Molded Fondant Sugar Cookies
What you need:
- Sugar Cookies, recipe below
- Fondant (Marshmallow, recipe below, or purchased)
- Food coloring, gel recommended
- Flavoring, if desired
- Design molds, springerle or prosphora
- Cookie cutters (St Nicholas figure or scalloped for icon seals)
- Round or shaped cutters to cut out fondant pieces
Cookies need to be thick enough to support the fondant
1½ cups confectioners sugar, sifted
1 cup butter or regular margarine
1 teaspoon vanilla
½ teaspoon almond flavoring
2½ cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Cream sugar and butter. Mix in egg and flavorings. Mix dry ingredients together; add. Refrigerate 1-2 hours (less if using butter). Roll out with lightly flowered rolling pin cover on lightly floured pastry cloth to 1/4-inch thick (Dough sticks help roll dough evenly). Cut out and place on lightly greased baking sheet. Bake 375 7-8 minutes, until beginning to brown (may take longer with this thickness.
4 cups (8 oz) Miniature Marshmallows
1 pound Confectioners’ Sugar (4 cups) + more for dusting
2 tablespoons water
Gel food coloring
Flavoring, almond won’t darken the fondant
To Make Fondant Tops
- Roll fondant on lightly dusted surface to 1/4-inch thickness, or more if mold is thicker.
- Dust mold with powdered sugar.
- Press a piece of rolled out fondant into mold, working from the center out, pressing it into all areas of the design.
- Flip over and press mold into fondant; this somewhat flattens the back (don’t press mold all the way down!).
- Remove the mold; start from an edge, carefully peeling the fondant off the mold.
- Place fondant piece on waxed paper and cut out the fondant image with the appropriate cutter (for St. Nicholas figure, use the same House on the Hill cutter for cookie and fondant; 1 1/2-inch round cuter for Ukrainian seal; 2 5/8-inch round cutter for Istok icon seal—if cutter circle is a bit larger than design, just cut again from opposite edge.
- Brush cookie top with light corn syrup to attach the fondant to cookie. Tip The small icon fondant circles may also be used as candies. Just let the air dry a bit to make the design more prominent and the circle firm.
The standing St. Nicholas figure is from House on the Hill; both the mold and matching copper cutter are available for online purchase from Fante’s Kitchen Shop. The larger (2 1/2-inch) icon stamp is from Istok Enterprises, Inc, Russia; the smaller (about 1 1/3-inch) Ukrainian stamp is from workshop-archangel on eBay.