Walt Disney’s Alice in Wonderland: “Eat Me” Cookies
Alice: Oh, dear! What ever will I do?
Doorknob: Try the box, naturally.
Alice: Oh! ‘Eat me’. All right. But goodness knows what this will do… wow, wow, wow, wow, wow!
ALICE IN WONDERLAND
I’ve been avoiding making these cookies for a long while because I’m terrible with decorate icing! I knew it was important to get my mediums right to make sure I get clean lines. I’ll be posting the recipe for the checkerboard cookie another time because I wanted to focus on the decorative cookies first.
I’m not an expect with icing decorative cookies but I do have a few tips to help you with the process. Make sure to organize all your colored icings because decorating. I found it overwhelming how many colors I needed but it really helped to make myself organized at that point. Piping with royal icing is much easier and cleaner. It helps to bag each color of royal icing with a fine round tip but I know nobody has 6 fine round tips lying around so just cut a very small hole at the end of your piping bag and it will world just as well.
Walt Disney’s Alice in Wonderland: “Eat Me” Cookies
Alice in Wonderland: "Eat Me" Cookies
Ingredients
- | COOKIES |
- 8,5 oz / 240g - all purpose flour
- 2 g - baking powder
- 1 1/2 sticks / 180g - unsalted butter softened
- 3/4 c / 4.2oz / 120g - granulated sugar
- 2 oz / 60g - powdered sugar
- 3 g - salt
- 1.5 oz / 48g - whole eggs
- 1 tsp - vanilla extract
- | ROYAL ICING FOR DETAILS |
- 3 oz / 85g - egg whites
- 1 tsp - vanilla extract
- 4 cups / 12oz / 340g - powdered sugar sifted
- | BORDER ICING |
- 1 cup / 4oz / 113g - powdered sugar sifted
- 1/2 tsp - vanilla extract
- 2 tbsp - milk
- | FLOOD ICING |
- 1 cup / 4oz / 113g - powdered sugar sifted
- 1/2 tsp - vanilla extract
- 3 tbsp - milk
- variety of gel food coloring
Instructions
- Sift the flour and baking powder together and set aside. Cream together the butter and sugars until smooth. Add the salt.
- Stream in the eggs and be sure to scrape the bowl in between each addition.
- Add the flour in two to three additions. Mix just until combined. Refrigerate for 2 hours or until firm.
- Preheat the oven to 350g. Prepare two half sheet pans with a silpat or lightly greased parchment. Set aside.
- Roll the dough out on a lightly floured surface until it's 1/4" thick. You'll need to cut: 4 - 3" circles, 2 - 3"x2" rectangles, 1 - 3" wide star, 1 - 3" wide scalloped circle. You'll also need one unique shape that when finished reads "Take One" in teal. Draw an outline on a piece of paper and cut it out. Use this as a stencil to cut the dough.
- Use the extra dough to cut extra shapes. Refrigerate the dough until firm. Bake for 15 minutes at 350F until the edges of the cookies are light golden brown. Let cool.
- Prepare the royal icing by whisking the egg whites on medium speed until soft peaks form. Add the vanilla extract. Mix in the sifted powdered sugar and whisk on medium high speed until stiff peaks form. Set aside covering the surface of the icing directly with plastic wrap.
- Prepare the flood and border icings by combining the ingredients for each and mixing to combine until smooth. Set both aside, covered, as you prepare each color.
- For the border icing, you'll need 5 colors: pink, light pink, tan, brown, and yellow.
- For the flood icing, you'll need 5 colors: pink, light pink, purple, coral, and yellow.
- For the detail work, you'll need 6 colors: purple, pink, light pink, teal, white, and brown.
- Using the screen cap for reference, pipe the border onto each cookie. Let it dry for a few minutes and fill the center of each cookie with the flood icing. Use a toothpick to help spread the icing. Let this dry overnight or for a few hours until the flood icing has set.
- Pipe the letters and other fine details with the royal icing, again, using the screencap for reference. Let it dry completely before serving.
