How to make Piñata Cookies

Ingredients:

Mini Mentos® bag
200 g of unsalted butter
260 g of sugar
4 eggs
500 g of flour
5 ml vanilla
Vegetable dyes
Donkey shaped cookie cutter

Separate egg whites. Place the butter and sugar in the blender and beat until the butter is soft. Add the whites and the vanilla essence. Add the flour and beat until you have a dough. Cover the dough with non-stick plastic and refrigerate for 2 hours.

Remove the dough from the refrigerator and divide it into equal parts. Add dye to each dough and spread out until they are the same thickness.

Cover a rectangular refractory with non-stick plastic and place each of the layers in alternating colors. Cover and compact the dough with the non-stick plastic and refrigerate for 2 hours more.

Remove the cookie dough from the refrigerator and remove the non-stick plastic. Cut the dough into thin slices, spread them out slightly and cut the shape of the donkey from each one. For each cookie you need three pieces, to one of the pieces remove the inside with a circular cutter. Bake at 180 ° C for 12 minutes.

Remove the cookies from the oven and let them cool completely. Place real bitumen on one of the cookies and place the cookie on top. Add some Mini Mentos® and more real polish on the edges. Put the last cookie on top.

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