Baby Shower Fondant Cookies

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Baby Shower Fondant Cookies, Pastry Maestra

T

o make these incredibly cute cookies you will need to make some shortcrust pastry. I would advise you not to add nuts into the dough, because the cookies will become fragile and you don’t want your cookies to crumble as soon as you touch them, right? We want a bit firmer cookies because they are much easier to handle once you start decorating. Choose the shapes that correspond with the occasion. There are so many cookie cutter molds out there, you will most certainly find something you like, and no matter for what occasion you are making them.

Roll out your pastry until it is 4-5mm (18” – 14“) thick. Cut out desired shapes and place them on parchment paper lined baking tray. Bake cookies at 180°C (350°F) for about 10 minutes until they become nice and golden around the edges. Take them out and let them cool down completely.

Baby Shower Fondant Cookies, Pastry Maestra

While your cookies are cooling, prepare the fondant. Soften it and add desired colors. You will need a rolling pin, some powdered sugar, a brush and a cup with some corn syrup. Now sprinkle some powdered sugar on your table and roll out your fondant until its thickness subsides to 2mm (564“). Using the same cutter as before, when you were cutting the dough, cut out fondant for your cookies. Lightly brush fondant with some corn syrup and carefully cover the cookie so the sticky side is down and touching the cookie. Gently press with your palm to make it adhere well. Now – get inspired, let your imagination run wild and decorate your cookies with sprinkles and pearls to add some serious bling to them! It’s like designing clothes, just let your creativity guide you!

Baby Shower Fondant Cookies, Pastry Maestra

Baby Shower Fondant Cookies Recipe

by:Tereza Alabanda,The Pastry Maestra

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Prep. time : 30 minutes

Cook time : 10 minutes

Ready in 40 minutes plus decorating

Level : Advanced

Ingredients:
Cookie dough:

  • All purpose flour 300g (10.6oz)
  • Butter 150g (5.3oz)
  • Powdered sugar 100g (3.5oz)
  • Eggs 50g (1.8oz or 1 medium egg)
  • Vanilla powder to taste
  • Lemon zest 5g (1Tbsp)

Royal Icing:

  • Meringue powder 115g (4oz)
  • Powdered sugar 480g (17oz)
  • Warm water 75g (5Tbsp)

For Decorating:

  • Rolled fondant – pink, white, and ivory 500g (1.1lbs)
  • Powdered sugar for rolling
  • Pearls, sprinkles and other decorations as needed

Directions

  1. Line your baking pan with parchment paper and set aside.
  2. Have your cookie cutters, rolling pin, a brush, and a cup for corn syrup ready.
  3. Make shortcrust pastry. Cream softened butter with powdered sugar. Add vanilla and lemon zest. Add one egg and continue mixing until smooth. Sift the flour and mix it in with a spatula. Put the dough into a plastic film, flatten and wrap well. Leave in the fridge to rest for an hour.
  4. When the dough is chilled and rested sprinkle some flour on the table and roll out the dough to 5mm (14“) thickness.
  5. Cut out the cookies and put them on the prepared baking pan.
  6. Bake them at 180°C (350°F) for about 10 minutes, until the cookies are golden around the edges.
  7. Remove the cookies from the oven and let them cool completely.
  8. Knead rolled fondant until softened, and add desired color.
  9. Roll out your fondant to 2mm (564“) thickness, and cut out shapes using the same cutter you used for cutting cookies.
  10. Apply some corn syrup on one side of the fondant and place it (wet side down) on the cookie. Corn syrup will serve as adhesive so your fondant will stick to the cookie.
  11. Smooth them out using your palm.
  12. To make royal icing put meringue powder and powdered sugar into a stand mixer fitted with whisk attachment. Add water and mix on medium speed until the mixture becomes smooth.
  13. Put royal icing into a piping bag fitted with 2mm (564“) tip and decorate your cookies. Add perals and sprinkles as you wish.

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