Decorating cookies with marshmallow fondant

 

     If you're in a hurry, decorating butter cookies with marshmallow fondant is a great time-saver. Drying time is a few hours, weather permitting, compared to a few days if you're using royal icing.

     You also use one cutter for both cookie and fondant. Just attach the fondant with a little water or light corn syrup and you're set.

     For additional embellishments, you can decorate some more with royal icing, dragees or petal dust. For the butter cookie and royal icing recipes, look here. This recipe for marshmallow fondant was adapted from Cake Central which you can find here. I used only half of the flavoring though as I find the original amount too overwhelming for my taste.

Marshmallow Fondant

Ingredients
1-16 oz. bag miniature marshmallows
2- 16 oz. boxes confectioner's powdered sugar
2 tablespoons water
1 teaspoon vanilla
shortening
cornstarch

Instructions
1. Grease mixing bowl and dump 1 lb. sifted powdered sugar inside. Set aside.
2. Put marshmallows and water in a large microwave-safe bowl greased with shortening.
3. Microwave on high for 60 seconds. Stir. If all the marshmallows are not melted, return to microwave and heat for approximately 30 seconds. Stir. Continue this procedure until all marshmallows have melted.

4. Make a well in the center of the confectioner's sugar and pour the melted marshmallows. With the paddle attachment of the mixer, mix on slow speed until all the sugar is incorporated and mixture is thick but still a little runny.

5. Grease your work surface with shortening. Sift the remaining 1 lb. sugar. Make a well in the center and pour marshmallow mix.

6. Mix in the rest of the sugar. Knead fondant until it holds its shape and is not sticky. 

7. Form fondant into a ball or divide into how many colors you require. You can color your fondant at this point or continue to the next step. 
8. Wrap the fondant in cling film and let it rest until ready to use.

How to decorate cookies with MMF (marshmallow fondant)

1. Make fondant pliable by microwaving for 10 to 15 seconds. Color fondant as needed.

2. On a surface dusted with cornstarch, roll out fondant . Cut out shapes using cookie cutter.
3. Brush underside of fondant shapes with a little water.
4. Position fondant on top of the cookie and press ever so gently.
5. Leave to dry while you make the royal icing.
6. Decorate cookies with royal icing for a finished look.

     There's one caveat though. Cookies decorated with fondant do not keep very long. The colors fade easily with light. So if you're planning to use fondant for cookies, make sure not to decorate cookies too much in advance. A couple of days lead time should be fine.