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Edible Cookie Buildings




Source of Recipe


Internet


List of Ingredients




Chocolate chip cookie dough:

6 cups all-purpose flour.
1 tablespoon baking soda.
1 teaspoon salt
2 cups (4 sticks) unsalted butter (softened),
1 1/2 cups granulated sugar.
1 1/2 cups light brown sugar
1 tablespoon vanilla extra.
4 large eggs
1/2 cup milk.
4 cups mini chocolate morsels
Rectangular cake board

Icing:
6 tablespoons meringue powder
8 cups confectioners' sugar
3/4 cup water
1 tablespoon vanilla extract Red paste food colorings
food colorings (red, green,stc)



Recipe



*NOTE It is recommended that the dough and icing sets overnight.


Make the cookie building:


Measure all ingredients and set aside.
Place the flour, baking soda,and salt into a large mixing bowl and stir with a wire whisk to combine.
Add butter,white and brown sugars and vanilla into a large mixing bowl.
Using a handheld electric mixer, mix all ingredients on medium speed until smooth.
Add the eggs, one at a time, mixing for 20 seconds after each addition.
Add the milk and beat the mixture for another minute.
Scrape down the sides of the bowl with a rubber spatula.


Slowly add the dry ingredients until combined.
Add the chocolate chip mini morsels and mix with until thoroughly combined
Place a handful of flour on the work surface, turn the dough out onto the flour and sprinkle the top of the dough with a bit more flour
Divide the dough into three parts,
Form into flat discs wrapping each with plastic wrap, and chill the dough 4 to 6 hours or overnight.

Cut out the templates
Line 3 baking sheets with parchment paper.
Place a disc of chilled dough onto a floured piece of parchment paper,
Sprinkle the dough with more flour and cover with another piece of parchment paper.
Roll the stiff dough out until it is about 1/3-inch thick.
Place the paper template onto the dough and using a small sharp knife, cut out shapes of the barn.
Carefully lift the barn pieces and place onto the parchment paper lined baking sheets.
Leave about 1/2 inch in between each piece.
Place the baking sheets into the freezer for 30 minutes.

Preheat the oven to 375'F.
Bake the dough in the preheated oven for 15 minutes or until it is firm and golden brown.
Remove from the oven and place the templates on top of the hot dough.
Using a small sharp knife, carefully cut around the templates once again (Since the dough will have spread slightly).
Cool the dough completely.

(Let the kids eat the cooked scraps of cooked dough).

Carefully remove the barn piece from the parchment paper.


Icing:
Place the meringue powder and 6 cups confectioners' sugar into a large bowl and whisk until blended.
Combine the water with the vanilla extract using a hand held mixer on low speed,
Slowly pour the liquid ingredients into the dry ingredients.
Mix until combined.
Increase the speed to high and beat until smooth and silky.
The icing should be a thick constancy, enough to spread with a spatula, but thin enough to pipe from a pastry bag.
If it is too thick, add a few droplets of water,If it is too thin, add confectioners' sugar.
Place the Icing in an airtight container until ready to use.

Note: experiment with the varying thickness of the icing.
When it is just right, the icing should dry to a nice even sheen without seeing the stroke marks made by the spatula.
Piping should flatten out somewhat, but not spread.
It should not be as thick as the familiar cake decorating frosting.

Paint the barn:
Choose the color you would like to use.
You can made a traditional red barn.

Divide the icing in half, placing each in medium bowls.
Leave half white, and color the other half.
Using the tip of a spoon, stir the coloring into the icing until blended.
Add enough color to achieve the shade that you want but remember that food coloring tends to intensify or "bloom" as it stands.
Place the pieces of the barn on a flat surface, brushing the excess crumbs away.

Paint the four side walls of the barn and the two barn doors with your colored icing using a small
spatula to spread the royal icing onto t e surface. Next paint the four roof panels with the white royal icing. Leave overnight to completely dry and harden. GROWN-UPS:

Using a handheld mixer, mix in enough reserved confectioners' sugar to each icing to make it a bit stiff (stiff enough to pipe and "glue" the sides of the barn together)
Place each of the icings into large pastry bags fitted with 1/4-inch plain tips.

Assemble the barn:
Hold one of the four walls in one hand and pipe a thick line of icing along the bottom edge and along the inside side edges.
Place the piece upright on the rectangular cake board.
Have your helper hold this in place or use a can or bottle to support it
Do the same with the remaining three sides, joining the sides at right angles.
Press to attach.
At this point the structure will sup­port itself.
Remove the can or bottle.

To attach the roof, pipe a very thick line of white icing along the slanted top edges of the barn sides.
Hold the narrower roof piece in one hand and pipe a thick line of icing along the top inside edge and bottom inside edge.
Gently press the roof piece onto the very top of the barn.
Repeat with the other side of the roof.
Next take the wider roof pieces and place below the tops of the roof.
There should already be enough icing to glue the pieces together.
Trim the barn doors with white icing and then pipe some red icing onto the sides of the doors and glue them into place.
Decorate the "farm" as desired, covering the rectangular board with crushed chocolate wafer cookie (for soil),
colored coconut (green for grass).

Note: Spread a thin layer of icing on the cake board to help glue the soil and grass in place.