I’m not kidding and how pretty are these? I know they look as though I worked really hard on them, but I seriously didn’t. Remember I told you I’m slowing down and enjoying the holidays this year? I ordered the cookies from my neighborhood Publix one night on my way home from a busy day, and they were freshly baked and waiting for me when I returned the very next morning. You can’t beat that. To decorate them, I only used miniature marshmallows, powdered sugar, a tiny bit of water, plus some food coloring for the red & green icing. You’ll find the recipe below to make the fondant, which can be colored, flavored and cookie-cutter-cut a zillion different ways, to decorate any kind of cookie or cake. I chose not to flavor mine because I loved the sweet simple flavor of the marshmallow & sugar combo – really delicious. Have a fun afternoon decorating cookies with your children or grandchildren, or whip some up for a cookie exchange and send us some pictures of your creations!
- 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
- 1 pound powdered sugar (4 cups), plus extra for dusting
- 2 T water
- Food coloring or flavored extracts (optional)
Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet–this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth–too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in plastic wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.
Featured in photograph & available at My Favorite Things and www.ShopMFT.com: Pearl (Large) Rectangular Tray by Beatriz Ball ~ “Shelburne” Vase (Medium) and “Barre” Goblet both by Simon Pearce. Sugar cookies by Bradfordville Publix.