One of the many perks of spending way too much time on the computer is that I “meet” a ridiculous number of amazing people I’d not otherwise have ever met. Like Lorraine. Lorraine started emailing me a question here and there about cookies, and with more and more back and forth, I now feel like I know her. So when she mentioned she had chocolate extract and that she had success adding said chocolate extract to my chocolate cookie recipe, I in turn mentioned I’d like to try that. Mere days later my friendly UPS man handed me a package containing a bottle of chocolate extract. Yep. The wonderful perk of spending too much time on the computer is you get to meet amazing people who send you chocolate extract.
I know I’ve oft mentioned my fascination with foods on sticks. And mason jars. But I also adore all things Neapolitan. Not Neapolitan as in all things from Naples, Italy. Though I’m sure if I ever visit Naples, Italy, I would adore all things from Naples, Italy. I mean that perfect combination of chocolate, strawberry and vanilla layers when you open a carton of Neapolitan ice cream. So with my chocolate extract in hand, chocolate cookie dough a’mixin’, I thought of Neapolitan.
I added the chocolate extract to my chocolate cookie recipe, and Lorraine was right. Yum. The extract added just the perfect extra oomph of chocolate without overpowering the senses one bit. Thank you so much, Lorraine!!
*I added 1 1/2 teaspoons chocolate extract to the cookie recipe along with the 1 teaspoon of vanilla extract, but this isn’t necessary. Find the cookie or fondant cutter, decorating bags, couplers and tips at the craft store. For food coloring, I suggest Americolor soft gel pastes (Electric Pink and Bright White). Find tips on finding supplies HERE.
step one: bake your cookies
Roll out chilled cookie dough about 1/4 inch thick. Cut out squares (3 per cookie) and bake according to the recipe. Let cool completely.
step two: prepare your icing
Prepare icing according to the recipe, a little on the thick side. Add more confectioner’s sugar as needed so the icing holds its shape. Divide and tint white and light pink. Prepare decorating bags with couplers and tips, fill with white and pink frosting and close tightly with rubber bands.
step three: assemble your cookies
On one square, pipe an outline with white, then pipe to fill the square completely. Rest another cookie on top and let the icing dry for a couple hours. Letting the icing dry helps so the weight of another cookie on top doesn’t smush the icing. Repeat with pink and top with a third cookie. Let dry.
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