Quick & Easy

Quilted wedding cake cookies

18 Item



1.Have the butter and eggs at room temperature for the cookies.
2.In a small bowl, beat butter, extract and sugar with electric mixer only until combined. Beat in eggs, one at a time; beat only until combined.
3.Transfer mixture to a large bowl. Stir in sifted flours, in two batches; mix to a soft dough. Knead dough on floured surface until smooth, cover; refrigerate 30 minutes.
4.Preheat oven to 180°C. Grease oven trays; line trays with baking paper.
5.Roll dough, in batches, between sheets of baking paper until 5mm thick. Using wedding cake cutter, cut 18 shapes from dough, re-rolling dough as necessary. Place shapes, about 3cm apart, on trays. Bake about 10 minutes or until cookies are browned lightly.
6.Stand cookies on trays 5 minutes; lift onto wire racks to cool.
7.Knead ready-made icing on surface dusted with a little cornflour until icing loses its stickiness. Roll icing on cornfloured surface into a 3mm thickness. Using wedding cake cutter, cut 18 shapes from icing; re-roll icing as necessary. Cover icing shapes with plastic wrap.
8.Working with one cookie at a time, brush the top of the cookie with egg white. Lift icing shapes onto cookie. Using patchwork cutter, press onto icing to make a quilted pattern.
9.Dip paint brush into water, wipe brush almost dry, dab onto one join in the quilted pattern; use tweezers to position cachous on join. Repeat with remaining cachous. Stand until set.

Completed cookies can be made up to 4 weeks ahead; store at room temperature in an airtight container.


Related stories