My dear friend Zoe inspired a second birthday-worthy dessert! I got the idea from a picture uploaded to Flickr by Stacie of Cupcakes Take The Cake, and so for Zoe’s dessert party, I made these oh-so-classy decorated sugar cookies. It was a pretty simple operation; make sugar cookies cut into heart-shapes with the points cut off, turn upside down, add some royal icing, and voilà! You have cute little scantilly-clad ladies’ bottoms! Halfway through cutting out the hearts, I felt a little exploitative and decided I should make some men, so I pulled out a sharp knife and designed some boxer/brief cookies too, and felt a bit better about the project. Here is an assortment of the cookies:
I used the sugar cookie recipe from The Joy of Vegan Baking, and it had the perfect rolling-out consistency!
Here is my recipe for Royal Icing:
*Each batch is enough to coat 24 small cookies.
2 cups confectioners’ sugar
6-8 teaspoons of almond milk
4 teaspoons of light corn syrup
1/2 teaspoon of almond extract
assorted food coloring
In medium bowl, stir together confectioners’ sugar and almond milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add water, only a few drops at a time.
Separate into small bowls, and add food coloring to desired intensity. Spread on cookies with a knife and use toothpicks for detailing, and allow to dry overnight.
It was pretty amusing to play around with different combinations of cookies, so I’ve left some here for you to see: