FLORAL CHOCOLATE STICK COOKIES

I am not sure if stick cookies are a fad or here to stay, but I find them quite adorable. Easy to handle, not too big, and fun to decorate. These are intensely flavored, pretty much like an Oreo without the filling. No need for special skills with the Royal icing, it goes on the cookie as a humble flooding layer. Let that fully set overnight (really important), then use a very fine food pen to draw the design you like. Food pens and luster powder close the deal. For a demonstration on how to paint with luster powder, you can visit this post. The process is the same. Cookie cutter from Sugarbelle.

CHOCOLATE CUTOUT COOKIES
(from Baking a Moment)

113g cold unsalted butter cut into small cubes (1 stick)
1 tablespoon grapeseed oil
135g granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 large egg
30g cornstarch (1/4 cup)
50g unsweetened cocoa powder (1/2 cup)
180g all-purpose flour (1 + 1/2 cups, you may need a little more)

Cream the butter, oil, sugar, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment, just until the mixture is smooth. Add the egg and mix just until incorporated. Mix in the cornstarch, cocoa powder and the flour. The dough should start to clear the sides of the bowl as you mix it in low-speed. If needed, add a bit more flour.

Heat the oven to 375 degrees F. Roll the dough and cut into sticks or any shape you like. Freeze the cut shapes for 10 minutes, then bake for 9 to 12 minutes. They are done when they feel firm around the edges. Cool completely, then decorate as you desire.

ENJOY!

to print the recipe, click here

Comments: To make the drawing you can transfer the design from a printed picture using tissue paper, or use a mini-projector, which makes the process quite straightforward. I am the lucky recipient of an AKASO mini-projector, early Birthday-anniversary gift from my beloved. As I mentioned recently, he is taken, so you can stop your shenanigans.

I am very fond of simple designs with an Oriental flair. There are countless images available around (like these from Cake Central). Stained-glass compositions are also a wonderful source of inspiration. I’ve been collecting images to play with in cookie-format. Once you decide on the image, it is just a matter of playing with colors. The food pen goes on smoothly and the luster powder brings a very subtle texture. I like to join both in the same design, which I did in the cookie with red flowers.

The red flowers were painted with food pen (Americolor Gourmet Writer), the leaves are luster powder Khaki, and the centers Super Blue, both from OhSweetArt.

I am still trying to find my way through the path of mini-projector and cookie painting. The gray cats were painted with luster powder, the black with food pen. The flowers were also a mixture, food pen for the orange and green, luster powder in gold for the center.

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10 thoughts on “FLORAL CHOCOLATE STICK COOKIES

  1. These stick cookies are one of my favorites that you’ve made. What I like about them is the very delicate, and noticeably Asian design. The very thin lines are especially noteworthy. How did you do that?!? I know you probably meant the white flood icing to be perfectly square at the corners and exactly the same from cookie to cookie, but I like how they are ever so slightly different from one another. It makes them unique and confirms that they weren’t made by a machine. These are just lovely and they make me want to try making decorated cookies…again.

    Liked by 1 person

    • hi, thank you! The link to the pen I used is included in the opening paragraph, it is the best to make the lines – yes, I like the fact they are not perfect. Actually, some of the professional cookie makers are able to do such incredibly perfect sides, but I just can’t. So I go for the imperfect, random look. πŸ˜‰

      Like

    • PS: About a year ago, I discovered Fiori di Sicilia ‘extract’/flavoring. I bought it from King Arthur flower on a whim, and I’m so glad I did. It’s fragrance is somewhere between floral and citrus and has made people swoon when they’ve tasted it in buttercream, ice cream and other desserts. I absolutely adore it. I bring this up because it would be a great way to flavor royal icing, which, in my opinion, is often just too sweet. Fiori is very potent, so you only need a drop or so for royal icing, but I urge you to try it, if you haven’t already. It would taste great with these chocolate cookies. It’s a little spendy, but so worth it.

      Liked by 1 person

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