Concha Cookies
Try this concha cookies recipe
Try this concha cookies recipe
- 2 eggs
- 1/3 cup granulated sugar
- 2 teaspoons vanilla
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup butter room temperature
- 3/4 cup sugar
- 1/2 cup coconut flour
- 1/4 cup coconut oil room temperature
- 1/2 teaspoon koshersalt
- 2 1/4 cups almond flour(slightly packed)
- sugar paste topping
- 1/4 cup margarine - do not use butter.
- 1/4 teaspoon lemon extract (optional)
- 1/2 cup all-purpose flour plus more for dusting
- gel food coloring assorted colors (optional. i used neon gel colors)
- Carbohydrate 4.78673542102113 g
- Cholesterol 21.9895833419286 mg
- Fat 16.624460010346 g
- Fiber 1.61066243053571 g
- Protein 1.37586000091177 g
- Saturated Fat 12.5620087166204 g
- Serving Size 1 1 cookie (41g)
- Sodium 1847.83421341436 mg
- Sugar 3.17607299048542 g
- Trans Fat 1.1041901256591 g
- Calories 169 calories
Step-by-step
- In the bowl of a stand mixer, cream together the butter, coconut oil, and sugar.
- Add the eggs and vanilla extract, mix until incorporated.
- In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour.
- With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time. Beat well after each addition.
- Form the dough into a ball and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap.
- Refrigerate for at least an hour and up to overnight.
- While you are waiting for the dough to chill, make the sugar paste topping.
- Beat the sugar and margarine together until light and fluffy.
- Add in vanilla and lemon (if using) extracts.
- Stir in flour and mix until a thick dough forms. Add additional flour if needed.
- Divide dough into 3 or 4 even pieces and tint each with food color. If the dough becomes sticky from the food color, add more flour.
- Cover dough with plastic wrap until ready for use.
- Preheat the oven to 350F. Line a 2 baking sheets with parchment paper.
- Sprinkle a clean, flat surface with coconut flour and roll the dough out until it is ½ thick.
- Cut out the cookies in desired shape.
- Work quickly, you may need to put the dough back in the refrigerator for a few minutes to let it firm back up.
- Once you have cut out all cookies, put cookie sheets in the fridge while you cut out the sugar paste.
- Roll out the sugar paste on a lightly floured surface.
- Cut into 2½-inch rounds with a cookie cutter or pastry ring.
- Transfer the scored sugar paste rounds to the cookies using an offset spatula.
- Bake the cookies for 15-17 minutes, until lightly golden on the edges.
- Cool on a baking sheet for 2 minutes then transfer to a wire rack.
My Sweet Escape: Baking Concha Cookies
The aroma of freshly baked cookies fills my kitchen, a comforting scent that instantly transports me back to childhood. Today, I'm sharing a recipe that's near and dear to my heart: Concha cookies. These delightful treats, with their unique shell-like topping, are a taste of home, a reminder of simpler times spent baking with family. The process is surprisingly straightforward, despite the beautiful, almost artistic final product. There’s something truly satisfying about creating something so delicious and visually appealing from scratch, and I'm excited to share this journey with you.
I've always loved baking. It's a way for me to unwind, to express my creativity, and to share a little piece of myself with others. For me, baking isn't just about following a recipe; it's about the feeling of kneading dough, the anticipation as the cookies bake, and the joy of sharing the final product with loved ones. The gentle crackle of the sugar topping as you bite into a warm concha is pure bliss. This recipe, passed down through generations, has become a staple in my kitchen, a tradition I'm happy to carry on.
The process of making these cookies is almost meditative. The careful measuring of ingredients, the smooth creaming of butter and sugar, the delicate rolling of the dough – each step contributes to the final magic. But let's be honest, the most fun part is decorating the cookies with the colorful sugar paste. You can get creative with different food colorings and patterns, making each batch unique and personal. Imagine the possibilities: swirls, stripes, even tiny shell designs. This is where your personal creativity truly shines, making each cookie a little work of art.
Baking these concha cookies isn't just a task; it's an experience. It's a journey from simple ingredients to a delectable treat, a testament to the transformative power of time, patience, and a little bit of love. The soft, slightly chewy interior of the cookie contrasts perfectly with the sweet, crisp sugar topping, creating a delightful textural and flavor experience. It's a combination that's impossible to resist.
So gather your ingredients, put on your apron, and prepare for a sweet adventure. Making these concha cookies is more than just baking; it's creating memories, sharing love, and indulging in a little bit of homemade happiness. And trust me, the reward is worth every moment spent in the kitchen. This recipe is not just about cookies; it's a story in the making, a testament to the simple joys of life, and a delicious invitation to connect with your inner baker.
These cookies are perfect for any occasion: a cozy evening at home, a festive gathering with friends and family, or even a thoughtful gift for someone special. Their beauty and taste are sure to impress, transforming a simple treat into a memorable experience. And, with the step-by-step instructions provided, even a novice baker can achieve perfect results. So, why wait? Let's bake some happiness!
