Elephants are such lovable animals, and their gentle nature always seems to go hand-in-hand with baby showers. That’s why these adorable break-apart Elephant Piñata Cookies are an enticing and enjoyable way to reveal the gender of your baby, and will definitely add a ton of fun to your special occasion.
Don’t let anything stop you from making these smashing treats. They’ll be worth the sweet surprise, and will surely be a hit at any baby shower!
Elephant Piñata Cookies
Makes: approximately 10
Honey Cookie Ingredients
- 1 1/4 cups softened butter
- 1/2 cup brown sugar
- 1/4 cup honey
- 3 cups all-purpose flour
- Special equipment: elephant, oval or rectangular, and heart-shaped cookie cutters
- 2 fondant colors of choice (you can also substitute for royal icing)
- Light corn syrup (optional)
- Royal or cookie icing
- Small assorted pink and blue candy/sprinkles
- Black edible marker (optional)
- Beat butter and sugar with an electric mixer until light and fluffy, then add honey until just combined. Gradually add in flour and beat on low until dough forms and pulls away from the side of the bowl.
- Divide the dough into 2 even discs, wrapping each disc in cling wrap. Refrigerate for at least one hour.
- When the dough has chilled, preheat oven to 350 F, and line baking trays with parchment paper. Lightly sprinkle clean surface with flour and roll out cookie dough. Because there will be three layers stacked, each should be quite thin.
- Using an elephant cookie cutter (about 7 cm x 9 cm), cut out the top and bottom layers (2/3 of the cookies). Do the same for the middle (thickest) layer; then using a smaller (2-3 cm) oval or rectangle cookie cutter, cut out the center. Top and bottom layers: 1/8 inch thick. Middle layer: 1/4 inch thick. Note: these can be the same thickness as the other layers if preferred/depending on the type of candy chosen for the filling.
- Bake for 13-17 minutes, or when edges begin to brown. Transfer to cooling rack, and wait until completely cool before decorating.
- In the meantime, roll out gray fondant and cut out elephants using the same cookie cutter as before. With a different color fondant, roll and cut out small (2-3 cm) hearts for the ears. Brush some water or light corn syrup onto the elephant-shaped fondant by the back of the ears, and carefully stick the heart-shaped fondant on top. (You can also use royal icing to decorate the top of the cookies, but I find fondant easier!)
- When the cookies have cooled, gather half of the thin cookies. These will act as the lid. Lightly brush water or light corn syrup onto them, then place prepared fondant on top.
- Now it’s time to construct! Using royal icing as glue, outline the edges of the leftover thin cookies; then place the middle layer directly on top.
- Fill the cookies to the rim with assorted blue or pink candy and sprinkles.
- Outline the edges of the cookies with royal icing to seal the top layer on. Use a black edible marker or royal icing to dot the eyes of the elephants. Leave to dry for a few hours before serving, though overnight would be best!