Skull and Daisy Cookies

January 30, 2012

I made brownies on Friday, but I didn't get any pictures, so I coudn't blog about them. But they were really good. Trust me.

And because the brownies didn't pan out, here are some cookies I made for a friend's daughter's 13th birthday. Same friend as the cake, actually. And I have cupcakes for a third daughter next week. Nothing like getting them all out of the way at once, I guess.

I had been wanting to try Lila-Loa's End-All Chocolate Cookie recipe, so I figured this would be a good time to do it. The dough had a different texture than my regular vanilla sugar cookies, so it took me a moment to figure it out, but once I did it was fine. And YUM! It was really hard not to just hide in the corner and eat them all. But I controlled myself.

So, I rolled out the dough on my trusty Do-Bord.

If you make a lot of rolled cookies and you don't have one of these, you should get one. It is awesome. Not only will all of your cookies be the same thickness, it really speeds up the whole process. Of course, I suck at rolling cookies, so that's another reason why I love it.*

So, my friend said her daughter was into goth, so I went with skulls. LilaLoa also posted some cute girly skulls a while back, so I decided to make those. Or at least a close approximation. She used an upside-down tulip cutter. Only her tulip cutter has leaves, and mine doesn't, so I had to wing it. I used a tulip and two paisleys.

And arranged them thusly:

The dough was really great because it didn't spread at all in the oven. With my vanilla cookies, I usually put the cutouts in the freezer for a few minutes before baking so they don't spread. Didn't have to with these. And for a cookie baker, that's kind of a big deal.

And here's the finished product:

Note the sparkly bows. Disco dust, again. Sorry.

And I made some daisies to go with them. But I didn't like the daisies. They kind of look like a six-year-old made them, but what are you going to do? You can't tell from the picture, but there is black sanding sugar on the centers of the flowers. Just for a little sparkle.