Orange Skull Cookies

Ingredients

Directions

1. 1

   Preheat the oven to 350°F.

2. 2

   Combine the butter, sugar, orange zest and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed for about 1 minute, until smooth and creamy. Add the flour in 2 parts and mix until incorporated. Fold in the V&V Supremo® Shredded Chihuahua® Brand Cheese or V&V Supremo® Shredded Mexican 3 Cheese Blend.

3. 3

   Roll out the cookie dough on a floured surface to ¼-inch thickness and cut out round shapes. Place them on a cookie tray. Roll out the remaining dough and continue cutting out round shapes.

4. 4

   Bake the cookies for 15 to 17 minutes. Transfer to a wire rack and allow to cool at room temperature.

5. 5

   For the vanilla frosting, in a small bowl, add the butter, V&V Supremo® Crema Supremo® Brand Mexican Sour Cream, vanilla extract and powdered sugar. Whisk until smooth and set aside.

6. 6

   For the ganache, in a small microwave-safe bowl, add the V&V Supremo® Crema Supremo® Brand Mexican Sour Cream, vanilla extract and chocolate chips. Microwave for 15 seconds and whisk until smooth. Set aside.

7. 7

   Spread an even layer of vanilla frosting on the cooled cookies.

8. 8

   Add the chocolate ganache to a piping bag with a small round tip and pipe a skeleton face onto each vanilla-coated cookie.

9. 9

   Let the cookies sit out so the frosting and ganache can slightly harden before serving.