Name: Wedding Cake Sugar Cookies
Yield: 4 servings
Ingredients: 2 oz dried mixed fruit; 2 tbsp brandy; 1/2 cup butter, softened; 1 tsp finely grated orange zest; 1/3 cup granulated sugar; 1 tbsp honey; 1 cup self-rising flour, plus 2 tbsp, sifted; 3/4 cup all-purpose flour, sifted; 1/2 tsp pumpkin pie spice; None None cornstarch, for dusting; 18 oz rolled fondant; 1 None egg white, beaten lightly; 1 tbsp tiny white nonpareils

Servings: 4 persons

2 oz dried mixed fruit
2 tbsp brandy
1/2 cup butter, softened
1 tsp finely grated orange zest
1/3 cup granulated sugar
1 tbsp honey
1 cup self-rising flour, plus 2 tbsp, sifted
3/4 cup all-purpose flour, sifted
1/2 tsp pumpkin pie spice
None None cornstarch, for dusting
18 oz rolled fondant
1 None egg white, beaten lightly
1 tbsp tiny white nonpareils

1
Preheat oven to 350u00b0F. Grease 2-3 baking trays and line with parchment paper. Process dried fruit and brandy in a food processor until smooth.
2
In a stand mixer, beat butter, orange zest, sugar and honey until combined. Stir in dry ingredients and fruit puree, in 2 batches. Transfer to a lightly floured work surface and gently knead until smooth. Roll out until 1/4 inch thick. Cover and chill for 30 mins.
3
Using a wedding cake cutter, cut 12 shapes from dough. Place 2 inches apart on prepared trays and bake for 12 mins. Let cool on wire racks.
4
Dust a work surface with cornstarch. Knead fondant until no longer tacky. Roll out until 1/8 inch thick. Using the wedding cake cutter, cut 12 shapes from fondant. Cover with plastic wrap.
5
Brush tops of cookies with egg white then place fondant on top. Attach nonpareils with water.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Wedding Cake Sugar Cookies

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