Party Cookie Recipes - Fly Trap Cookies Recipe

Ingredients

• 30 Best Sugar Cookies 

FONDANT:

• 2 cups/400 g granulated sugar

• 3/4 cup/180 ml cold water

• 1/4 tsp cream of tartar

• 2 tbsp confectioners'/icing sugar, to dust

• 1/2 cup/160 g apricot preserves

• 4 oz/125 g bittersweet/plain chocolate, coarsely chopped

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Method:

1. Prepare the cookies and let cool completely. Fondant: Bring the sugar, water, and cream of tartar to a boil in a medium saucepan.

2. Wash down the sides of the pan with a pastry brush dipped in cold water to prevent sugar crystals from forming.

3. Cook, without stirring, until the mixture reaches 238°F (114°C), or the soft-ball stage. Sprinkle a lightly oiled baking sheet with cold water.

4. Pour the fondant syrup onto the sheet and let cool until warm, 10-15 minutes. When ready, the fondant should hold an indentation made with a fingertip.

5. Work the fondant, lifting from the edges toward the center, folding it until it begins to thicken, lose its gloss, and turn pure white.

6. Dust your hands with confectioners' sugar and knead the fondant until smooth. Place in a bowl and cover with a clean cloth. Let stand overnight.

7. Knead the fondant until malleable. Roll out on a surface lightly dusted with confectioners' sugar to a thickness of 1/4 inch (5 mm).

8. Drape the fondant over the cookies and cut out the fondant to fit the tops of the cookies. Warm the preserves in a small saucepan over low heat until liquid.

9. Spread the preserves over the cookies and place the fondant layers on top. Melt the chocolate in a double boiler over barely simmering water.

10. Spoon the chocolate into a freezer bag and cut off a tiny corner. Pipe over the cookies in concentric circles. Let stand for 5 minutes until set.

11. Draw through the lines from the center outward to create a spider's web effect.