Any San Diegan worth their salt knows that, when it comes to sugar, Azucar in Ocean Beach is where it’s at.
In the 7-years since it’s conception, the Cuban style patisserie has established a cult following of hardcore dessert connoisseurs, with offerings that range from decadent (champagne and chocolate cheesecake) to delicious (guava and queso puff pastries, holla!) to downright caffeinated (cafe cubano, anyone?)
That’s why, when we wanted to learn how to make the perfect holiday cookie, we chose Azucar owner, Vivian Hernandez-Jackson to teach us!
Azucar has been making this sugar cookie since the day that they opened and it’s one of their most popular. During regular ol’ “NOT holiday” times, you can purchase this treat in the shape of a Labrador, The Manolo, named after Vivian’s dog (She loves Scarface.)
Not only is this cookie delicious, but the dough is great for people who don’t feel comfortable rolling and it holds its shape, so that the cookies you bake actually look like the shapes you cut them into, and not like big blobs.
1 1/3 stick of cold unsalted butter
1/2 cup of sugar
1 tsp vanilla
2 cups of flour
1 tsp baking powder
1 tsp kosher salt
2 cups powdered sugar
1 egg white
2 TB Karo
food coloring (dye)– optional
sprinkles — optional
hand or standing mixer (this would be very difficult to do by hand)
4. Add egg and vanilla and mix for about 1 minute, until both are combined. Scrape down bowl with rubber spatula.
5. Dump all dry ingredients in the bowl– flour, baking powder and kosher salt. Set mixer on lowest speed, so that flower doesn’t get everywhere. Give the mixture a couple of turns unti it is all combined and is a smooth, single colored dough.
6. Roll dough out and cut shapes. We did Snowflakes and Trees.
7. Bake cookies at 325 degrees for 10-12 minutes.
Now, go forth and amaze your holiday guests with your magic kitchen skills!