Friday, May 24, 2013

Blue Chinese Porcelain Cookies


Last week, my neighbor Marcia's Delft Blue Porcelain Cookies, which I'd made for her nearly a year ago, finally met their demise; she had saved them on a platter in her dining room, but wafer paper is fragile and very susceptible to humidity, and its shelf-life is only about a year. After a year, the humidity here in Texas finally made the wafer papers bubble and curl, and she agreed to throw out her cookies. To replace them, I made her these blue Chinese porcelain cookies.

I'm not familiar with Chinese iconography and symbolism, so I couldn't tell you if the bird is a pheasant, a bird of paradise, or a phoenix; not whether the mandala-looking pattern is a lotus flower or a symbol of something else. Whatever the case might be, there is no question about its beauty and appeal. I bet she's going to keep these a year, too.

For dough, I used Jesicake's Gluten-Free Version of Lilaloa's Chocolate Cookies. I cut the cookies with the 2.5" round cutter (it's more like a 2.25" usable area, because of the fluting) from the Ateco 4-Piece Round Fluted Cookie Cutter Set, but any 2.5" fluted round or 2.25" plain-edged round cutter would do for the images. Iced with white, border piped with a #16 star tip using super-stiff icing.






The wafer papers are available for purchase in my store.
A step-by-step how-to for decorating cookies with wafer papers can be found here.

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