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Rothko Cookies

Back when I was in art school, art history classes gave me a strong appreciation for the American painter Mark Rothko…There’s just no denying Rothko’s work is expressive and beautiful. Today’s post is a throwback to my art school days.

Story and Photos by Seton Hurson Rossini - Source: http://www.pixel-whisk.com

Photo ©Seton Hurson Rossini

“What is art? Are we are? Is Art, Art?”

-Lisa Turtle, Saved by the Bell

Back when I was in art school, art history classes gave me a strong appreciation for the American painter Mark Rothko. Even if you aren’t artsy-fartsy, you’ll probably recognize the unmistakable rectangular blocks of color and light. In fact, I often see prints of his work hanging in the homes and offices of people who aren’t even abstract art lovers. There’s just no denying Rothko’s work is expressive and beautiful. Today’s post is a throwback to my art school days. I’m pretty sure I was dreaming of cookies as I nodded off in those art history classes. Now, I’m sure Rothko would be livid with my lighthearted cookies, but my teachers would be proud…”see how the buttercream colors blend so wonderfully!” Perhaps I could even teach my own art history cookie class?

For these cookies, I made a simple chocolate cut-out cookie, but you could make any cut-out cookie for the base. Then I covered the cookie with a thin layer of white fondant and, voilà!, you’ve got a blank canvas. Make a simple buttercream to tint with gel food coloring, and you’re only a few brushstrokes away from a Rothko cookie.

Photo ©Seton Hurson Rossini

Chocolate Cut Out Cookies

makes 20 cookies

DIRECTIONS

1. Melt chocolate in the microwave and let cool slightly. Beat butter and sugar in bowl of an electric mixer on high until light and fluffy. Beat in egg and vanilla. Add in melted chocolate and mix well.

2. Add flour, baking powder and salt. Mix until all ingredients are incorporated, then wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.

3. Preheat the oven to 350 degrees. Grease or line cookie sheets. Heavily flour your work surface and roll dough out to 1/8″ thickness. Use a ruler and sharp knife to cut 3×4″ rectangles of dough. Place on cookie sheet and bake for 12-13 minutes, or until edges just begin to brown. Cool completely.

Photo ©Seton Hurson Rossini

Photo ©Seton Hurson Rossini

Photo ©Seton Hurson Rossini

Photo ©Seton Hurson Rossini

Photo ©Seton Hurson Rossini

Photo ©Seton Hurson Rossini

Simple Buttercream (courtesy of Domino Sugar)

INGREDIENTS

1 lb. box Confectioners Sugar

1/2 cup – butter (1 stick), softened

3 to 4 tablespoons – milk

1 teaspoon – vanilla extract

DIRECTIONS

1. In a large bowl with electric mixer at low speed, combine sugar, butter, milk and vanilla. Beat at medium speed 1 to 2 minutes until creamy. If desired, add more milk until frosting is spreading consistency.

2. Tint frosting to desired colors with gel food coloring.

 

Photo ©Seton Hurson Rossini

Photo ©Seton Hurson Rossini

Roll the fondant out to about 1/16″. Place the cookie on top of the fondant and use a sharp knife to cut a rectangle the same size as the cookie. Then trim the edges of the fondant rectangle so it sits just slightly smaller than the cookie.

Photo ©Seton Hurson Rossini

Spread a teaspoon of white buttercream on the cookie (keeping a quarter inch border around the edges) so the fondant will stay put.

Photo ©Seton Hurson Rossini

Photo ©Seton Hurson Rossini

I literally had my computer propped up next to my workspace so I could compare colors as I mixed them. I found plenty of great Rothko works here. Keep in mind that as the buttercream sits, the color gets more intense. Use a clean paintbrush to paint the buttercream right onto the fondant. Now, that’s some tasty paint!

Photo ©Seton Hurson Rossini

Photo ©Seton Hurson Rossini

Photo ©Seton Hurson Rossini

Photo ©Seton Hurson Rossini

Photo ©Seton Hurson Rossini

Photo ©Seton Hurson Rossini

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