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Ingredients
Makes about 20 bonnet cookies
1 cup unsalted butter
2/3 cup
sugar
1 egg
3/4 teaspoon almond extract
2 1/2 cups
all-purpose flour, sifted
1/2 teaspoon salt
1 oz.
unsweetened chocolate, melted
Royal Icing
If raw egg white poses a health problem in your area,
substitute Wilton Meringue Powder, available at cake and candy supply stores.
Follow directions on package.Makes 2 cups
3 1/2 cups powdered sugar, sifted
2 egg whites (at room
temperature)
Juice of 1 lemon
1-2 drops of glycerin*
Liquid
or paste food coloring*
Pastry bags and decorative tips*
*Available at cake and candy supply stores
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Text And Food Styling By Nicki Dwyer •
Prop Styling By Constance McPheeters
Mother’s Day Bonnet Cookies
We used a 3“-diameter drinking glass for the hat brims and a tiny 1
1/2“-diameter glass for the crowns. Our cookie dough and icing recipes are
adapted from Rich Roll Cookies and Royal Icing in Joy of Cooking by Irma
Rombauer and Marion Rombauer Becker. But you can certainly use store-bought
refrigerator cookie dough and icing with good results.
1. Cream butter and sugar with electric mixer. Add egg and almond extract.
Combine sifted flour and salt and add to butter mixture. Divide dough into
thirds. To make chocolate cookie dough: Knead unsweetened chocolate into 1/3 of
the basic dough.
2. Wrap dough in plastic. Chill for several hours or
overnight.
3. Preheat oven to 350˚. Roll out dough 1/4” thick on lightly
floured surface.
4. Cut out hat brims and crowns.
5. Bake until
very lightly browned, about 8-10 minutes (less time for smaller circles). Let
cool completely before icing.
Royal Icing
If raw egg white poses a health problem in your area, substitute Wilton Meringue
Powder, available at cake and candy supply stores. Follow directions on package.
1. Beat egg whites with an electric mixer until stiff. Add powdered sugar,
lemon juice and glycerin. Beat until icing is of spreading consistency. If too
thin, add more powdered sugar. If too thick, add drops of lemon juice or
water.
2. Keep icing covered with a damp cloth or plastic wrap until
ready to use.
3. Fill pastry bags with icing. Attach crowns to brims
with icing. Pipe flourishes of flowers and ribbons in designs. Enjoy being a
milliner for a day!
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