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Sailboat Cookie Cutter

Dimensions:.

Large: 3.75″ tall / 3.6″ wide

Regular: 3.25″ tall / 3.2″ wide

Small: 2.75″ tall / 2.7″ wide

Mini: 1.75″ tall / 1.7″ wide

Description

This Sailboat Cookie Cutter was designed to be stout and curvy. The flag on top is reinforced by the sail below for durability. The sailboat cookie shown in the example images is a size REGULAR.

Decorating Template:

How to Make Nautical Whale Cookies

Cookie Cutter Product Information:

Cookie cutters have a contoured handle for comfort and a sharp, durable cutting blade for clean dough cutouts. Each cookie cutter is of the outer silhouette of the design only. There is no inner line work imprint. The cookie design template link above can be used as a reference to decorate your cookie when you purchase the cookie cutter.

Material and Care of Cookie Cutters:

This cookie cutter is 3D-printed with food safe PLA. Because of the nature of PLA, this cookie cutter requires HAND WASH ONLY in lukewarm soapy water.

AVOID EXPOSURE TO HEAT. Do not soak in hot water, do not place cutters in the dishwasher, do not leave in a hot car, and do not use them to cut hot cookie dough fresh from the oven. Avoid any contact with heat or your cookie cutter will warp.

Cookie Cutter Dimensions:

The total cutting height of the cookie cutter (handle and cutting blade) is 1-inch deep. The cutting blade of each cookie cutter is ¾ inches deep. Cookie cutters can cut dough thicknesses up to a ½ inch thick.

Cookie Cutter Cutting Tips:

When cutting out shapes with the cookie cutter, press down until the blade hits the counter surface, then wiggle your cutter in place for best results and the cleanest cuts.

Chill cookie dough in the fridge before cutting. I find that cutting cookie dough while it is cold works best.

COOKIE CUTTER ORIGINAL DESIGN: ©Semi Sweet Designs

Proudly Made in the USA

Customer Reviews

Super cute cookie cutter! Love your products

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Sailboat Cookie Cutter

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• Size: 3 3/4"
• Made in the USA
• Certified Safe for Lead and Cadmium. US made tin-plated Steel.
• Hand wash, not dishwasher safe.
• Great for cut cookies, soft fruits, sandwiches and crafts.
• Wash your cookie cutters and baking sheet(s) immediately after baking.
• AFTER turning off your oven, place the cookie cutter(s) on the washed cookie sheet and place in the cooling oven. Let the remaining warmth of the oven dry your cookie sheet(s) and cutter(s). This tip can also apply to other kitchen items made of tin plated steel, including decorating tips and spring form pans.

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Sailboat Cookie Cutter Set

Use our sailboat cookie cutter set with seagull cookie cutter to make sugar cookies for nautical parties, celebrations and more! To decorate your cookies check out our large selection of sprinkles, frosting tips and food coloring! Be sure to check out our large selection of single cookie cutters , cookie cutter sets , mini cookie cutter sets and seasonal cookie cutters !

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Sailboat Boat Cookie Cutter

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Boat or Sailboat Shape Cookie Cutter

Introducing the sweetest addition to your baking arsenal: Cookie cutters from The Cookie Cutter Store! Crafted with love from food-safe PLA plastic, this delightful tool is here to turn your cookie dreams into reality. MATERIAL:  All cookie cutters are made with food-safe PLA on our 3D printers. CLEANING:  NOT DISHWASHER SAFE. Please hand wash these cutters with warm soapy water. Avoid hot water or prolonged soaking to prevent damage. SIZES:  Sizes are determined by the longest side of the cookie cutter: height (top to bottom) or length (left to right). Further clarification is provided in the images. COLOR:  Cutters are made in shades of white. In case of low stock, cutters might be made in different colors. SHIPPING:  All cutters are shipped via First Class USPS Mail. Larger orders may be shipped Priority USPS Mail. PREPARATION & USAGE:  We recommend coating your cookie cutter with flour; this prevents the dough from sticking during use. Additionally, using very cold dough while stamping/cutting shapes helps the cookie maintain its shape during baking. If you have any questions or would like to request a custom design, feel free to send a message in the contact form. The Cookie Cutter Store is always here to help, and we look forward to assisting you with your cookie cutter needs.

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EASY RECIPES AND COOKING TIPS

Nautical Sailboat Cookies: Step-by-Step

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Ahoy, sailor! These sailboat cookies are perfect for any nautical themed party or your favorite boat lover. Made with royal icing and cut-out sugar cookies, they are fun to make with kids and delicious no matter how you decorate them.

Set sail with your latest decorated cookies, these amazing sailboat cookies that are simple enough for beginning bakers and really fun for anyone wanting to add an extra bit of excitement to a sailing themed event or party.

The bases are made with sugar cookie dough, and you can take them out of the oven just as they’re turning golden, which makes them incredibly soft and chewy – not hard as a rock.

Hard cookies are the worst. Fact.

This guide to sailboat cookies will teach you how to make sailboat cookies, how to decorate sailboat cookies, and how to prepare for a sailboat themed party.

What You’ll Need

You can make the sailboat cookie with any cut-out sugar cookie recipe of your choice, but I prefer to use this sugar cookie recipe.

The emphasis has to be on the “cut-out” version, which means that it’s made for you to be able to cut shapes from the dough that hold their edges.

You don’t want the edges spreading during baking, because you’ll end up with a blobby mess of sailboats rather than actual sailboat cookies.

You can find the ingredients for that dough on its recipe page, and you should also check out the royal icing recipe page for more information on the ingredients you need to make royal icing.

As far as tools go, you’ll want:

• sailboat cookie cutter , or you can make your own with a piece of paper and cut around it with a knife
• baking tray for the cookies
• silicone baking mat – this one is awesome
• piping bags – I use this brand for best results
• gel food coloring – this brand is great – always use gel over liquid for icing

How to Make the Dough

Follow the cut-out sugar cookie dough recipe step-by-step to make sure that you chill the dough at the right times and put the ingredients together in the right order.

When you’re baking, it’s important to stick to the recipe rather than going off grid, particularly if you are new to baking, as there are certain ways the ingredients need to be combined in order to end up with the final result you want.

The butters and sugars are always creamed together first, and then you add in the other ingredients in steps afterwards.

I’ve tried to add them all together at once just as an experiment, and uh – never again!

When you bake the sailboat cookies, make sure to go straight from the fridge to a cool baking tray and into the oven.

If you leave the dough out at room temperature for too long before putting them in, the cookies can spread.

Another threat to spreading is putting them on a warm baking tray as the butter then melts faster than the cookie can set.

Making Royal Icing

If you’re afraid of royal icing because you’ve never used it before, don’t be!

Unlike icings like buttercream or glaze which most bakers have used before, royal icing can be associated with being a bit more difficult.

Royal icing goes on “wet” and dries hard, unlike some icings which never harden up.

This stiffening up is what creates the ability to make stunning designs that you can transport easily.

Follow the royal icing recipe , which only has 4 ingredients: meringue powder, water, vanilla extract, and powdered sugar.

It really is super easy to make with a handheld mixer, and you’ll find plenty of royal icing tips and tricks in the recipe.

Step-by-Step Decoration Instructions

Let’s get to decorating!

Start with a blank cookie, and using an edible marker , draw a line from the top down to the base of the cookie.

I like to use a marker to draw out where the sails will go, as you want to leave a space between them and this line, which is now your mast, but you don’t have to.

Outline the bottom in blue, and then immediately fill it in with blue icing.

You can then immediately outline the two sails in white, and flood those in with white – no waiting needed, as the icing isn’t touching.

Wait about 30 minutes, and then use a triangle of red icing at the top to finish off the main layer of icing.

Finally, after about 2 to 3 hours, you can add some blue stitching around one of the sails for a bit more depth.

You can write a name at the bottom of the boat or carry on decorating to fit your theme.

Tips and FAQs

How do i store sailboat cookies.

Because these cookies are made with meringue powder and not egg whites, they’re perfectly fine to store at room temperature in an airtight container for about 3 weeks.

This is amazing if you’re making them for a party so you can plan in advance and make them ahead of time.

Can I freeze these cookies?

I always recommend either freezing the actual sugar cookie dough before baking or freezing the bases once made.

You can freeze cookies with royal icing, technically, but it doesn’t always work out based on the temperature they thaw at, and you run the risk of damaging them in the freezer.

How long will they last?

These sailboat cookies will be at the best for a week after making them, but as long as you keep them airtight and sealed, they can last a good 3 to 4 weeks and retain enough of their quality.

Can I substitute ingredients?

Don’t substitute ingredients in baking unless you’re happy to experiment.

If you need substitutions because of a dietary need, find a recipe that is suited to that diet and then follow my decorating instructions.

Related Recipes and Party Decorating Ideas

Nautical themed parties are so cute.

These cookies will be a huge hit, but you should also consider other dessert options.

I also love these nautical party themed ideas for decorations and more.

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Garden Seeds and Honey Bees

Dinner parties, projects and cooking.

Sailboat Nautical Cookies

Also see Sailboat Dinner Party

Sugar Cookie Recipe

* Ingredients :

* *1/2 cup Butter

*1 cup Sugar

*1 teaspoon Vanilla

*1/2 cup Heavy Cream or Whipping Cream, Sour Cream or Cream Cheese (I’ve used each one of these variation each gives the cookie a slightly different taste and they’re all yummy!) Note: If you use cream cheese use only 3 cups of flour

*3 and 1/4 cup All-purpose Flour

*1 teaspoon Soda

*1/2 teaspoon Salt

* In a stand mixer on medium-low speed cream together the butter and sugar. Then add the vanilla, egg and cream of your choice and mix just until combined.

* Using Sifter, sift together in a bowl the flour soda and salt and slowly add to the creamed mixture, mixing on low just until barely combined. Dough should be slightly sticky. Do Not Over Mix!

* Then divide the dough into 3 dough balls, flatten dough balls making disk shapes. Now wrap each disk in plastic wrap and refrigerate for about 30 minutes or more.

* Remove 1 dough disk at a time from the refrigerator and rollout disk on a floured surface with rolling-pin or use 2 pieces of plastic wrap, placing the dough disk in the center of 1 of the pieces of plastic wrap and the second piece on top of the dough disk, use rolling-pin and roll out the cookie dough about 1/2 inch thick.

* Use a cookie cutter of your choice and cut out shapes in the rolled out dough. Repeat for each dough disk. Then add to the next dough disk the scraps from the first disk or (discard scraps of dough), continue this technic until all the dough is used. Place cookies on a Silpat covered half baking sheet, 12 cookies per sheet.  For best results refrigerate the cut cookies on baking sheet before baking 5-10 minutes.

* Bake the cookies in a pre-heated 425* F. oven for 8-12 minutes or barely starting to turn golden on the bottom; baking time depends on the size of cookie cutter used. Do Not Over Bake! If you do over bake they will become to hard. Cool on baking sheet.

Recipe from Tested Recipes Cookbook, Central Milling Company third edition, now out of print an old family cookbook

Glac’e Icing

Ingredients:

*1 pound of Powdered Sugar (3 and 3/4 cup) * 6 tablespoons Whole Milk or (I used 5 tablespoons whipping cream 1 tablespoon water it worked extremely well) you can use other milk but you will have to use more powdered sugar

Instructions:

Whisk together in a stand mixer on medium speed, the milk and powdered sugar until smooth no lumps. Now stir in the light corn syrup and extract.

*6 tablespoon Light Corn Syrup (1/4 cup and 2 tablespoons) *1 teaspoon Vanilla extract, use clear Vanilla extract if you need a white frosting and if you want an Almond Flavor use an Almond extract and use it in the cookie dough too.

Use this recipe for glazing cookies and the piping of the outside of cookies. Piping helps contain the frosting while pipe filling in the center of the cookie.

Use a pastry bag for each color of frosting you want to use, small round tip for piping around the edge and then I used a plastic bottle with a tip lid to fill in the center of the cookies which had a larger opening.

Special Supplies:

**Nautical Cookie Cutters, see similar on

Amazon Nautical Cookie Cutters – Sailboat – Fish Cookie Cutters

**Pastry Bags with Small tips or Silicone Piping Bottle

*White, Dots or Sugar Pearls for Eyes on Fish, Sails, Lighthouse

*Copper, Lighthouse Light, Sailboat Flag

*Blue, Border on Lighthouse, Shells and Fish,

*Light Blue, Sailboat, Hull and Mast, Lines on Shells

*Small and Large Candy Balls/Sprinkles/Sugar Pearls found on Walmart or Amazon

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• Pati's Mexican Table

pumpkin seeds cookies

Santa Clara Cookies

You know what happens when you eat a Santa Clara Cookie?

When you first bite into it, you go through a soft layer with grainy texture that tastes like a moist version of marzipan. But as your teeth sink in they hit the hard crust of a buttery cookie that breaks into the crunchiest of chunks in your mouth. It makes for such tasty contrast that you have to take more bites to understand their beauty. Since one cookie doesn’t explain it, you will reach for another one…

There you go! Another sweet concoction from the nuns of the Santa Clara convent in Puebla whose recipe has been passed down for over a dozen generations. Together with the nuns from Santa Rosa Convent (where Mole Poblano is believed to have been invented) and Santa Monica Convent (where many say Chiles en Nogada come from) they are much to blame for the baroque foods, which mixed European and Mexican ingredients with much passion and devotion, that shaped the cuisine of this city – and has made it an epicenter of gastronomy in Mexico.

Yet it was the nuns from Santa Clara who were most famous for their sweets. You can read what the plaque says outside of the standing convent which shut its doors long ago but left behind a strong legacy and a trail of sweets.

You can eat most of these sweets in the two block-stretch that makes La Calle de los Dulces “The Sweets Street” where the convent stands. There are sweets shops lined one after another selling truckloads of them.

We went down there this spring to film the Puebla Episode for Season Two . I stood on the street in awe and a bit confused (and hurried by the production company too) not knowing which store to choose from and wanting to sample every kind of sweet from them all.

The cookies are sold individually wrapped so the base won’t crack and the thick nutty glaze won’t spread. They come in three sizes: gigantic, normal and small. And yes, I ate the cookies that are missing from this beautiful Talavera platter below, while standing right in the middle of the street, telling the producer that I really needed to eat a few before being able to talk about them in front of the camera.

If you saw the episode, you saw me eating them!

So unique are these cookies, that there are special Santa Clara cookie molds to make them in that exact shape in one swift press. There is also a laborious technique for making the glaze. However, I have tested versions galore in my kitchen and I have a genuine and true short cut that makes any round cookie mold work and an easy way to get the same glaze.

Let’s begin with the glaze.

Traditionally, it is made with Pumpkin Seeds (some companies have gotten away with making the glaze with confectioners sugar, but connoisseurs know not to be tricked!). The thing is, since the Colonial era, the Spanish nuns were keen on making the sweets they knew from back home but with Mexican ingredients. So the pumpkin seeds took their turn in marzipan instead of almonds, hence the Dulce de Pepita. It was a success. The next step was to use this sweet to coat a cookie.

Yet, the laborious part of making the glaze is that pumpkin seeds once hulled are green. Be it for their spiritual beliefs, obsession with purity, or wanting to use same technique as blanching and peeling the almonds for marzipan, the nuns found a way to remove the super thin skins that are completely stuck to the seeds until the seeds reach a shinny ivory white.

To begin with, hulling the seeds out of the outer thick shell is time consuming, we are lucky they are sold already hulled. This thing of removing the thin green skin just complicates it much further…

To make the glaze like the nuns, you have to soak the seeds overnight either with slaked lime, ashes or baking powder. Then you have to rub them with your hands to peel away the thin skin. But since that won’t remove the skin all the way, you have to rinse and rub them between clean kitchen towels, many times, until they are completely ivory white.

I am one to have patience in the kitchen, but I don’t think I have the patience of Santa Clara nuns…

I don’t know if the nuns knew then just how healthy and nutritious the pumpkin seed skin is. But if you leave it on, you have a glaze that is just as fabulous but with a light green color. Of course you can test your patience and try the technique for making them ivory white, but if you insist on making a white glaze and don’t want to spend the hours rubbing the seeds, you can substitute the green pumpkin seeds for white slivered almonds!

Whichever nut or seed you decide to use, peeled or not, you need to grind them in a food processor or blender. That is easy enough if you don’t have to peel them… The rest also goes easy as pie.

Make a syrup by mixing water and sugar in a medium sauce pan.

Once the sugar dissolves, let it thicken to a light syrup, about 10 minutes. See below, just until the syrup drops begin taking their time letting go of the wooden spoon.

Add the ground seeds or nuts and mix with the syrup and cook for about 3 to 4 minutes. Lastly, add a splash of milk. It makes the glaze be shinny and beautiful, almost like a mirror where you can reflect your soul in: just like the nuns liked it!

Then you make the cookies.

If you go to Puebla and find a special Santa Clara Cookie mold that’s great! If you don’t, fear not. Spread the dough and grab a round cookie cutter.

I like a 3″ round.

Cut the circles.

Then use the cookie cutter next size down… Press inside each circle, but don’t go all the way down. That will give you a border to decorate but also a boundary for the glaze to be contained.

Decorate around the border with a fork.

Bake the cookies.

Let them cool completely and add the thick glaze on top. Wait until both the cookies and the glaze have cooled down or the glaze will run all over the cookies. You can make both things ahead of time…

Which cookie tastes better, the one made with thoroughly peeled pumpkin seeds or the one with the un-peeled pumpkin seeds? Both! They are just as good. And the one made with almonds, too.

Which one looks prettier?

As it is well said: Beauty is in the eyes of the beholder. You choose. In any case, don’t wait to get to Puebla, until you do, give these a try.

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Recipe Yield

Cooking time, rate this recipe, ingredients, for the dough:.

• 1 4-ounce stick unsalted butter at room temperature, sliced
• 1 cup confectioners' sugar
• 1/4 teaspoon baking powder
• 3 cups flour plus more for rolling out the dough
• 3 egg yolks
• 1/2 cup lukewarm water

For the glaze:

• 2 cups sugar
• 1/2 cup water
• 3 cups hulled and unsalted pumpkin seeds may substitute with blanched and slivered almonds
• 1/2 cup milk

To blanch the pumpkin seeds:

• 1/2 teaspoon baking powder or baking soda

To prepare the dough:

• In the bowl of a mixer, beat the butter over medium speed until creamy. Reduce speed to lowest setting and gently add the confectioners' sugar and baking powder. Continue mixing until everything is incorporated. Add the flour, one cup at a time, and then the egg yolks one at a time; continue beating for a minute. Pour in the water and continue mixing until the dough is smooth and can form a ball (it will take less than a minute). Wrap the dough in plastic wrap and place it in the refrigerator. Let it cool until it hardens enough to be manageable, at least 1/2 hour (the dough can be kept in the refrigerator for up to a couple days).
• When ready to bake, preheat the oven to 375 degrees and cover a baking sheet with parchment paper. Place half of the dough on a piece of lightly floured parchment paper, sprinkle some flour over it and then place another piece of parchment paper on top. Use a rolling pin to gently roll out the dough, spreading it evenly about 1/4" thick. Remove the top piece of parchment paper and cut out circles with a round, 3" cookie cutter. With a smaller cookie cutter, make a circular indention in the middle of each cookie, without cutting all the way through the dough (there should be about a 1/4" space between the indentation and the edge). Press the edges of each cookie with a fork as if marking the edges of a pie. Repeat the process with the remaining dough and roll it out again making as many cookies as possible.
• Space the cookies at least 1/4" apart on a cookie sheet and bake for about 10 minutes, until they are fully cooked and the bottoms are lightly browned. Remove from the oven and let cool; repeat with the remaining cookies.

To prepare the glaze:

• Like the nuns - Bring water to a boil in a small saucepan, add pumpkin seeds, simmer about 5 minutes and turn off the heat. Let it cool, stir in baking soda or powder and let it sit over night. With your hands, rub the pumpkin seeds between your fingers and thumbs to try to release their skins. The skins will float in the water. Carefully pour out the water, cover again with clean water and drain again. With a slotted spatula, place the pumpkin seeds on a clean kitchen towel, rubbing them so the remaining skins come entirely off. Place the seeds in a bowl, cover them with water, rinse and place them on a towel to dry.
• Like me - You can skip this part and use normal hulled pumpkin seeds or blanched almonds.
• In a medium saucepan, place the sugar and 1/2 cup of water over medium low heat. Cook, keeping a close eye on it, until the sugar has completely melted into the water and appears to be a happily bubbling syrup (which should take anywhere from 8 to 10 minutes). Add the ground pumpkin seeds or almonds and stir well, creating a thick paste. Let the mixture cook for another 3 to 4 minutes --it will thicken and become even more pasty. Turn off the heat, pour the milk and stir well. It should be thick yet shiny and liquid. Remove the mixture from the heat and let it cool slightly. Use it to top the cookies but before it hardens. If it does harden, just heat the mixture over low heat with a tablespoon of water until it becomes runny again.
• Once the cookies are no longer warm to the touch, add the cooled candied pumpkin seed or almond glaze on top with a spoon. 1 to 1 1/2 teaspoons of glaze is more than enough, it spreads as it settles.

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28 comments in Santa Clara Cookies

I just bought these cookies in Puebla. Do you think I can freeze them?

Pati Jinich

I think you can, aren’t they yummy?

Hilda Theriot

Do your cookbooks contain these recipes?

Love watching your show. Thanks for sharing your culture which is rich and beautiful.

Hi Hilda, no all the recipes are in the Cookbooks but most are. You can go to Amazon and check the table of contents of both Pati’s Mexican Table and Mexican Today 😉

The recipe goes from the soaking, rinsing, drying of the pepitas to adding them ground to the icing. There’s no mention of at what stage they were ground.

Thanks Mary, the grinding is the last step after drying the pepitas; you can do it in a blender or using a food processor. Enjoy!

Hola! Que delicia. Usas 3 tazas de pepita molida o son 3 tazas de pepita antes de moler? Gracias!

Usa 3 tazas de pepita antes de moler, Maite.

I saw this episode on the TV yesterday, and I’m definitely making these cookies. My only question is this: In the ingredients list, you have “hulled and unsalted pumpkin seeds.” And in the preparation you give instructions for removing the skins, or, alternately, “You can skip this part and use normal hulled pumpkin seeds.” Just to be clear, hulled pumpkin seeds, as indicated in the ingredients, are ready to use for this recipe. Right?

Actually, you can buy the hulled and unsalted pumpkin seeds (tough hull or shell removed) but there is still a very thin green skin on them, like almonds. It does not need to be removed, but then the cookie glaze will be green in color.

Studied abroad in Puebla last summer and developed a slight addiction to these while I was there. I’ve been wanting to make them and I was lucky enough to find your recipe. It’s the only one I could find in English and I’m so grateful because I still struggle with my Spanish since I’m never around people who speak it. I can’t wait to try this so I can show my family some of the amazing treats I had in Mexico! Thank you!

Hi Jade, I hope everyone enjoys them!

As you, I am from Mexico City and lived for more than 20 years in Kansas. Mexican cosine was the way I kept close to my country. I love your show and although I am quite of older than you, I have learned many recipes that I did know know. Thanks a lot!!!

Hi Lety, Thank you so much for trying my recipes! Mexican cuisine is how I stay close, too.

I saw you make these on the Create channel, and I am so excited to try them, I’m sure they will be HEAVENLY!!! Thanks!!!

Indeed, they are!

Hola Pati! Podria hacer las galletas con mermelada?

Claro Joanna!

I am a College Student (Spanish Major) and absolutely love your show for both the cultural/language aspect and the great food! I just saw your episode on the Santa Clara cookies on PBS today and am getting ready to make them (although I will have to use a different topping since I do not have pumpkin seeds or almonds readily available- I might try the Cajeta since I love Dulce de Leche so much). I am very excited to introduce some of your recipies to the other students at my school for our Dia de Los Muertos Fiesta in the fall. I wonder if you have any episodes or foods that are traditional for the holiday? Muchas gracias para sus recetas y comida deliciosa!

Hola Katie, Thank you so much for taking the time to write me! I’m very happy you found my show!! One of the most iconic treats for Día de los Muertos is Pan de Muerto, and I have a post about it with a recipe on my blog: http://patijinich.com/pati_2020/2012/10/pan_de_muerto/ . All my very best to you.

thanks for this recipe, i love mexican food

Need to try this one 🙂

Greeting from Morocco

Hi Morocco!

I made this recipe with pistachios since my family likes them and we happened to have a lot. I shelled them (my thumbs are sore) and soaked and rubbed the skins off. The dough kept springing back and I don’t know if they were as thin as the original cookies. However, they turned out lovely and delicious. Can’t wait to try them with almonds and pumpkin seeds.

oooooh, with pistachios sounds like such a delicacy!

Saw you on the Chew. You were delightful. I’m going to try these cookies but, substitute pecans because I am in Louisiana and have pecan trees.

Oh, thank you so much, Steve. Let me know how the cookies are with your fresh pecans!! This sounds so interesting!

Oh Gosh I must try this recipe…….can I use Cajeta (the thick one from the can)……on Nutella to top them with? I’m drooling just thinking about it lol

Sure, you can try cajeta or nutella!! Let me know how it turns out!

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