"You can use any sugar cookie recipe, but I would definitely experiment with it. It is important to use a dough that doesn't lose it's shape. The thing that really gives the cookies a professional look is to top them with fondant, rather than frosting. You can buy fondant pre-made at craft stores, such as Michael's or you can use my easy to make marshmallow fondant recipe {listed below}. I highly recommend the marshmallow fondant over store bought, it tastes so much better. The fun thing about the fondant is you can cut it with the same cutter you used for the cookies and it looks so nice and neat.
Don't be afraid of the monogram. I know a lot of you have never used a decorating bag before but it is really just like writing with a pen, just play with it for a few minutes before you start on your cookies. If you make a boo boo, you can wipe it off and start over. You can buy disposable decorating bags at your local craft store and just use a decorating tip with a small round hole. You may want to try a couple of sizes to get it just the way you want it. When adding your monogram be sure to use royal icing {recipe below}. It will get hard like candy.
Let your cookies set for several hours before boxing or bagging. Here we paired two tiny monogrammed cookies in a clear view box {from Papermart},with some white chocolate covered almonds and some yogurt covered malted milk balls. I bought the candy in bulk at Henry's, our local specialty food store, but you can use any candy you want. I love using chocolate covered almonds or colorful Jordan almonds. For a real splash of color you can use the brightly colored chocolate covered fruit. Fun, fun, fun!
There are so many great cookie cutters available on-line that you can make your cookies any size and shape you like. Here we used a fluted 2.5 inch cutter for the cookie and then cut the fondant with a 2 inch cutter that wasn't fluted. I like to mix and match. You can buy the sets of square cutters on line at Instawares.
These tiny monogrammed cookies were being added to care packages that the bride was putting together. They were really cute, I love the small size. Notice I used the plain square cutter for the cookie and the smaller fluted cutter for the fondant. The fluted fondant really dresses them up.
All bagged up and ready for delivery.
100 Clear Favor Bags - $14.95
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Marshmallow Fondant Recipe:
- 16 oz bag of white mini marshmallows
- 3 tablespoons of water
- 2 pounds powdered sugar
- 1/2 cup Crisco shortening
In microwave safe bowl combine marshmallows and water. Microwave on high for 30 seconds. Remove bowl from microwave and stir, return to microwave for an additional 30 seconds. Repeat until mixture is melted and smooth. It usually takes about 2 minutes. Add 1/2 of powdered sugar to marshmallow and mix. Pour remaining powdered sugar onto board and pour marshmallow mixture over powdered sugar. Coat your hands in crisco shortening {I mean seriously}. Knead powdered sugar into marshmallow as you would bread dough until it is smooth and elastic. The mixture will be very sticky at first and if you have small children at home they will want to help. To store fondant, place in ziploc bag and squeeze out all the air and refridgerate. You can make fondant up to two weeks in advance.
Royal Icing Recipe:
- 3 tablespoons meringue powder {Wilton makes a great one available at Michael's}
- 1 lb powdered sugar
- 6-8 tablespoons water
Beat all ingredients until icing forms peaks {about 8-10 minutes on medium speed}. I would start with 6 tablespoons of water and add more if too stiff for piping, keeping in mind you have to push it through that tiny hole. You may want to add a little frosting to the bag and experiment with consistency before filling the entire bag. You want the frosting to be soft enough to pipe easily, but it must hold its shape.
courtesy of stylishgiving.com
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