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Sweet Talk: Wedding Dress 30-Minute Cookies

A little behind on baking duty? Whip up these cookies right before your best friend/sister/college roommate’s shower.

By Marissa Conrad Published
Dye a tub of white frosting to turn this cookie into a bridesmaid dress.
To make Wedding Dress Cookies, you’ll need the following ingredients:
• 1 bag white chocolate chips
• 1 package Twizzlers Pull-n-Peel licorice
• Supplies for your favorite sugar cookie or snickerdoodle recipe (I like
these)

I’m not going to lie—I was a little behind on baking duty last night when I got home at 11 and realized I had never decided what I was making to celebrate a co-worker’s last day in the office before her wedding. I surveyed my candy cupboard—white chocolate chips, Twizzlers, and strawberry fruit leather. I looked at the clock. I set the oven to 375.

To make these strapless (always in fashion) snacks, throw together some cookie batter (anything you can flatten with a rolling pin, like sugar cookies or snickerdoodles), roll it out a quarter-inch thick on a floured surface, and use a butter knife to cut out cookies in the shape pictured. Because the dough will expand while baking, make sure to cut the waist extra narrow—otherwise, your finished product will look like The Blob. Warning: These cookies are thin, so they will take significantly less time to bake than the traditional fat, round snickerdoodle. My recipe called for 12 minutes in the oven, but the edges of each cookie were nicely browned in five.

After your cookies have cooled, melt a bowl of white chocolate chips in the microwave (one 12-ounce bag should be enough for 24 cookies), then use a knife to spread the melted chocolate on each cookie. Before the chocolate dries, press a segment or two of the Pull-n-Peel licorice onto the “dress” to serve as a sash. Watch out, Oscar de la Renta—this design looks good enough to eat.

 

Planning a themed shower and stumped for dessert ideas? E-mail me at mconrad@washingtonian.com, and I’ll try to whip up a Sweet Talk post just for you. 

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Posted at 02:01 PM/ET, 05/14/2008 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs

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