Cookie Plate Recipe

Prepare dry ingredients

In a medium bowl whisk together 1.5 cups all-purpose flour, 0.25 cup masa harina, 1 tsp baking powder, 0.5 tsp fine sea salt, 1 tbs ground mesquite flour, 0.5 tsp cream of tartar and 0.5 tsp cinnamon until evenly combined.

Cream butter and sugars

In a separate large bowl, beat 0.75 cup softened unsalted butter with 0.75 cup granulated sugar and 0.25 cup packed brown sugar until light and fluffy, about 2–3 minutes with a hand mixer or 4–5 with a stand mixer.

Add egg and vanilla

Beat in 1 large egg and 1 tsp vanilla extract until incorporated.

Combine wet and dry

Fold the dry mixture into the butter-sugar mixture in two additions, mixing just until combined. The dough should be soft but hold together; chill 20–30 minutes if too sticky to shape.

Shape and roll

Preheat oven to 350°F (177°C). Line a baking sheet with parchment. Scoop about 2 tablespoons of dough (roughly 1.25–1.5" diameter ball) and roll into a smooth ball. Mix 2 tablespoons cinnamon+sugar in a small bowl and roll each ball in the mixture to coat.

Bake

Place coated dough balls 2" apart on prepared sheet. Bake for 10–12 minutes until edges set and tops crack slightly. Remove from oven and sprinkle lightly with 1 tsp granulated sugar while warm if desired. Let cool on sheet 5 minutes, then transfer to a rack to cool completely.

Make hibiscus shortbread dough

Preheat oven to 325°F (163°C). In a bowl whisk 0.75 cup all-purpose flour, 0.25 cup powdered sugar and 0.125 tsp fine sea salt. Stir in 2 tsp finely chopped/ground dried hibiscus petals and (optional) 1 tsp food coloring for a pink hue.

Cut in butter

Using a pastry cutter or fingertips, cut 0.5 cup cold cubed unsalted butter into the flour mixture until mixture resembles coarse crumbs and just comes together when pressed.

Press and bake

Line a small (about 4x4 inch) pan with parchment. Press the shortbread mixture evenly into the pan. Chill 10 minutes to firm if needed. Bake for 18–22 minutes until edges are lightly golden. Remove and let cool completely in pan.

Slice

Once cooled, invert and slice into a single bar piece roughly matching the plate portion described (trim edges if needed).

Mix dry spices and flour

Whisk together 0.75 cup all-purpose flour, 0.25 tsp baking soda, 1 tsp ground cinnamon, 0.5 tsp ground ginger, 0.125 tsp ground cloves and 0.125 tsp salt in a small bowl.

Cream butter and sugar, add molasses

In another bowl, cream 2 tablespoons softened unsalted butter with 0.25 cup packed brown sugar until combined. Mix in 1 egg yolk and 0.5 tablespoon unsulfured molasses until smooth.

Combine and chill

Stir dry ingredients into the wet mixture until a cohesive dough forms. If too soft, chill 15 minutes. Dough should be firm enough to roll into a small flattened pig-shaped or round cookie about 2.5" across.

Shape and bake

Preheat oven to 350°F (177°C) if not already. Line a sheet with parchment. Portion dough into one small cookie (about 2 tablespoons), shape as desired (traditional marranito is pig-shaped or round), place on sheet. Optionally brush lightly with egg wash. Bake 9–12 minutes until set and slightly puffed. Let cool on sheet 5 minutes then transfer to rack to cool completely.

Make sure all three items are completely cool. Arrange one mesquite snickerdoodle, one hibiscus shortbread bar, and one marranito on a small plate. If desired, dust the plate lightly with a pinch of powdered sugar or a few crushed dried hibiscus petals for presentation.