You Can't Judge a Cookie by Its Cutter by Patti Paige & Jennifer Causey

Author:Patti Paige & Jennifer Causey
Language: eng
Format: epub
Tags: Cooking / Courses & Dishes / Cookies
Publisher: Grand Central Publishing
Published: 2014-11-04T05:00:00+00:00

CHINESE TAKEOUT

beginner intermediate advanced

MAKES 24

what you need

TO MAKE THE COOKIES

3-inch Texas cookie cutter

Cookie dough of choice (here), prepared, chilled, and rolled out

Cooling racks

TO DECORATE

2 cups Royal Icing (here)

Pasteurized egg white or water

Gel food colors: gold, lemon yellow, whitener, ivory, bright red

6 plastic or parchment paper piping bags (here)

5 #1 tips

1 #1.5 tip

Assorted paintbrushes

1. Make the cookies. Cut out 24 cookies from the dough. Bake and cool as directed.

2. Make golden brown flooding icing for the background of the noodles and paint in. Mix ¼ cup royal icing in a small bowl with gold, lemon yellow, and whitener gels to make golden brown for the noodle background. Thin to flooding consistency and cover with plastic wrap. Using a paintbrush, thinly paint in the area where the noodles are, thinning the icing out on left, right, and bottom where the box overlaps. Do not thin out the icing on the top where the chopsticks will go. This should remain bare. Let set for 4 to 6 hours.

3. Make lining and flooding icings: white for the box and light tan for the chopsticks. Mix ½ cup royal icing in a small bowl with whitener gel to make bright white for the box. Thin to lining consistency and spoon ¼ cup into a piping bag fitted with a #1 tip. Thin the remaining to flooding consistency and cover with plastic wrap. Mix ¼ cup icing in a small bowl with ivory and whitener gels to make light tan for the chopsticks. Thin to lining consistency and spoon 2 tablespoons into a piping bag fitted with a #1 tip. Thin the remaining to flooding consistency and cover with plastic wrap.

4. Outline and paint in the box and chopsticks. Position the cookie so the bottom point of Texas is at 9 o’clock. Using the white lining icing, outline the takeout box, going over the golden brown icing and making the lines straight. Using the light tan lining icing, outline the chopsticks so that they cross each other, making an X shape. Leave the bottoms of the chopsticks unlined where they stick into the noodles. Let set for 5 minutes. Using a paintbrush and the white flooding icing, paint in the takeout box. Using a paintbrush and the light tan flooding icing, paint in the chopsticks. Do not thin the icing out into the noodles. Let set for 6 to 8 hours or overnight.

5. Make lining icings: light gold for the noodles, white to re-outline the box, and tan to re-outline the chopsticks. Refresh the royal icing on medium low for 30 seconds. Fill three bowls with ¼ cup icing each. Cover two with plastic wrap. To the remaining bowl, add gold, lemon yellow, and whitener gels to make light golden brown for the noodles. Thin to lining consistency and spoon all of it into a piping bag fitted with a #1.5 tip. To the second bowl, add whitener gel to make bright white for the re-outline of the box. Thin to lining consistency and spoon all of it into a piping bag fitted with a #1 tip.

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