PINATA COOKIES.

as per usual, i have a million different things to write about.

so here's my plan.

i'll get you caught up on all the delicious food i've been making,

then talk about some cool reporter things 

before starting my utah recap next week.

i'm scheduling a bunch of (daily!) blogposts so stay tuned (or miss out).

first things first -- PINATA COOKIES!

in my inspiration recipe, it said to use sugar cookie dough 

(after the fact, i realize why...more on that in a minute) 

but i decided to make something way more delicious 

-- chocolate chip cookie dough batter without chocolate chips.

so i rolled them into a few dough balls and proceeded to color them.

THIS WAS EASILY THE MOST DIFFICULT PART.

the dough i made had a yellowish tint so it was really hard to make it look truly red or blue (purple and pink were impossible).

i don't think that would have been an issue 

if i had just made sugar cookie dough. 

oh well. live and learn.

i stained my hands with food coloring to make these adorable little rainbow dough balls.

next, i split each dough ball in half and made these layers of dough.

^ that got to stay in the freezer overnight.

(if you are making these, i lined the pan with plastic wrap which helped me get the dough out after it was frozen)

i let it thaw in the fridge for a few hours the next morning

before slicing them up (very thinly!) and baking.

350 degrees for about 10 minutes.

then, while they're still warm, i cut them into 

little shapes and cut out the middles of 1/3 of the cookies. 

 

then you start stacking.

-- full cookie on the bottom -- 

-- hollow cookie on top -- 

-- and another full cookie on top --

plus a thin layer of frosting in the middle and mini m&m's inside!

voila...pinata cookies!

i made them again a few days later, but this time i put mini chocolate chips in the batter and ditched the food coloring...way easier!

also delicious.