Jana Leigh's Edible Lace
Fondant Vanilla Sugar Cookies
Your family and friends will marvel at the gorgeous fondant-covered
vanilla sugar cookies with edible lace you create for them!
Left and right: #573 – JOY; Middle: #368 – Nativity
Ingredients
These ingredients can be found at your local Walmart and/or Amazon.com.
The Dough for the Base Cookie:
1 or more cookie stamps
3 1/2 cups all purpose flour
1 cup unsalted butter (room temperature)
1 cup granulated white sugar
2 large eggs (room temperature)
1/2 teaspoon salt
2 teaspoons vanilla extract
A rolling pin*
1 2 1/2″ scallop cookie cutter
Wilton white pearl spray
The Edible Lace layer:
A silicone mold for molding the edible lace
A jar of edible lace
Cornstarch
Food coloring of your choice
A putty knife or spatula
Karo Light Corn Syrup
Paint brush
The Fondant for the Top Cookie:
1 Rycraft cookie stamp
Non-stick spray
Fondant in colors of your choice
Powdered (confectioner’s) sugar
1 2″ round cookie cutter**
Wilton Color Mist spray in colors of your choice
Edible pearls
Karo Light Corn Syrup
Vodka
Method
The Dough for the Base Cookie:
Sift together flour and salt in bowl and set aside.
Cream butter and sugar in mixing bowl with paddle attachment until the batter is light and fluffy.
Add eggs one at a time .When both eggs have been added continue mixing on medium speed for two minutes.
Add vanilla extract.
Slowly add flour and salt mixture until batter becomes thick then wrap in plastic wrap and place in the refrigerator for 1 to 2 hours.
The Edible Lace Layer:
Open a jar of pre-mixed edible lace (Jana got hers at Amazon).
Prepare a silicone mold for making lace, used in cake decorating (Jana got hers at Amazon)…
…by coating the mold with cornstarch.
Then shake it off. This keeps the edible lace from sticking to the mold.
Put 1 Tbsp of edible lace in a small bowl.
Mix with 4 drops of red gel coloring and mix well.
Use a butter knife to apply 1 Tbsp lace to the mold.
Use a putty knife or spatula to smooth it into all the crevices of the mold.
Let the filled molds sit overnight to dry out or put in oven at low setting.
The Dough for the Base Cookie:
Remove the dough from the refrigerator and roll out the dough on a floured surface. You may have to add a little bit more flour to the dough so that the dough doesn’t stick to the counter or the rolling pin.
* To roll the dough use a rolling rolling pin with 6 mm (1/4″) donut-shaped ends (see photo below) for a thick dough but you don’t have to use this type of rolling pin to make them. Just make sure that the sugar cookies are pretty thick.
Use a 2 1/2″ scallop cookie cutter to cut out cookies. Bake at 350 degrees F. for approximately 10 minutes until cookies are lightly brown on the bottom. Cool cookies completely on a rack.
Spray baked and cooled cookies with Wilton white pearl spray and let dry completely.
The Edible Lace Layer:
Once the lace is dry, carefully pry up a corner and remove carefully from the mold.
When pearl-white-sprayed cookie is dry, dip a brush into Karo syrup and brush surface of cookie.
Then place one of the edible lace doilies onto the cookie.
The Fondant for the Top Cookie:
Use a non-stick spray to squirt the cookie stamp.
This ensures the stamp will not stick to the fondant.
When pearl-white-sprayed cookie is dry, dip a brush into Karo syrup and brush surface of cookie.
Then place one of the edible lace doilies onto the cookie.Then dab the stamp on a paper towel to remove excess oil.
Roll a ball of fondant the size of an egg yolk. Use powdered sugar on the countertop to keep fondant from sticking to the counter. Then press down on the ball of fondant with the cookie stamp with a rocking motion to press the design into the fondant.
Use a 2″ round cookie cutter or the lid from the nonstick spray can to cut out the stamped fondant.
Use Wilton Color Mist spray and apply to stamped fondant.
Dry completely.
Use Wilton pearl white to spray on top of the green. Dry completely.
Brush Karo syrup onto the center of the lace on the cookie so the stamped fondant layer will stick onto the lace.
Then place the stamped fondant on the center of the lace.
Use the brush to add a dot of syrup to where the holly berry is in the design.
Then use the Karo-filled brush to pick up a red edible pearl and place it onto the cookie.
Press ever so gently on it to press it into the fondant.
To create a high gloss shine, make a mixture of 50-50 Karo syrup and vodka and lightly brush it onto the cookie.
Let dry completely.
You can individually wrap these cookies and tie them with ribbon for a delightful little gift!
Here are Jana’s latest edible lace cookies
made with (above) #573 – JOY and her
custom biplane cookie stamp (below).
Note: Jana is a wingwalker… yes, she stands
on the wing of a biplane and does aerial stunts!
