Bonnet Cookies
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Prep: 10 min
Bake: 14 min
Homemade butter cookies topped with marshmallows, when glazed and garnished with edible flowers, make elegant little bonnets worthy of any fancy tea party, Mother’s Day brunch, ladies’ luncheon or even hat day at the races.
Ingredients
    Cookies
  • 1 cup sifted Swans Down® Cake Flour
  • 1/2 cup confectioners’ sugar
  • 2 ounces (1/2 stick) unsalted butter, cold
  • 1 teaspoon finely grated lemon zest
  • 1 large egg, separated
  • 1 teaspoon vanilla extract
  • 12 marshmallows
  • 1 tablespoon jam
  • Sprinkles, edible flowers or nonpareils, for decorating
    Glaze
  • Juice of 1 lemon
  • 3 cups confectioners’ sugar
  • 1 tablespoon meringue powder (optional)
  • Food coloring
Directions
  1. Make Cookies: Place flour, sugar, butter and lemon zest in the bowl of a food processor and pulse until it resembles sand. In a separate bowl, whisk the egg white with a fork to loosen; set aside. Add the egg yolk, 1 tablespoon of the egg white and the vanilla extract into the flour mixture in the food processor and pulse until it forms a ball. If the dough is too dry, add some of the remaining egg white as needed. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  2. Preheat oven to 375℉. Line a sheet pan with parchment. Turn the dough out onto a lightly floured surface and roll out to a 1/4-inch thickness. Cut into cookies with a 2-inch circular cookie cutter and place on the prepared sheet pan about 1 inch apart. Reroll the scrap dough and cut as needed. Bake for 8 to 10 minutes or until cookies are light golden on the bottom; cool on a wire rack.
  3. Make Glaze: Whisk together the confectioners’ sugar, meringue powder (if desired) and lemon juice. If the mixture is too thick, add water 1 teaspoon at a time until the glaze is the consistency of cream (thin enough to pour and thick enough to coat). To create different colored glazes, separate the glaze into 3 different bowls and use food coloring tint each glaze.
  4. Assemble Cookies: Spread a dab of jam on the bottom of each marshmallow, adhere 1 marshmallow to each cookie, then place the cookies back on the wire rack over a sheet tray lined with parchment. Pour the glaze over the marshmallow-topped cookies, making sure they are covered on all sides. Allow the glaze to set completely, then decorate with sprinkles, edible flowers or nonpareils as desired.
    KITCHEN TIPS
  • If marshmallows seem too tall, trim the bottom of each marshmallow before adhering it to each cookie.
  • Meringue powder, although optional, does help to set the icing more quickly.

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