Rainy Day Cookie Art

Let your artistic talents shine when you paint an edible masterpiece on a cookie dough canvas. 

Ingredients

  • 1 package (18 ounces) refrigerated sugar cookie dough
  •  All-purpose flour
  • 2   eggs (yolks separated from whites)
  • 1/2 teaspoon water
  •  Assorted liquid or paste food colors
  •  Small candies or miniature semi-sweet chocolate morsels (if desired)

Directions

  1. Preheat oven to 350°F. Remove cookie dough from wrapper by cutting off wrapper ends and down seam with Professional Shears. Place roll of dough crosswise in middle of Rectangle Stone; let stand about 5 minutes to soften. Sprinkle Baker's Roller® with flour and roll dough into 1 large rectangle, 11 x 14 inches big and about 1/4 inch thick.  

  2. Dip one end of Bread Tubes and The Corer™ in flour. Press designs into dough for a "sunny flower garden" or a "creepy crawling bugs" picture. Add details using Quikut Paring Knife

  3. See Cook's Tip on separating egg yolks from whites. In Small Batter Bowl, mix egg yolks and water with Stainless Whisk

  4. Carefully divide egg yolk mixture into several small bowls or custard cups. For each desired color, add 1-3 drops food color to each cup and mix well. 

  5. Paint cookie dough using small craft paint brushes. If "paint" thickens, stir in a few drops of water. Decorate cookie with small candies, if desired. Place Baking Stone in Oven-To-Table Rack

  6. Bake 17-18 minutes or until light golden brown. Using Oven Mitts, remove Baking Stone to Stackable Cooling Rack. Cool 10 minutes. Carefully run Bread Knife under cookie to loosen from Baking Stone; cool completely. 

  7. Cut cookie into pieces; serve with Mini-Serving Spatula

Yield:

  • 16  servings

Nutrients per serving:

Approximately 140 calories and 6 grams of fat 

Cook's Tips:

To separate an egg, place Egg Separator over rim of a small bowl. Crack egg shell on edge of bowl. Seperate the shell so the egg drops into the wire basket, allowing the egg white to fall into the bowl. Leftover egg whites can be added to whole eggs to make scramble eggs or omelets. 

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