Chalkboard Cookies with Edible Chalk
18 (4-inch) cookies
- 1 cup firmly packed Domino® Light Brown Sugar
- 1/2 cup (1 stick) butter or margarine, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons Domino® Honey Granules
- 1 to 2 tablespoons hot water
- 2 cups Domino® Confectioners Sugar
- 1 1/2 tablespoons meringue powder
- 3 tablespoons warm water
- black food coloring
White Chocolate Chalk
- 1/3 cup Domino® Granulated Sugar
- 7 to 8 plastic straws, 8 ½-inches long and approximately ½-inch wide
- 8 to 10 ounces white chocolate wafers
- 1 plastic disposable piping bag or squeeze bottle
- 1 chopstick
Preheat oven to 350°F. Line baking pans with parchment paper.
Beat brown sugar and butter in large mixing bowl until light and fluffy. Add egg and vanilla; beat until creamy.
In a separate bowl, stir together flour, baking powder and salt. Gradually add to sugar mixture.
On a well-floured surface, roll out half of the dough at a time to ½-inch thickness. Cut into rectangular shapes with floured cookie cutter and place on prepared cookie sheets.
Bake 12 to 15 minutes. Cool on wire rack.
In a bowl, stir hot water into honey granules until it is a syrup. Set aside to be used later.
In a mixing bowl, with mixer at medium speed, slowly beat confectioners' sugar, meringue powder and warm water, then increase speed until stiff peaks form, about 5 to 7 minutes.
Mix in honey granules syrup, beating until desired consistency. If icing is too thin add more confectioners’ sugar. If icing is too thick, add water one drop at a time. Tint icing with black food coloring.
Using pastry bag with #2 tip, decorate cookies with black icing. Let dry for at least 5 hours or overnight.
White Chocolate Chalk
Put sugar in a tall glass; set aside.
Melt chocolate according to directions on package. Pour melted chocolate into piping bag or squeeze bottle.
Cut tip of piping bag or squeeze bottle tip. Stand straws up in sugar-filled glass. Fill each straw with melted chocolate, tapping to remove any air bubbles. Let chocolate-filled straws cool and harden. Remove straw from glass; break chocolate at 2 ½ inches intervals. Push chalk out using a chopstick. Keep in a cool, dry place until ready to use.