minutes or until lightly browned. If desired, remove cookies from oven after 10 minutes; brush half of cookies with egg white and sprinkle with sesame seeds, if desired. Return to oven 4 minutes to finish baking and brown sesame seeds. Remove from oven. Cool on cookie sheets 2 to 3 minutes. Remove to wire racks; cool completely.
4.
For burgers, remove 1/2 package of dough from wrapper. Beat dough, cocoa, brown sugar and vanilla in large bowl at medium speed of electric mixer until well blended. Shape into 24 (1-inch) balls; place 2 inches apart on prepared cookie sheets. Flatten cookies with tines of fork to a 1/4-inch thickness with a diameter slightly larger than buns.
5.
Bake 12 minutes or until firm. Cool on cookie sheets 2 to 3 minutes. Remove to wire racks; cool completely.
6.
To assemble, use icing to attach burgers to flat sides of 24 buns; pipe red, yellow and green icings on burgers. Top with remaining buns.
This recipe appears in:
Cooking with Kids
