Sometimes, a cookie is not as simple as it seems to be. Sometimes, it’s a symbol, a rite of passage or a measure in time. This sounds silly, right? You’re thinking Effie’s been up too many late hours writing novels or cooking up new recipes. Let me explain. Several years ago, quite accidently, I started making cookie favors for special occasions. In an earlier post, I showcased the wedding cakes and dresses I made for a bridal shower. It had become a word of mouth side business for me, one that I ended a few years ago when I began to write Evanthia’s Gift. These particular cookies are very labor intensive and I simply had no time to continue taking orders. I did, however, make them on occasions for family and close friends.
A few weeks ago, one of my past customers, who also happens to work with my sister, asked her if I still make the cookie favors. Her daughter was graduating high school and she wanted favors to give out at the party they were throwing her.
Normally, I would have said no, but when I heard it was for Brianna, I told my sister to tell her coworker that I would be happy to make them. I made Brianna’s First Communion cross-shaped cookies, and when her father came home from serving our country, I was commissioned to make ribbon-shaped cookie favors for his welcome home party. It’s hard to believe that Brianna is already graduating high school.
Each one of these cookies marked a major event in Brianna’s life. Maybe someday, I’ll be asked to do her wedding cookies, or ones to commemorate passing her medical boards. Maybe even the Presidential seal cookies. Who knows where Brianna’s dreams will take her.
To all the graduating classes of 2016, congratulations and may you all help to make this world a better place. We’re counting on you!
Step by step instructions on making cookie favors *warning – patience needed
Step one
The obvious—The cookies have to be baked. You can use any recipe you like, but make sure it is a recipe without baking powder or baking soda. The dough needs to be firm enough to retain the shape. You don’t want the dough to spread or rise. Below is the recipe I use. They yield around 30 – 38 cookies depending on the size of the cookie cutter.
6 ounces cream cheese
1 pound butter, softened
2 cups sugar
5 cups flour
1 teaspoon salt
½ teaspoon cinnamon
2 egg yolks, lightly beaten
2 teaspoons vanilla
Mix flour, salt and cinnamon in a bowl – set aside. In a large bowl, cream the butter and cream cheese. Add the sugar gradually. On medium speed, beat in eggs and add vanilla. Slowly add the dry mixture until fully blended. Form dough into four balls, wrap in saran wrap and flatten into discs. Refrigerate for one hour. Line baking sheets with parchment paper and pre-heat oven to 350°. Roll out the dough to ¼ inch thickness and cut out to desired shape. Bake for 10 – 12 minutes. Cookies should still be white – just beginning to turn color. The edges should not be brown. Cool on a baking rack.
Step two
You will need:
2 – 3 pounds fondant
Clear piping gel
Powdered sugar
2 pastry brushes
The icing or fondant. Most bakers pour icing onto the surface of the cookies, let them dry and then decorate them. This is certainly a choice, but I prefer to use fondant. By rolling out fondant and using the cookie cutter, I get a clean, neat edge. Fondant can be purchased in many colors or you can color white fondant using icing color gels. Fondant has a taffy-like consistency. However, if left exposed, it will dry up quickly. I cut a chunk and place the rest in a zip-lock bag. I microwave the fondant for 7 seconds when I am ready to roll it out. By doing this, it softens it up, making it easier to roll it thin. Make sure you sprinkle powdered sugar on the rolling surface and the rolling pin to avoid sticking. Use the cookie cutter to cut out the shapes. Place the excess in the zip-lock while you apply the fondant to the cookie. With a pastry brush, apply the piping gel on the top surface of the cookie and place the cutout fondant over it. With the unused pastry brush, remove excess powdered sugar. Line up all the cookies on a work surface lined with either tinfoil or wax paper.
*Hint – This step goes a lot faster with two people. One person can roll out and cut out the fondant. The other person can apply the piping gel and lay the cut out fondant onto the cookie.
**Save some fondant for decorating. You can roll out dough and use tiny cutters to decorate your cookies. Stars, flowers, leafs, shapes, etc. can be cut out and adhered with royal icing. You can use royal icing and make flowers with various tips, but if you are not talented with a pastry bag the fondant cutouts are a great alternative.
Step three
Decorating. Whether you choose to decorate with royal icing or with fondant cutouts, you will need to make a batch of royal icing. This icing hardens like glue and will hold whatever you use to decorate your cookie. You may want to pipe the border of each cookie using a #1 or #2 tip, or you may use a flower, leaf or star tip. If you are simply using the icing to adhere fondant shapes to the cookie, a #2 or 3 is fine.
Royal icing – 1 pound powdered sugar, 3 tablespoons meringue powder, 6 tablespoons warm water. Mix for 8 minutes. Keep in an airtight container when not in use.
When your decorating fun is complete, let the cookies dry for a day. The next day, I like to brush each cookie with an edible pearl glitter. It really looks beautiful, especially on bridal dresses and wedding cakes.
Step four
Wrapping. Take my advice on this one—if you can get someone to help you, do it! This is the most tedious part of the process. But, with a friend and some good conversation, the job is done before you know it! Get some cello bags, the ribbons of your choice and design some occasion tags on your computer.
*Buy the bags and bows on the Internet. I use Nashville wraps. Their prices are most reasonable and they have a huge selection.
cheffie's kitchen 