Last weekend Richard and I got together with a few friends for a fun little brunch. I had been wanting to try and make these cookies for a while so this was the perfect excuse to give them a go!
I initially bought the fern wafer papers because I wanted to make these cookies as wedding favors. WELL. Thank goodness I didn't go through with that because just making this small batch took two days!! I learned a lot though and I think I could definitely work much more efficiently next time (ie. I would buy an actual cookie cutter and not use a votive holder that was the closest in size to the papers... I would roll the fondant much thinner... you live you learn haha!)
Anyway, mistakes and all, they were a hit and I definitely look forward to trying again now that I know what not to do :) Some pictures and the recipe below!
BUTTER COOKIES WITH FONDANT AND DECORATIVE WAFER PAPERS
3 cups sifted flour
1 1/2 tsp. baking powder
1 cup butter
1 cup sugar
1 tsp vanilla extract (but you could use whatever you want, I think almond would be delicious too!)
1/2 tsp. salt
For the cookies:
Cream the butter and sugar. Add the egg and vanilla. Mix all the dry ingredients and gradually add them to the butter mixture. Mix until dough comes together. Chill for 1 to 2 hours. Roll dough until it's about 1/2 inches thick and cut it into your desired shape. Bake cookies on silpat style baking mat on an ungreased baking sheet for 8-10 minutes at 350 degrees. Makes about 24 cookies!
You'll need a package of fondant, vanilla frosting, decorative wafer papers, light corn syrup and a cooking brush.
Knead and roll out the fondant to desired thickness (tip: sprinkle some powdered sugar on your counter before rolling to keep the fondant from sticking). Cut the fondant using the same cookie cutter used on the butter cookies, place it on parchment paper to dry out for 1-2 hours.
Using a small amount of vanilla frosting, place the cut fondant on cookies and smooth it out using your palm and a square of parchment paper. Paint the back of the wafer papers with a thin layer of light corn syrup and place them on the cookies. Turn the cookies upside down on parchment paper to dry flat for about an hour and then let them dry right side up for at least 12 hours before packaging them up!