1 Attachment(s)
You Can Now Make Pop't Art Cookies at Home
You can now make Pop't Art, Epcot's signature festival sweet, in your home kitchen.
Attachment 4521
The official recipe to make a half dozen of the 2017 version of this treat has been released:
Quote:
Originally Posted by D23
Ingredients
SUGAR COOKIE
•1/2 cup sugar
•1 cup butter
•1 egg white
•2 1/2 cups all-purpose flour, sifted
•1/8 teaspoon salt
TOPPING
•6 tablespoons chocolate-hazelnut spread
GLAZE
•1 1/2 cups powdered sugar
•3-4 tablespoons milk
•2 teaspoons vanilla extract
•Food coloring
Instructions
FOR SUGAR COOKIE:
•Cream sugar and butter in bowl of an electric mixer fitted with a paddle attachment until fluffy. Add egg white and beat for 1 minute.
•Slowly add sifted flour and salt and beat at medium speed until a soft dough forms.
•Cover bowl and chill in refrigerator for 30 minutes.
•Preheat oven to 300°F. Line a baking sheet with parchment or silicone baking mat.
•Roll dough into a 1/4-inch thick rectangle on a lightly floured surface.
•Cut into six, 3×5-inch rectangles.
•Place cookies on prepared baking sheet and bake for 15 minutes, until golden brown.
•Remove from oven and cool for 30 minutes.
FOR TOPPING:
•Spread 1 tablespoon of chocolate-hazelnut spread on each cookie, leaving a border of about 1/8 inch around the edges of each cookie.
•Set aside.
FOR GLAZE:
•Whisk powdered sugar, 3 tablespoons of the milk, and the vanilla extract in a pie plate until smooth. Add additional milk if the glaze is too thick.
•Set aside 2 tablespoons of glaze in a small bowl.
•Dip each cookie, chocolate-hazelnut side down, in the glaze to cover the spread.
•Set on a wire rack to dry.
•Mix remaining glaze with desired color or colors of food coloring. Use a fork to drizzle colored glaze on top of the cookies.
The 2018 International Festival of the Arts version is a similarly frosted sugar cookie, but has a strawberry filling in place of the frosted over chocolate-hazelnut spread.
