A variation from our "one cake, two ways" recipe series, this "one cookie, two ways" idea is similar to what I did at Valentines, using the marble fondant, but I added some pretty decorations using candy melts I molded into flowers. Jump below for the recipe.
Flower Candy Melts
(Make the flower candies ahead of time)
silicone candy flower molds
1 package of pink Wilton Candy Melts
1 package of white Wilton Candy Melts
A set of Wilton Candy food colouring (note: regular food colouring won't work)
Melt around 10 melts in the microwave for 30 seconds. Stir, and microwave in 10 second intervals until well melted.
To make different colours. We made a few variations. To make a peach colour, we added a bit of orange food colouring (1 drop) to about 10 pink candy melts. We made two different shades of yellow, for the pale yellow add yellow food colouring (1 drop) to 10 white melts. For the darker, we added about 3 drops to the white melts.
Pour into the flower molds and let sit until cooled (approximately 5 minutes if you put them in the fridge). Pop out and make more!
Butter's Shaped Sugar Cookies
(from Butter Baked Goods, published by Random House)
makes about 24 cookies, using a 3 1/2-inch cutter
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups butter, room temperature
3/4 cup icing sugar
1/2 cup granulated sugar
2 tablespoons pure vanilla
1. Preheat oven to 350F. Line cookie sheets with parchment paper and set aside.
2. Onto a large piece of parchment paper, sift together the flour and baking powder. Set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugars on medium to high speed until light and fluffy. Scrape down the sides of the bowl. Add the vanilla and mix to combine. Scrape down the sides of the bowl again.
4. Turn the mixer to low and add the dry ingredients and mix until fully combined.
5. Shape the dough into a large disk, about 1 inch thick, and wrap in plastic wrap. Chill in the refrigerator for at least an hour.
6. Divide the disk in two, and place half the dough on a lightly floured work surface. Use a rolling pin to roll out the dough to about 1/4 inch thick.
7. Use the cookie cutter of your choice to cut out about 12 cookies. Carefully transfer to the prepared cookie sheets and place about 1/2 inch apart. You may have to combine the dough scraps and re-roll the dough to cut out enough cookies. Avoid doing this too many times, as the cookies will become tough with over-handling.
8. Use a rolling pin to roll out the second disk of dough to about 1/4 inch think and repeat step 7.
9. Bake in the preheated oven for 15 minutes or until the cookies are lightly browned around the edges.
10. Remove from the oven and allow cookies to cool for about 10 minutes on the sheets, then transfer to wire racks to cool completely.
For the Fondant + Decorations
1 Package of white fondant
1 cookie cutter
1 drop of pink food colouring
1 drop of blue food colouring
1 small paintbrush
1 small bowl of water
Gold star sprinkles
Click below for instructions.
1. Break the fondant icing into two pieces. Place each in a bowl and punch down a bit. Add 1 drop of food colouring in each piece and fold the fondant in and over. Then twist so it looks like a twisted stick almost.
2. Flour (using icing sugar) a pastry board and rolling pin.
2. Place the fondant onto the board and start to roll out the fondant, folding over a few times to create a marbled effect. Roll out to appoximately to 1/8" thick. (Be careful not to mix too much, otherwise the marbling will become one colour).
3. Using the same cookie cutter and size as you used for the cookies, cut out the fondant icing.
4. Using a paintbrush, dip it in water and paint the back of the cut fondant heart and then place onto the cookie so that it will stick.
5. Dampen the top of the fondant with the paintbrush (not too much) just enough to get the sprinkles to stick to the top. Sprinkle with a few gold sprinkles.
6. Top with the flower candy melts (using a bit of water to keep them sticking to the fondant)