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Time
2h00

The Sweetapolita Bakebook
Makes about 12 large cookies

Kids will not only love that they can chalk-scribble all over these chocolate sugar cookies disguised as little chalkboards, but they’ll think it’s pretty cool that they gobble up the cookie and the chalk when they’re done. Now that’s a wee-one’s idea of craft-time cleanup! I like to use a bigger cookie to provide more room for coloring, but any size will do. While kids love making and eating these cookies themselves, I bet they’d relish giving them away as teachers’ gifts or to fellow classmates.

Posted by Ten Speed Press Published See Ten Speed Press's 28 projects » © 2018 Rosie Alyea / Clarkson Potter · Reproduced with permission.
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  • Step 1

    Chalk-A-Lot Cookies with Edible Chalk

    1 Roll out the cookie dough and chill according to the recipe on page 167.

    2 Preheat the oven to 350°F (180°C). Cut out the cookies using a large plaque cutter. Chill and bake according to the recipe on page 167, and let cool completely.

    3 Dust a work surface with confectioners’ sugar and roll out a lemonsize ball of black fondant to 1⁄8-inch thickness. Cut out fondant plaques with the same cutter you used for the cookies. Let the fondant sit to firm up, about 30 minutes.

    4 Using a small offset palette knife, spread a small amount of jelly onto the cookies, and using an artist’s palette knife, gently transfer each of the fondant pieces to the cookies. Gently press into place using your fingers to smooth the edges and let the fondant dry completely, at least 2 hours.

    5 Serve the cookies with edible chalk, and let them doodle till they drop!

  • Step 2

    Edible Chalk
    Makes about fifteen 2-inch pieces of chalk

    Use this colorful candy chalk with these cookies or, of course, you can always just snack on them, as you wish. You can play with the colors to easily create many more pieces in an array of hues.

    Note: If you find the chalk really doesn’t want to come out of the straw, use a craft blade (I use X-Acto) to carefully cut the straw down the middle, then remove.

    1 Melt the candy coating in a microwave-safe bowl in 20-second intervals, stirring with a spatula after each one. Add the petal dust and stir until completely incorporated. (For a more intense color, add more dust.) Pour the candy into a plastic zip-top bag and snip a small hole in one corner. Fill each straw with the candy. Put the straws in the freezer until the candy is set, about 5 minutes.

    2 Remove the filled straws from the freezer, and using the wooden dowel, push the hardened candy out of the straw. The “chalk” should slide right out. If still too soft, put it back in the freezer for another 3 minutes. Cut each chalk into three even pieces. Dust with confectioners’ sugar for a chalky effect, if desired.

    3 The chalk will keep in a plastic zip-top bag in a cool, dry place away from direct sunlight for up to 8 weeks.

  • Step 3

    Dark Chocolate Cutout Cookies
    Makes about 20 medium cookies

    From a cookie-decorating perspective, chocolate cutout cookies add an appealing contrast, particularly when covered in pure white or pastel icing. I created this recipe by altering a prize-worthy vanilla cookie recipe. The dark cocoa powder brings such a deep chocolate-ness, and I’ve added a smidge of espresso powder to heighten the chocolate. I figure if we’re going to make chocolate cookies, they need to be really chocolaty cookies.

    From a cookie-decorating perspective, chocolate cutout cookies add an appealing contrast, particularly when covered in pure white or pastel icing. I created this recipe by altering a prize-worthy vanilla cookie recipe. The dark cocoa powder brings such a deep chocolate-ness, and I’ve added a smidge of espresso powder to heighten the chocolate. I figure if we’re going to make chocolate cookies, they need to be really chocolaty cookies.

    1 In a large bowl, whisk together the flour, cocoa powder, espresso powder (if using), baking powder, and salt.

    2 In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until the mixture becomes a pale paste (you don’t want it to be super-fluffy, or the cookies will expand when baking), 2 minutes. Add the milk and vanilla, and beat well. Add the egg and beat until incorporated, about 1 minute. Reduce the mixer speed to the lowest setting, and gradually add the flour mixture, beating until just incorporated (do not over-mix). Wrap the ball of dough in plastic wrap, and press it into a disc. Refrigerate for 1 hour.

    3 Unwrap the chilled dough and put it on a large piece of parchment. Put two ¼-inch wooden dowels on either side of the dough and put a second sheet of parchment on top. Roll out the dough until it’s level with the dowels. Slide the parchment and dough onto a board and freeze or refrigerate for about 15 minutes.

    4 Preheat the oven to 350°F (180°C). Line two baking sheets with silicone baking mats or parchment. Remove the dough from the refrigerator, and cut out shapes using the cutters of your choice. Put the shapes about 1½ inches apart on the prepared baking sheets. Freeze for at least 15 minutes.

    5 Bake the cookies until the edges are firm and the center is still soft, 12 to 15 minutes (this can vary greatly, depending on your oven, the size of your cookies, and how long they were in the freezer prior to baking). Let the cookies cool on the baking sheets on wire racks for 10 minutes. Gently transfer them to wire racks to cool completely.

    6 The cookies will keep in an airtight container at room temperature for up to 1 week, or in the freezer for up to 2 months.

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