1/2 cup (1 stick) butter or margarine, softened
1/3 cup granulated sugar
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup white chocolate chips, melted
Assorted food colorings
1 box (16 ounces) confectioners' sugar
6 tablespoons water
2 tablespoons meringue powder
Preparation Time: 45 minutes plus chilling
Baking Time: 6-8 minutes per batch
1. In a large bowl, using mixer set on high, beat butter and granulated sugar until light and fluffy; on medium speed, beat in egg. In a medium bowl, combine flour, baking powder and salt; add to butter mixture. Beat in melted white chocolate until thoroughly combined, about 1 minute. Form dough into a disk; wrap in plastic. Chill until slightly firm, about 15 minutes.
2. Spread wooden skewers in a large pan; cover with water. Add green food coloring to water in pan. While wearing gloves, gently toss skewers around the pan. Transfer skewers to wire rack; let dry completely.
3. Preheat oven to 350 degrees F (180 C). Roll dough to a 1/4-inch thickness. Using flower cookie cutters, cut out shapes; place on ungreased baking sheets. Place a tinted skewer underneath bottom end of each shape. Gently press dough into skewers. (This will ensure that the cookies will bake around the skewers and help prevent them from falling off.)
4. Bake cookies until lightly golden, 6–8 minutes. Let cookies cool completely.
5. In a large bowl, using a mixer set on medium, beat confectioners’ sugar, water and meringue powder until fluffy, about 4 minutes. Divide icing among small bowls; tint icing with food colorings as desired.
6. Using a small paintbrush, spread tinted icing over base of cookies; let dry.
7. Fill separate pastry bags fitted with medium writing tips with remaining tinted icings. Working with 1 cookie at a time, pipe an outline onto cookies; pipe lines and dots in contrasting colors. Let cookies dry completely.
Makes 3 dozen cookies.
Date: April 21, 2003