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How do you show your love during the holiday season? For many of us here at Hacienda Catering Company, food is the way to our hearts. No matter how cold it gets outside, our kitchen is filled with warm ovens, sweet treats, and a lot of laughter.

Biting into a delicious cookie can turn you into a kid again – transporting you back to a childhood kitchen, sneaking cookies off the rack while they were still warm. This Christmas, we want to help you create more wonderful memories with some of our favorite recipes.

These cookie recipes have been in our family for generations. We still make them from scratch here at the restaurant, just as we’ve been doing for the past 40 years. If you plan on making these with your family this year, we hope you’ll share them with the hashtag #BakeItForward. For every share using that hashtag, the Food Network will donate $1 to No Kid Hungry, helping to serve meals to children in need year round.

And if you don’t have time for baking before your next holiday gathering, don’t worry – our kitchens have you covered. Give us a call at 314-262-7189, and you can order trays of our made-from-scratch cookies, or any of your other Hacienda favorites.

Cocada Cookie Recipe (Yield: 4 Dozen)

  • 1 14 oz. bag Shredded Coconut
  • 1 14 oz. can Sweetened Condensed Milk
  • 5 tbl. Cornstarch
  • 2 tsp Vanilla
  • 1 tsp Almond Extract

DIRECTIONS

Preheat oven to 400°F. In a large mixing bowl, mix together all ingredients. Chill for about 15 minutes or so. Use 1⁄2 oz. scoop to scoop uniform balls onto a parchment lined baking sheet. Bake at 400°F for 15 to 20 minutes keeping watch to make sure that coconut does not overbrown. Allow to cool.

For festive colored treats, you can dye the sweetened condensed milk before adding to mixture. Alternately, dust with colored sugar or powdered sugar after baking.

 

Abuelita Cookies (yields 25 – 30 cookies)

  • 1 box chocolate cake mix (16oz)
  • 2 eggs
  • 1/3 cups oil
  • 1tsp. vanilla
  • 1/3 cup powder sugar
  • 1 tablet Nestle Abuelita Chocolate (grated)

DIRECTIONS

  1. Heat oven to 350 degrees (325 for dark non-stick pan)
  2. Mix cake mix, eggs, oil and vanilla in a bowl.
  3. Add in ½ of the grated Abuelita Chocolate and fold together.
  4. Place dough in refrigerator about 15-30 minutes for easier handling.
  5. In a separate bowl, mix remaining grated Abuelita Chocolate with powdered sugar.
  6. Scoop 0.5 oz of batter and roll in powdered sugar / Abuelita mixture. Balls should be completely covered in powdered sugar mixture.
  7. Place powdered dough balls onto ungreased cookie sheet about 2 inches apart.
  8. Bake at 350 degrees for 8-10 minutes (or until set)
  9. Remove from oven, let cool 1 minute. Remove from cookie sheet and cool on cooling rack. Enjoy!