| In case you haven't heard, we're celebrating the colorful, playful world of pan dulce for the next several weeks. This rich category of Mexican sweet breads and pastries is vast, spanning cookies, rolls, and much more. First there's Conchas, perhaps one of the most beloved pan dulce around. Join guest editor Fany Gerson as she takes our concha recipe for a spin in the King Arthur studio. Or, use those concha cookie tops as a colorful canvas for your creativity — Funfetti and Hello Kitty designs included. And if your favorite part of conchas are the crisp cookie tops (I can't be the only one), then the extra-thick topping of sunny Chilindrinas won't disappoint. The additional sprinkling of sparkling sugar is an added bonus. If you're sheepish about dough lamination but still want pastries with a lofty honeycomb crumb, Bigotes de Azúcar (Sugared Mustaches) are the perfect solution. There's no lamination involved since the dough is more akin to a rough puff, and they're covered in a dreamy coating of butter and sugar. Bread flour and yeast aside, you can't talk about pan dulce without mentioning Puerquitos. These adorable, pig-shaped cookies are worth stocking your pantry with piloncillo — their deep, caramelly flavor just can't be achieved with brown sugar. They're soft, chewy, and slightly spiced with cinnamon. If cakey cookies are more your speed, Besos (also known as Yoyos) are a must. They feature two soft cookies sandwiching a layer of strawberry jam — the whole thing is then coated in sweetened butter and shredded coconut. Yes, it gets messy, but when has anyone ever complained about a little extra butter and sugar on their fingers? And if you want to learn more about making besos, join us for a free demo in Spanish on October 12. Sign up here! Keep the pan dulce party going, | 
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