New Year’s countdown…
Cookie Clocks
Article and photo by Lisa Crockett
Ingredients:
- 6 ounces white molding chocolate
- 12 chocolate sandwich cookies (such as Oreo)
- Tube of prepared white decorator icing
- 3 ounces black fondant
- Round white cake decorating sprinkles
- Edible glitter (optional)
Directions:
Melt white chocolate in a microwave-safe bowl, heating at 30 second intervals, then stirring, until chocolate is smooth. In a chocolate cookie candy-dipping mold (available at craft stores and online) or muffin tin, place a generous tablespoon of melted chocolate, then add a chocolate sandwich cookie, then add more white chocolate to completely cover the cookie. Allow chocolate to harden at room temperature or in the refrigerator. Roll fondant to ¼-inch thickness and cut circles using a small round cookie cutter, drinking glass or jar. Dab fondant circles with water to help them adhere and place them on the chocolate-coated cookies. Use a toothpick to make 12 indentations in the fondant, roughly equidistant around the face of the clock. Insert cake sprinkles in indentations and press gently. Use decorator icing to draw clock hands
