Beginner
Foxy Cookie Sandwiches
Give your foxy Valentine a little something sweet with these Foxy Cookie Sandwiches. Decorated using Candy Melts candy and Wilton icing colors, these cookie sandwiches are perfect for sneaking into brown bag lunches or school back packs. A simple decorating project for beginners, these Valentine's Day cookies are sure to bring a smile to everyone's face!
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Skill LevelBeginner
Instructions
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Bake cookies. Prepare cookie dough following recipe instructions. Divide into three equal portions. Using Christmas Red icing color, tint one portion red. Using Rose icing color, tint one portion dark rose and remaining portion light rose.
Roll out dough, one color at a time, to 1/8 in. thickness. Using heart cutter, cut out and bake cookies.
Helpful Hint: Keep in mind you’ll need two cookies per sandwich, so cut cookies in even amounts.
Make ears. Tape fox pattern to cake board. Cover with parchment paper.
Melt Bright White, Pink and Red Candy Melts candy, separately, according to package directions.
Prepare decorating bag with melted white candy. Cut 1/4 in. tip in bag. Following pattern, pipe inner ears. Immediately cover with nonpareils, tapping off excess. Using a toothpick, push candy into triangle shape, if needed.
Prepare two decorating bags separately with melted pink and red candy. Cut 1/8 in. tip in each bag. Fill in remaining outer ear. Chill until set, about 10 minutes. Reserve remaining melted candy in decorating bags.
Pipe fox face. Using remaining melted white, pink and red candy, pipe faces on half of heart cookies. Chill until set, about 10 minutes.
Melt Black Candy Melts candy according to package directions.
Prepare decorating bag with melted black candy. Cut 1/8 in. tip in bag. Pipe eyes and nose on faces. Chill until set, about 10 minutes.
- Assemble sandwiches. Prepare decorating bag with tip 2A and creamy decorator icing. On back of plain cookie, outline and fill in heart shape. Top with fox face cookie. Insert ears into icing.
Notes
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- Use half shortening and half butter for frosting decorations: Substitute out half of the butter in the frosting ingredients with solid vegetable shortening for pipable frosting. The shortening will help frosting decorations hold their shape for longer.
- Buttermilk vs Sour milk: Buttermilk and Sour milk are different, but both have some acidity to them. Some recipes will need this acidity to react with baking soda or baking powder. Buttermilk: is milk that has a bacteria culture added to it and allowed to ferment which gives it a tangy flavor. Sour milk: is a good substitute for Buttermilk and can be bought or made by adding vinegar and lemon juice to regular milk which makes it sour.
- To store decorated cake: Place the cake in the freezer, unwrapped, for 4 hours or more. Once frozen, wrap the cake securely in plastic wrap, then in aluminum foil. Your cake should stay fresh for at least a couple weeks wrapped this way. A day before serving, place in the fridge and loosen the wrapping. Let the cake defrost overnight in the fridge.
- To store undecorated cake: Wrap the individual cake layers in plastic wrap, then aluminum foil. When ready to serve, remove the wrapping and let the cake layers defrost completely in the fridge.
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