Directions

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1. Preheat oven to 350˚F.

2. In the bowl of your mixer, cream butter and sugar until smooth, at least 3 minutes.

3. Beat in Vanilla Moroni Flavor Paste and egg.

4. In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer, turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.

5. Do not chill the dough. Divide into workable batches, roll out onto a lightly floured surface or roll out between two sheets of parchment to avoid adding flour and cut with desired cookie cutter. You want these cookies to be on the thicker side (closer to ¼ inch rather than ⅛).

6. Bake at 350˚F for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer onto a cooling rack.

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1. Temper the Palenque Dark Chocolate. You can see our easy guide on how to temper chocolate here.

2. Make sure Vanilla Sugar Cookies are fully cooled before dipping them into the tempered Palenque Dark Chocolate. Dip only the top side of the cookies.

3. Place the dipped cookies on a parchment lined sheet pan, chocolate side up. Allow the chocolate to completely set.

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1. Melt the white chocolate coating in the microwave or double broiler (does not need to be tempered), then remove from heat. 

2. Add equal parts of melted cocoa butter and flavor paste. Mix until well blended.

3. Place melted espresso flavored coating chocolate in a small paper cone or small pastry bag. Snip the end to create a tiny hole for the flavored chocolate to flow out of.

4. Pipe a squiggly or zigzag c-shaped line. 

5. Take a thin paint brush and pull through, dragging the espresso chocolate so that it looks like a pine cone "petal". Repeat to create more petals on your pine cone cookies.