With Mother’s Day coming up, I wanted to make some pretty flower cookies decorated with fondant using my favorite butter cookie recipe from one of my favorite chefs, Mark Bittman. The best and easiest way to decorate these incredible cookies is with different colored fondants.
You can always buy fondant from different locations. its pretty expensive and doesn’t taste as good as it could. Or you can make your own and have it around when you need it. I’ve tried a few recipes. Some were better than others. Some were quite complicated. I experimented and made quite a few modifications and wound up with these two. The first recipe is a bit easier than the other. They both taste terrific and work exceptionally well. So I’ll let you choose.
Easy No Bake Fondant
- 1/3 Cup Crisco
- 1/3 Cup light corn syrup
- 1 Tsp clear vanilla extract
- 3/4 Tsp salt
- 1 lb. Sifted powdered sugar
In a large mixing bowl, blend the Crisco, corn syrup, vanilla and salt on medium speed with a paddle attachment until smooth and well combined. Add the powdered sugar (minus a 1/3 of a cup) all at once. Mix on slow speed gradually increasing the speed to medium until well combined. The mixture will form a smooth dough in the bottom of the bowl. Place the fondant on a cutting board or smooth surface and knead in a bit more sugar until the fondant is the consistency of putty. The fondant can now be rolled thin to decorate cookies, cakes or whatever confection you wish to decorate. It can be made ahead of time or stored in a cool dry place wrapped tightly and placed in an airtight container for later use.
Notes: To flavor add extracts or oils in the beginning with the shortening and corn syrup. To color the fondant, knead a small amount of food coloring into a ball of fondant until fully incorporated into the fondant.
- 1 16 ounce package marshmallows (miniature or regular)
- 1/4 Cup water
- 1 Tsp. Clear vanilla extract
- 2 lbs. Sifted confectioners sugar (reserving 1 cup)
Coat a large mixing bowl with Crisco and set aside. Melt the marshmallows slowly to avoid scorching the marshmallows over medium low heat until melted. Then carefully stir the water and vanilla extract into the hot melted marshmallows until the mixture is smooth. Add the marshmallow mixture to the Crisco coated mixing bowl. Slowly beat in the confectioners sugar, one cup at a time, until you have a sticky like dough. The dough will appear stiff. Rub your hands thoroughly with the Crisco, and begin kneading the sticky dough in the bowl. The dough will become more pliable as you continue to work it. Turn the dough out onto a smooth surface dusted with confectioners’ sugar and continue kneading until the fondant is smooth and no longer sticky. Be patient, it may take up 10 minutes. Once this is done shape the fondant into a ball, wrap it tightly in plastic wrap and refrigerate overnight. When ready for use, allow the fondant to come to room temperature and then roll it out onto a flat surface dusted with confectioners’ sugar.
I genuinely had a lot of fun using my two homemade fondants on my favorite butter cookies. The homemade fondant is much less expensive and is so much better than the store bought variety.
To decorate my cookies, I used the same cookie cutter shape to cut out the fondant flower. I placed the fondant flower cutout on the cookies and then cut out the center, removed it and replaced it with a different color fondant circle. It was much easier that way. To melt the fondant a bit, I place the decorated cookies in a warm oven just for just a minute or so, then let them cool thoroughly. You can package them in cellophane bags with ribbon, in a decorative box or in a fun cookie jar or container. However you do it, these fondant decorated cookies make lovely gifts for Mother’s Day or for anyone significant in your life.
Time to eat…