This is another example of sugar cookie with minimal to no icing. The decoration comes from marbling several colors of dough together. The clever method was shared by Marlyn from Montreal Confections, and was one of the techniques showed in this youtube video (starting at 18 min 15 sec). The moment I watched it, I could not wait to give it a try. Today I share a few adventures with this concept, starting with her original design for Easter egg cookies, then a couple of things I tried on my own with leftover dough.
MARBLED EASTER EGGS
(from Montreal Confections tutorial)
Aren’t those super cool? You will need one little special tool to bring these cookies to life – a clay sculpting gadget. They are pretty inexpensive and available at stores such as Jo-Ann or Michael’s. Of course, the Seller Of All Things will have it for you (click here).
Get your favorite cookie dough recipe, make a batch and divide it in three. Use food gel color to dye each batch with a color of your choice. I used green (with some yellow barely mixed into it), purple and pink. Then roll each piece of dough as a log, place them side by side and marble them. Not too much so that the colors don’t mix. Check Marlyn’s video for all the details. Roll the dough as you would normally do, and cut the shapes. After that, mix some white food gel with egg white, whisk and brush a light coating on the surface of the cookie. Immediately use the clay sculpting tool to cut patterns that will expose the dough underneath. That is all you need to do. Bake and admire the results!
Those will please people who don’t like Royal icing, opting for a more austere cookie. The very thin layer of egg white glaze contributes no taste, no added sweetness. I used a heavy hand with the colors, you can definitely get a more pastel tone.
MARBLED COOKIES WITH FONDANT DECORATIONS
(from yours truly)
For an even simpler cookie, just cut any shape you like, bake them without any glaze. Once they are baked and cooled, place fondant decorations with a bit of Royal icing as glue.
Those are some of my favorite shapes – skinny hexagon, scalloped oval, and sticks…
MARBLED COOKIES WITH A CRACKED FINISH
(from yours truly)
For these cookies, before baking I brushed a thin layer of Americolor white food gel. It must be Americolor, or it won’t work the same way. I should have brushed slightly less dye, make a thinner layer, so that the effect would be more evident. But the general idea still worked. Once they were baked, I added a few decorations with Royal icing, medium-stiff consistency for the stems and flowers.
Stay tuned for one more adventure using colored cookie dough in a different way…