Wedding Cake Cookies
Decorative cookies shaped like a three-tier wedding cake, ideal as favors for weddings or baby showers and customizable with the couple's names.
Ingredients
Base decorative cookie dough (see recipe on page 357)
Decorative piping icing (double batch, see recipe on page 361)
Ivory food coloring (to tint light ivory)
to taste
Pink food coloring (to tint light pink)
to taste
Leaf green food coloring (to tint light leaf green)
to taste
Instructions
1
Make and Cut the Dough
Prepare and roll out the dough as instructed on page 357. Use a three-tier wedding cake cookie cutter that is 4½ inches tall and 4½ inches wide (at the base) to cut out the cookies. Bake and cool as directed.
2
Prepare the Colored Icings
Make a double batch of icing as instructed on page 361. Transfer half of the icing to another bowl. Dip the tip of a toothpick into ivory food coloring and add a small amount to the icing, tinting it light ivory. Transfer about one-third of the ivory icing to a small bowl and set aside (for piping lines). Cover each bowl separately with plastic wrap and set aside. Transfer half of the remaining uncolored icing to another bowl. Tint one bowl light pink by adding a small amount of pink food coloring, and tint the other bowl light leaf green by adding a small amount of leaf green food coloring. Cover each bowl separately with plastic wrap and set aside.
3
Coat the Cookie Surfaces
Drop by drop, add warm water to the larger amount of ivory icing until it drips off a spoon without trailing and is slightly thicker than corn syrup (the texture should be soft but not runny; otherwise it will be too transparent to cover the cookies and may separate while drying). Dip a #6 round paintbrush into the icing and gently dab it onto the cookie surface, letting the icing flow naturally. Work section by section until the entire surface of the cookie is coated. Place on a baking sheet to dry, and repeat with the remaining cookies. Let dry in a cool place for at least 2 hours.
4
Pipe Floral Decorations (Original Steps 4+ Incomplete)
Using piping bags fitted with a small rose tip (Ateco #101) and a leaf tip (Ateco #67), pipe floral and leaf decorations onto the cookies. The detailed instructions were not fully transcribed from the original source.
