I liked these stacked flower 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:*
cut-out cookie 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 cookie decorating 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.
cookies and cups says
Cookbook Queen says
Um….awesome much?? Very, very cute and such a creative idea. I think they are fab!! Don't be so hard on yourself.
These 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
I 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.
Chic Cookies says
I 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.
Great 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.
Chic Cookies says
OK, 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!