The fondant circles require at least 24 hours ahead of time, so plan accordingly. The decoration of these cookies requires the use of a Spirograph drawing tool. These can be found at most discount stores and online. Fine-tipped food color markers work best with a Spirograph.
Cuisine butter sugar cookies, fondant, food writers, spirograph set
Servings 2dozen
Equipment
spirograph set
food writer pens
Ingredients
Fondant rounds
1/2lb.ready-made white fondant
Powdered sugar
Parchment paper
3.5-inchcookie cutter or pastry ring
Sugar cookie dough
1/2lb.two US sticks unsalted butter
1cupplus 2 tablespoons225g granulated sugar
1egg
1tsp.vanilla extract
3cups380g all-purpose flour
Pinchof salt
Decoration
Fondant roundsdry
Spirograph drawing toolring and circle
Fine-tipped food color markersI recommend fine-tipped Foodoodlers
Corn syrup
Buttercream frostingoptional but tasty
Dragee
Instructions
Fondant rounds
Remove the fondant from the packaging and knead well with your hands for 3-5 minutes. If the fondant sticks to your hands at any time during the kneading, dust it with 1 tablespoon of powdered sugar. Lay a piece of parchment paper out onto a work surface and flatten the fondant slightly. Top with a second piece of parchment and roll to 1/4-inch thickness. Use the cookie cutter to stamp shapes from the fondant. Re-roll scraps and cut more circles. Make more than 24 so you can use some for practicing with the Spirograph tool. Allow the circles to dry on the parchment paper at room temperature for 24 hours. The surfaces should be smooth and dry.
Sugar cookie dough
In an electric mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the cookies may spread while baking.
Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently as needed.
In a medium bowl, whisk together the flour and salt. Add to the butter and egg mixture. Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl. The dough will often clump around the paddle attachment while being mixed. This is normal and a good sign that your dough is the right consistency. If your mixture does not come together and is crumbly, add ice cold water 1 tbsp. at a time until the dough clumps. Roll the dough flat between sheets of parchment paper and chill until ready for use, at least 30 minutes.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Use a 3.5-inch pastry ring or cookie cutter to stamp shapes from the dough and transfer them to the prepared pans. Bake cookies for 12-15 minutes, or until the cookies are lightly brown on the edges. Transfer the cookies to a wire rack to cool completely.
Decoration
Place the Spirograph ring over a dry fondant circle. Place a small Spirograph circle in the ring to one side so that it fits into the grooved track. Place a food color marker tip into one of the numbered pen holes and use it to move the circle around the track as you draw. Don’t press hard! You just want the top of the pen to lightly glide over the surface. Repeat with other food color pen hues. Let stand until dry, about 1 minute.
Cover a cookie with corn syrup or prepared buttercream and set the fondant circle on top. Place a dot of corn syrup in the center of the design and sprinkle on dragees. Use dots of corn syrup to attach dragees to the spiral design, if desired. Repeat process with remaining cookies. Let dry for 1 hour after applying the dragees.
Store cookies in an airtight container, or place them in clear cookie boxes and gift them with a Spirograph set!