This recipe provided courtesy of Karen Tack and Alan RichardsonPaper Doll Cookies
Makes 16 Cookie Dolls; 8 Per Recipe Ingredients:
2 recipes Quick Sugar Cookie Dough (page 226), any flavor
2 recipes Candy Clay (page 230), made with white chocolate
Yellow, red, green, neon blue, purple, and black food coloring (see Sources)
½ recipe Candy Clay, made with semisweet chocolate chips
¼ recipe Candy Clay, made with butterscotch chips
1 recipe Royal Frosting (page 232)
Chocolate, light green, yellow, and blue candy clay Lumberjack
Chocolate, white, red, and gray candy clay
1 thin pretzel stick (Bachman) Carmen
Yellow, pink, and purple candy clay
Fruit-shaped hard candies Tie Guy
Green and blue candy clay
Yellow candy decor (Cake Mate) Union Suit
Yellow and red candy clay
Yellow candy decors (Cake Mate)
Mini bear-shaped graham cracker (Teddy Grahams) Cave Woman
Chocolate, butterscotch, and white candy clay
Thin honey wheat stick (Pringles) Chef
White, blue, and butterscotch candy clay
Marshmallow, halved lengthwise
White royal frosting
White candy decors (Cake Mate)
Black jelly bean, halved lengthwise Bag Lady
Red, white, green, pink, and yellow candy clay
Red heart and green star decors (Cake Mate)
Green and pink fruit-shaped hard candies Directions:
Follow the directions for the Quick Sugar Cookie Dough through step 1.
Cut out 16 cookies using 5-inch gingerbread boy or girl cookie cutters.
Transfer the shapes to the cookie sheets about 1 inch apart.
Use a drinking straw to make a small hole in each hand for the ribbon.
Continue with step 3 to bake the cookies.
Cool on a wire rack. Line three cookie sheets with waxed paper.
Tint enough white chocolate candy clay into the desired colors to make the fabrics of your choice.
Knead until well blended.
Roll out one color of the clay at a time between 2 sheets of waxed paper to a 1 /8-inch thickness.
Using a fluted pastry wheel, a paring knife, small scissors, or cookie cutters, cut the rolled candy clay into shapes (see clay patterns, page 101).
After assembling the patterns, use the same gingerbread boy or girl cookie cutter used for the cookies to trim the clay to fit.
Transfer the clothing shapes to the cookie sheets.
Repeat with the scraps and the other pieces of clay, keeping covered with plastic wrap to prevent drying.
Shape the remaining candy clay scraps by hand, using candies for accents to make the accessories: suntan lotion bottle (chocolate and yellow clay), beach towel (neon blue and green candy clay, textured with a grater), ax (gray candy clay and thin pretzel stick), fruit hat and dress decoration and green shoes (fruit-shaped hard candies), tie tack, buttons, star, and lips (candy decors), teddy bear (Teddy Grahams), club (butterscotch candy clay and wheat stick), bone (white candy clay), chef's hat (marshmallow and white royal frosting), spoon (butterscotch candy clay), clogs (black jelly beans), hair barrette (pink candy clay), and purse (yellow candy clay and pink banana-shaped hard candy). Transfer the pieces to the cookie sheets. Divide the royal frosting between two ziplock bags.
Press out the excess air and seal the bags.
Snip a very small (1 /16-inch) corner from a bag.
Pipe dots of frosting on the back side of the candy-clay cutouts.
Attach the clay to the cookies.
Pipe dots of frosting on top of the cookies to add the extra decorations.
Let the cookies dry for at least 30 minutes. Thread a thin ribbon through the holes in the hands to tie the cookies together.