Mi Huerta Market
Adco Trading, Inc.
By: Sarah Chovanetz
Bring Home the Gold!
Ah what a time to be alive! It’s the 2016 Summer Olympics and this year we have seen some great talent! Our very own Simone Biles from Sugar Land, Texas made it all the way to Brazil at the Olympics for her first time ever and came home with a Gold Medal in the Gymnastics division! Michael Phelps won his fourth Gold Medal in Swimming, and Kerron Clement won the Gold for USA in 400M run as well as so many other amazingly talented individuals. So, in spirit of the honorable organization such as The Olympics we wanted to share a creative and tasty treat that is easy and fun to make! We all may not be as athletically capable to win gold medals however we can pretend and then eat them after we win them! Sounds like a great plan to me don’t you think?
Check out the recipe, use our quality vanilla extract and have some fun trying it out with your family. The best part is it’s all for fun and the end result will be yummy even if they don’t exactly resemble perfect gold medals. My idea is you could make the cookies then each take turns giving your speeches as to what your gold medal stands for and why you won it! A great way to have some family bonding time and to get a good laugh in as well. Take some pictures and make a game out of it. Mi Huerta loves family and always put the value of what family means behind every recipe.
Olympic Gold Medal Cookie Recipe
1 Cup unsalted butter (2 sticks), at room temperature
2 Tablespoons cream cheese
¼ Teaspoon salt
¾ Cup granulated sugar
1 Large egg
2 Teaspoons Mi Huerta Vanilla extract
2¾ Cups all-purpose flour, spooned and leveled
2 Cups confectioners’ sugar, sifted
¼ Cups Milk
¼ Teaspoon Mi Huerta Vanilla extract
Gold sanding sugar, for decorating
- Add the butter, cream cheese, salt, and sugar to the bowl of a stand mixer and beat until smooth.
- Add the egg and beat for 1 minute, or until fluffy. Beat in the Mi Huerta vanilla. Gradually add the flour, and mix until just incorporated.
- Gather the dough into a ball and divide in half. Flatten each ball into a disk, wrap in plastic wrap, and let chill for at least 1 hour, or overnight.
- Heat oven to 375°F and line two baking sheets with parchment paper. Remove one disk from the refrigerator and place it between two sheets of parchment paper. Using a rolling pin, roll the disk ¼ inch thick (if the dough has been chilling overnight, it may need to thaw at room temperature for 10 minutes before being rolled out).
- Using a 3-inch round cookie cutter (or the lid of a mason jar, which is 2 ¾ inches), cut rounds from the dough. If the dough scraps become too soft to re-roll out, chill them while you roll out the second disk.
6. Place the unbaked cookies on the prepared baking sheet and freeze them for 10 minutes. Repeat process with the second disk of dough
- Remove the baking sheets from the freezer. Using a large straw, poke a hole into the top of each cookie. Bake for 10 to 12 minutes, rotating baking sheets halfway, until the bottoms of the cookies are lightly golden brown. Transfer cookies to a cooling rack.
- Make the icing: In a medium bowl, stir together the confectioners’ sugar, milk, and vanilla until smooth. Using the back of a spoon, glaze each cooled cookie with icing, then sprinkle with gold sanding sugar.
- When the icing and sugar have set, thread ribbons through the holes in the cookies so that they resemble gold medals.
And there you have it, doesn’t seem that difficult right? This recipe does take focus and does take some time, but just think of it as an Olympic competition that you can use as practice to help you get closer to your real goals as becoming a master cookie baker if there ever is such a thing! You know you will be the one who wins that award! Now, grab some American gear, put on the Olympics, get your ingredients and our beloved Mi Huerta Vanilla and get to baking! AND WIN!
Clearly you can see they all approve of this too.