Cookie Dough
1 cup butter flavored shortening
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
3 1/2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
Royal Icing
3 pasteurized egg whites
3 cups powdered sugar
Accessories
24 marshmallows
Black edible ink marker
Orange edible ink marker
Black gel icing
Colored confetti for buttons
Directions
For Cookies: Cream the shortening and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition. Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight or at least four hours.
Preheat oven to 375 degrees. Use a cookie scoop to divide dough. Mold each ball into a puddle-like shape, about 1/4-inch thick. Place cookies onto the prepared baking sheets. Bake for 6 to 8 minutes or until cookie has a golden appearance. Remove to a rack and cool completely before icing.
For Icing: In a large bowl with an electric mixer, whip egg whites until light and frothy. Add powdered sugar slowly, mixing on low, until completely incorporated and shiny in appearance. Turn speed up to high, and mix for 5-7 minutes, or until frosting develops thick, stiff peaks. Divide 1/3 of frosting into a pastry bag with a fine tip, then outline each cooled cookie. Add 2-3 tablespoons of water to the remaining icing, mix well, then transfer to to another pastry bag and fill in the remaining surface of each cookie. Use a toothpick to spread it out and fill in any holes.
For Accessories: Use the black and orange edible ink markers to draw eyes, mouth, and carrot nose on each marshmallow. Cut a small wedge out of the bottom of each marshmallow, so that it will sit with the head tilted up. Place each marshmallow on a still-wet iced cookie. Use confetti sprinkles to create buttons, then pipe black gel to create arm branches. Allow to dry completely before serving.
Seaweed Is Having a Moment
- Flaca43
on Dec. 19, 2012 at 7:58 AM