Friday, May 3, 2013

True Love Engagement / Wedding Cookies

My friend Cait just got engaged, and I wanted to give her some special cookies to celebrate. I decided on these wedding or marriage proposal stamps. She worked all last year at a chocolatier, so I wanted to put the wafers on white chocolate, instead of my usual white Royal Icing. I know NOTHING about working with chocolate, so they had to be store-bought and ready to decorate.

The stamps were the perfect size for the new white chocolate "Little Schoolboy" cookies from LU, which I just grabbed at my local grocery store; I've long loved the milk chocolate Petit Écolier cookies, and figured the white chocolate had to be tasty as well. Oh, they were (I bought 2 boxes, so I would have some for eating as well as room for mistakes). Check your local grocery store—they should have them; if not, Amazon sells them in 6 box sets.

Alternately, you could just make these on 1.5" x 2.25" rectangular cookies. Country Kitchen SweetArt has a good-sized cutter in their 6 Crinkled Rectangle Cookie Cutter Set, or, you could just cut them by hand using a ruler and a knife (or pizza cutter) without too much difficulty.

First thing, I gently scraped the little schoolboys off the face of the cookies with a tiny, sharp knife, until the cookies were flat—I left the chocolate edge, because it gave a nice border. The cookies should be room temperature for this step, for the chocolate to be soft enough to come off nicely. After they were nice and smooth, I put them in the fridge to get cold.

Next, I cut out the stamp border from my wafers, but if I were making them on regular rectangular cookies, I would probably leave it on—it's adorable. When the cookies had chilled, I took my craft brush and corn syrup, and glued the wafers on. Voilà, they were ready! Here's the thing, though: once the wafers are on the cookie, DO NOT PUT IN THE REFRIGERATOR! I did with my first batch, and the (minimal) moisture bubbled up my papers and I had to make a second set. Remember, moisture is your enemy when working with wafer paper, and the fridge will make any latent moisture bead up and ruin your wafer papers.

Luckily, I did this last month while it was still cool. Now, it's too warm in Texas already, or to ship chocolate cookies, and it will be too warm for me to use this "cheat" until next winter. But I will! They were gorgeous, and took very little work.

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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