Abstract Art Cookies
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(1-pound/455-gram) box confectioners’ sugar (3¾ cups), plus more if needed
- 3tablespoons light corn syrup
- 2teaspoons fresh lemon juice
- 3 to 4tablespoons warm water, plus more as needed
- 1recipe Basic Sugar Cookies, dough flavored with 1 teaspoon chopped rosemary and zest of 1 lemon, cut into 3-inch squares and cooled
- ¼cup finely chopped raw (not roasted) pistachios
- 2tablespoons crushed freeze-dried raspberries
- 2tablespoons dried edible rose petals
- ¼cup pomegranate seeds, blotted dry
- 2teaspoons pomegranate juice
- 3tablespoons confectioners’ sugar
For the Glaze
For the Cookies and Decorating
Nutritional analysis per serving (24 servings)
95 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 0 grams dietary fiber; 22 grams sugars; 0 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the glaze: Add box of confectioners’ sugar, corn syrup, lemon juice and 3 tablespoons warm water to a medium bowl. Stir with a fork to combine well, slowly adding water as needed to achieve the desired consistency. You should have 2 cups of glaze. Test the glaze on a cookie as you go: If it doesn’t spread out on its own to a smooth finish within 10 seconds, it is too thick and needs more water. If it runs off the edge of the cookie, it’s too thin and needs more confectioners’ sugar.
- Step 2
Let glaze sit, tightly covered until ready to use, stirring occasionally. The glaze will keep for at least a week in a small airtight container like a glass jar.
- Step 3
Decorate the cookies: Pour the glaze into a medium bowl. Holding a cookie by the edges, with the top-side down, dip into the glaze, moving the cookie around a bit to make sure the glaze coats the whole surface. Gently shake the cookie from side to side to let the excess drip off.
- Step 4
Use a small offset spatula to stop the flow of icing, gently scrape the cookie against edge of bowl, and flip the cookie over. Use the spatula to spread the icing to pop any air bubbles, and make sure it goes all the way to the edges. It should quickly smooth out on its own. If not, thin out the glaze a bit until it does. Use your fingers to wipe away any icing on the outside edges.
- Step 5
Place on a cooling rack set over a parchment- or wax paper-lined baking sheet. Coat cookies a few at a time. While the icing is still wet, sprinkle the cookies as desired with the pistachios, raspberries, rose petals and pomegranate seeds. Repeat until all the cookies are coated and decorated.
- Step 6
Scoop out ¼ cup of the remaining cookie glaze and transfer to a small bowl. Add the pomegranate juice and 3 tablespoons confectioners’ sugar (which will thicken it). Using a small spoon, drizzle the pink icing all over the cookies. Let dry completely. Cookies will keep at room temperature in an airtight container for 2 days, or up to 1 week without the pomegranate seeds.
Private Notes
Comments
These cookies looked so festive, I decided to give them a try. 1. The actual cookie, with rosemary and lemon zest, was terrific. 2. The glaze is cloyingly sweet. After trying one, I scraped off as much as I could get away with. Without the addition of the dried raspberries on top, it would have been awful. 3. For the pink icing, I boiled down 1/4 cup of pomegranate juice to 2 tablespoons. The color was a dark raspberry, and tasted much better than the white glaze.
A few minor adjustments made this a really solid cookie- doubled both the lemon zest and the rosemary in the sugar cookie recipe, instead of water in the glaze, used lemon juice, and only 1.5 TBSP of corn syrup. Also, instead of dunking the cookie in icing, I used a fork to spread a small amount on top- just enough to hold the toppings. The icing seemed to take a little while to dry but the flavor was worth it- sweet, tart, herbal, and of course, beautiful. I would make these again.
Should I not put the vanilla extract into the basic sugar cookie recipe?
Making these cookies has become a family tradition since this recipe first appeared on a chilly Sunday morning. (On our doorstep!) The dried raspberries and rose petals are not something I otherwise use but both last a long time in storage. Not just baking, an event!
Made these beautiful cookies and wow! They are beautiful and delicious. I omitted the rosemary, but otherwise followed the recipe. The pomegranates really give it that zing. I just pressed some of the arils through a sieve to get the prettiest pink icing. I used lemon juice in the icing and no water. I added more of the raspberry, rose and nuts than the photo shows. This is a really beautiful cookies!
I've made these for the neighbors 2 years and a row and will make them again this year! They are a huge hit! I omitted the rose petals in the past, but I have some I ordered for another application, so I'll be using them this year. I love that the pink icing is made with pomegranate juice instead of food coloring.