I liked these stacked cookies more in theory than execution, but maybe once I perfect the poured sugar icing thing, I'll lose those choppy edges. My thoughts were that these would be good to either serve stacked on a platter at a party or stacked and tied and given as a gift.
Once I figure out how to coat the cookie without those unappealing edges (and without having to dip the whole thing), I'll revise this, but in the meantime....
how to make stacked flower cookies
you will need:*
dough
2 1/2 inch square cutter
poured sugar icing
white frosting color
food coloring pens
*I used a square fondant cutter found in the craft store. For coloring, I use Americolor soft gel paste, Bright White, and for the pens, I use Americolor Gourmet Writers. Find tips on finding supplies HERE.
step one: bake your cookies
Cut out squares and bake cookies according to the recipe.
step two: coat the cookies
Prepare poured sugar icing, tint with a some White coloring, and coat cookies with the method shown HERE. Let dry well, overnight preferred.
step three: decorate the cookies
Use your pens to decorate the cookies. I stacked the cookies first, drew the design on the side, then unstacked and drew designs on the tops of the cookies that extended from the designs drawn on the sides. Let drawings dry before re-stacking.
What a very cute idea!
ReplyDeleteThose are so adorable, what a clever idea!!
ReplyDeletelove it! cccriscake.com
ReplyDeleteAdorable, and they look so tasty! These would be perfect for a little girls birthday party :)
ReplyDeleteLOVES!!!
ReplyDeleteThese are adorable!! Even with the "choppy edges", they still made me gasp because they're so cute!! I wanna try it!
ReplyDeletepreciosas!!
ReplyDeleteHave you tried pouring them over the cooling rack, then quickly moving them to parchment to dry? That might help avoid the choppy edge syndrome......
ReplyDeleteThe only thing I can think of to get rid of the edges it to set the cookies on something that is narrower than they are, so that the edges aren't touching anything. The only thing I could think of would be an egg crate tuned over.
ReplyDeleteOr you could make something with small paper cups.
It all seems like a TON of work though!
Such a cute idea. My first thought on how to get rid of the choppy edges was to put a bunch of toothpicks into some styrofoam and place the cookies on those before pouring. You could cover the styrofoam with plastic wrap first too so you can reuse it.
ReplyDeleteWhat a great idea! They look so sweet =)
ReplyDeleteThose are soooo sweet! I love them! I especially like how the sides are a design AND the top of EACH cookie ties in! How brilliant you are!
ReplyDeletethanks all! great ideas. I moved them around a bit after pouring, but I think I need to do something more drastic to get them off the rack. (And maybe make the icing a tiny bit thinner so it doesn't clump at the bottom)
ReplyDeletesoo cute and such a brilliant idea! you're very creative!
ReplyDeleteGenius!
ReplyDeleteWhat a gorgeous idea!
ReplyDeleteMy first thought when you pointed out the choppy edges was to pipe tiny pearls with royal icing so that you cover the edges. Stack the cookies, draw your design, then pipe on the pearls. You can match the royal icing to the color of the poured icing, or you can use an accent color. Have fun!
ReplyDeleteVery cute!
ReplyDeleteUm....awesome much?? Very, very cute and such a creative idea. I think they are fab!! Don't be so hard on yourself.
ReplyDeleteThese are unbelievably dear! I am new to your blog. I found you by chance and had planned only to say hello and move on. I, instead, began to page through your earlier posts and stayed far longer than I planned. I really like your blog and will be back as often as I can. I hope you are having a great day. Blessings...Mary
ReplyDeletesimply adorable.
ReplyDeleteI love the poured icing and definitely want to try it. I was wondering if you have used candy melts to coat cookies and if so, how it worked and how would you compare that method to the poured icing method? Thanks so much.
ReplyDeleteI have used candy melts, too (maybe I'll do an upcoming post on that, hmmm...) and I've had both successes and less than successes. I find chocolate or melts can be tricky because you have to melt exactly to the right consistency and have a short time to work with them before they start to harden and get choppy. Much less user friendly. BUT, they cover more thickly, I think, less of the sweet below showing through.
ReplyDeleteGreat idea! You should sit them on top of something that is smaller than the cookie when pouring the icing. Like on top of a cookie cutter smaller than the actual cookie, etc. I use that technique when I did a poured ganache covered cake and put the cake board on top of a can of soup.
ReplyDeleteOK, definitely going to try the on-top-of-smaller thing next time, Emily. Makes sense gravity wise! I bet it would cling a bit to the underside, too. Smart!
ReplyDelete