Anybody out there remember my macaron disaster? I’ve not yet revisited trying to make these artful mysteries. So instead of facing the challenge, I stuck with the familiar and made little, colorful sandwich cookies in the style of a macaron. And I made some into pops, too, because I’ll put anything I can on a stick.
Whilst the crisp but chewy, light as air quality of macarons is lost, unlike real macarons, these are very easy to make.
*For food coloring, I use Americolor soft gel pastes (Electric Pink, Electric Green, Turquoise and Orange). Find the cutter, decorating bags, couplers, tips, sprinkles and lollipop sticks at the craft store. For tips on finding supplies, click HERE.
step one: bake your cookies
Prepare sugar cookie dough, chill, divide, and tint desired colors by kneading drops of food coloring into the dough. If the dough gets mushy from kneading, chill again about an hour before rolling out. Roll out the dough on a floured surface, cut out small circles (two per cookie) and bake according to the recipe. Let cool completely. TIPS: I worked with small amounts of dough at a time, a piece about the size of a large egg. Kneading the color into the dough will stain your hands in a terribly unattractive way, so you may wear gloves. I didn’t. I now have terribly unattractive stained hands.
step two: prepare your icing
Prepare icing according to the recipe. Divide and tint the same colors as the cookies. Prepare a decorating bag with coupler and size 5 tip. Fill with the colors and close tightly with rubber bands.
step three: assemble the cookies
Pipe and fill a circle of icing on the back of a cookie and top with another cookie. To make pops, place a lollipop stick on the icing before topping with the other cookie. Let cookies sit on a piece of parchment or wax paper overnight to dry.Tweet
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