The Washington Post recently tapped Heather Chittum from Hook Restaurant in DC to craft a few sugary fantasies. The results – a Santa’s sleigh filled with ethereal Wedding Cookies, and an icy blue and white snowflake wreath made entirely out of sugar cookies – ran in the Times and Trib this week too – and we couldn’t resist sharing the links and some how-tos! So here’s how to make Heather Chittum’s Snowflake Sugar Cookie Wreath (pictured at left):
1. You’ll need about 30 baked snowflake cookies, preferably of 3 or 4 different sizes (see Heather Chittum’s Sugar Cookie recipe or use your own favorite). For the base, use a thin (½-inch) Foamcore ring that is 10 to 12 inches in diameter; the width of the ring (the surface for attaching the cookies) should be about 2 inches.
2. Use a No. 2 tip to outline the cookies with stiff royal icing. Let dry for 15 minutes.
3. Use a more fluid pale-blue-tinted royal icing to cover or flood/fill in some of the cookies. Use a more fluid white royal icing to flood/fill in some of the cookies. Immediately sprinkle some of them with white iridescent or sanding sugar. Decorate some of the just-iced cookies with more piping or sanding sugars, as desired. Let dry for 1 hour.
4. Arrange the decorated cookies in a random pattern on the foam base; use a stiff royal icing to affix the cookies and build a design. Leave a 2-inch gap at the top of the wreath; that will allow for space for a hanging ribbon. It’s best to vary and balance the different sizes of cookies around the base. You should have enough cookies to build 3 to 4 layers. Let dry for 2 hours. Store flat until ready to hang or display.