This Cookie Recipe Will Become a Staple for Summer Events

By Rayna Rossitto
Eggland's Best
Eggland's Best

When thinking of summer desserts, your mind probably goes to ice cream, popsicles, and pies. But a delicate, tender cookie can actually be the perfect complement to a beautiful, sunny day. Take Dedos de Vovia for example: a traditional sweet treat widely loved in Mexico. "These cookies are commonly enjoyed at weddings and celebrations, serving as a symbol of new beginnings and joy," cookbook author, chef, and TV host Pati Jinich says.

The name, which translates to "bride's fingers" in Spanish, comes from the shape of the cookie, where the dough is rolled and cut to look like a finger. Though the cookie made its way to Mexico by way of Spain, today it's a crowd-pleasing summer dessert eaten in countries and cultures around the world.

For this variation, Jinich adds confectioners' sugar to both the dough and the coating, making these cookies even more delicate than a traditional wedding cookie. "It just melts in your mouth with each bite," she says. "I make mine even more delicious with a touch of vanilla for sweetness."

If you don't have a stand mixer with a paddle attachment, don't worry: You can still make these cookies. Jinich recommends using a hand mixer or a standard mixing bowl with a wooden spoon instead. "It is important to let the dough rest and chill in the refrigerator so that [the cookies] can be easily shaped and successfully baked," Jinich says.

To give the dough a rich, creamy flavor, Jinich uses Eggland's Best egg yolks. "Eggland's Best eggs are always my go-to because the quality, flavor, texture, and nutrition they bring to every dish is a game-changer," she says. They also provide more nutrients compared to ordinary eggs, including six times more Vitamin D, 10 times more Vitamin E, and 25 percent less saturated fat. "They remain a staple in my recipes because I know they bring a little extra joy, more nutrition, and a lot of flavor to the table," she says.

Despite the name, these cookies are an any-occasion summer treat; bring them to a picnic in the park with friends, a bachelorette or bridal party, or eat a few alongside your morning coffee or afternoon tea. "There are so many fun occasions where dedos de novia can be eaten," Jinich says. "[Their] enjoyment doesn't have to be limited to weddings." Although Dedos de Novia are best the day they're baked, they'll keep for a week stored in an airtight container.

Eggland's Best

Dedos de Novia (Bride's Fingers)

By Pati Jinich

Ingredients:

  • 2 yolks from Eggland's Best eggs, large
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup vegetable shortening
  • 1 cup confectioners' sugar, plus more for coating the cookies
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt

Directions:

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, vegetable shortening, and sugar on medium-low speed until soft and creamy, about 1-2 minutes. Add Eggland's Best egg yolks and vanilla extract and mix until combined.
  2. Reduce the speed to low, add in the flour, baking powder, and salt, and mix until incorporated.
  3. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or up to 2 days.
  4. When you're ready to bake, position the racks in the upper and lower thirds of the oven and preheat to 350 degrees.
  5. Unwrap the dough, divide it in half, and return the other half to the refrigerator. Place one piece of dough between two lightly floured sheets of parchment paper or silicone baking mats.
  6. With a rolling pin, roll dough to about 1/2-inch thick. The cookies will bake better if the dough is slightly more than 1/2-inch thick, rather than thinner.
  7. Remove the top piece of parchment paper and, using a sharp knife or a bench scraper, cut the dough into rectangles about 1/2-inch wide by 2 inches long. Then, with a small spatula or the back of a fork or spoon, make two shallow lines going down the length of the cookie. Repeat with the second piece of refrigerated dough.
  8. Slide the cookies on parchment paper onto a baking sheet spaced 1 inch apart and bake until lightly golden, 13-14 minutes.
  9. Let cool on the baking sheet. After a few minutes, transfer to a bowl filled with confectioners' sugar and gently dip the cookies into the sugar to coat well. Transfer to a platter or store in an airtight container.

Yield: about 70 cookies