Ingredients
-
8 tbsp (1 stick) butter, softened
1 tsp vanilla extract
3/4 cup sugar
2 None eggs, at room temperature
1 1/2 cups self-raising flour
1 1/4 cups flour
1 lb ready-to-roll white fondant
None None Cornstarch, for dusting
1 None egg white, lightly beaten
2 tbsp silver dragees
Preparation
-
Beat butter, vanilla and sugar in large bowl with electric mixer until just combined. Add eggs, one at a time, beating well after each addition.
Stir in sifted flours, in 2 batches; mix to a soft dough. Knead dough on floured surface until smooth. Cover and refrigerate for 30 mins.
Preheat the oven to 350\u00b0F. Grease and line 2 baking pans with parchment paper.
Roll dough, in batches, between sheets of parchment paper to 1/4-inch thickness. Cut 18 wedding cake shapes from dough, re-rolling dough as necessary. Place shapes, about 2 inches apart, on prepared pans.
Bake for 10 mins, or until cookies are lightly browned. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
Knead icing on surface dusted with a little cornstarch until icing loses its stickiness. Roll to a 1/8-inch thickness. Cut 18 wedding cake shapes from icing, the same size as cookies. Re-roll icing as necessary. Cover icing shapes with plastic wrap.
Brush the top of a cookie with egg white. Place an icing shape on top. Press patchwork cutter onto icing to make a quilted pattern, or score in a crisscross pattern with a knife.
Dip small paint brush into water; wipe brush until almost dry. Dab paint brush at corners of quilted squares. Using tweezers, position silver dragees at the corners. Let stand until set.
Leave a comment