Pop’t Art
Makes 6
SUGAR COOKIE
- 1/2 cup sugar
- 1 cup butter
- 1 egg white
- 2 1/2 cups all-purpose flour, sifted
- 1/8 teaspoon salt
TOPPING
- 6 tablespoons chocolate-hazelnut spread
GLAZE
- 1 1/2 cups powdered sugar
- 3-4 tablespoons milk
- 2 teaspoons vanilla extract
- Food coloring
FOR SUGAR COOKIE:
- Cream sugar and butter in bowl of an electric mixer fitted with
a paddle attachment until fluffy. Add egg white and beat for 1 minute. - Slowly add sifted flour and salt and beat at medium speed until a soft
dough forms. - Cover bowl and chill in refrigerator for 30 minutes.
- Preheat oven to 300°F. Line a baking sheet with parchment or silicone
baking mat. - Roll dough into a 1/4-inch thick rectangle on a lightly floured surface.
- Cut into six, 3×5-inch rectangles.
- Place cookies on prepared baking sheet and bake for 15 minutes, until
golden brown. - Remove from oven and cool for 30 minutes.
FOR TOPPING:
- Spread 1 tablespoon of chocolate-hazelnut spread on each cookie,
leaving a border of about 1/8 inch around the edges of each cookie. - Set aside.
FOR GLAZE:
- Whisk powdered sugar, 3 tablespoons of the milk, and the vanilla
extract in a pie plate until smooth. Add additional milk if the glaze is
too thick. - Set aside 2 tablespoons of glaze in a small bowl.
- Dip each cookie, chocolate-hazelnut side down, in the glaze to cover
the chocolate. - Set on a wire rack to dry.
- Mix remaining glaze with desired color or colors of food coloring. Use a
fork to drizzle colored glaze on top of the cookies.
Source: Disney Parks Blog
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