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Paisley print embossed vanilla sugar cookies, in pink and blue, and in heart, star, and circle shapes

PAISLEY PRINT EMBOSSED VANILLA SUGAR COOKIE RECIPE

Course Dessert
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 50 cookies

Ingredients

  • 230 g unsalted butter
  • 250 g caster sugar
  • 1 large egg
  • 2 tsp vanilla extract not essence!
  • 375 g plain flour
  • 1/2 tsp salt
  • Fondant icing – either ready-to-roll or your own

Instructions

  1. Cut the unsalted butter into cubes, and cream into the caster sugar. If using a hand mixer, this should take about 3 minutes, until it’s light and fluffy.
  2. Beat the egg and vanilla extract into the butter and sugar mixture, mixing until just combined.
  3. Sieve the flour into the mix, along with the salt. Combine with a spatula/wooden spoon, until it’s fully incorporated. It should form a relatively sturdy ball.
  4. Roll out a sheet of cling film, and deposit the ball of dough onto it. Flatten the ball until it’s a disc shape, about an inch thick, then cover with another layer of cling film, and chill in the fridge for about an hour.
  5. Once chilled, preheat your oven to Gas Mark 3 (170°C/325°F). Remove the dough from the fridge and place on a lightly floured surface.
  6. With a well-floured rolling pin, roll the dough out to about 1/2cm thick, and use your cookie cutters to cut out your biscuits. If you don’t have a cookie cutter, you can use a glass.
  7. Place the cut out biscuits onto a baking-parchment-lined baking tray and place in the oven for 12-15 minutes, until slightly golden in colour.
  8. Once the cookies are done, remove them from the oven and place them on a wire cooling rack.
  9. Whilst the cookies are baking, you can start rolling out your fondant; simply knead on a lightly floured surface for two to three minutes, until completely pliable, then roll out with a well-floured rolling pin, to about 1/4cm thickness.
  10. If you’re embossing your fondant, take the rolling pin, and, starting at the end of your fondant, roll the embosser over the sheet of icing, applying light and even pressure until the end. Be careful not to push down too hard.
  11. Cut out pieces of the embossed fondant using the same cookie cutter as used on your biscuits. You can use a palette knife to prise any bits of fondant that are stuck to the counter up.
  12. Dab a light layer of water on the back of the fondant, and gently lower it onto the cookie. It’s fine if the cookies are still warm, the fondant won’t melt like other icing might. Repeat until all the cookies are covered, and you’re done!