Abstract Art Cookies Recipes

ABSTRACT ART COOKIES

Abstract Art Cookies image

Some cookies feature tightly piped designs that require a master draftsman's talents. That's not this cookie, which looks best decorated with a looser hand. Here, sugar cookie dough is flavored with rosemary and lemon zest, baked, coated with lemony glaze, and sprinkled with crushed pistachios, freeze-dried raspberries, rose petals and pomegranate seeds. Finally, they are drizzled with a bit of pink glaze, Jackson Pollock-style. Each one looks like a little abstract painting, no special skills needed.

Provided by Susan Spungen

Categories snack, cookies and bars, dessert

Time 30m

Yield About 2 dozen cookies

Number Of Ingredients 11

Ingredients

1 (1-pound/455-gram) box confectioners' sugar (3 3/4 cups), plus more if needed
3 tablespoons light corn syrup
2 teaspoons fresh lemon juice
3 to 4 tablespoons warm water, plus more as needed
1 recipe Basic Sugar Cookies, dough flavored with 1 teaspoon chopped rosemary and zest of 1 lemon, cut into 3-inch squares and cooled
1/4 cup finely chopped raw (not roasted) pistachios
2 tablespoons crushed freeze-dried raspberries
2 tablespoons dried edible rose petals
1/4 cup pomegranate seeds, blotted dry
2 teaspoons pomegranate juice
3 tablespoons confectioners' sugar

Steps:

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.
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.
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.
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.
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.
Scoop out 1/4 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.

COOKIE ART

Cookie Art image

Let kids play Jackson Pollock by squeezing drops of liquid food coloring onto large squares of dough and then using a straw to blow the color around. Layer colors until the abstract "painting" is complete.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 12 to 16

Number Of Ingredients 8

Ingredients

4 cups sifted all-purpose flour, plus more for dusting
1/2 teaspoon table salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
Assorted liquid food coloring, for decorating

Steps:

Line two baking sheets with parchment paper; set aside. In large bowl, sift together flour, salt, and baking powder; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Beat in eggs.
Add reserved flour mixture; mix on low speed until well combined. Stir in vanilla. Wrap in plastic; refrigerate for 45 minutes.
Preheat oven to 325 degrees. On a floured work surface, roll dough 1/4 inch thick. Transfer rolled dough to a prepared baking sheet; chill until firm, about 15 minutes. Cut dough into large rectangles. Place the cut cookies 2 inches apart on both of the prepared baking sheets. To decorate, place a few drops of food coloring on a cookie. Using a straw, gently blow food coloring over cookie. Place baking sheet of decorated cookies in refrigerator; chill until dough is firm, about 15 minutes.
Bake for 12 to 15 minutes, until edges of cookies start to brown. With a metal spatula, transfer cookies to wire racks; let cool.

SAND ART COOKIES

Sand Art Cookies image

A friend of mine received this recipe and a jar containing all of the dry ingredients as a gift, and we made it together. It was a great gift - delicious and easy to make with the mix. So if you want to use this as a mix, just put all of the ingredients except for the butter and egg in layers in a jar and give it with the recipe. Otherwise, you can just enjoy them at home.

Provided by Starrynews

Categories Dessert

Time 50m

Yield 24 cookies

Number Of Ingredients 11

Ingredients

1/2 cup butter
1 egg
1/2 cup sugar
1/2 cup rolled oats
1/2 cup M&M's plain chocolate candy
1/2 cup brown sugar
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chocolate chips
1/2 cup crisp rice cereal

Steps:

Melt butter and stir in egg.
Add dry ingredients and mix well.
Form 1" balls and place 2" apart on greased cookie sheets.
Bake at 350F for 10-12 minutes.

Nutrition Facts : Calories 140.8, Fat 6.2, SaturatedFat 3.7, Cholesterol 18.5, Sodium 101.8, Carbohydrate 20.6, Fiber 0.7, Sugar 13.4, Protein 1.6

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