Pop’t Art Recipe from Epcot International Festival of the Arts

Makes 6

SUGAR COOKIE
1/2 cup sugar
1 cup butter
1 egg white
2 1/2 cups all-purpose flour, sifted
1/8 teaspoon salt

TOPPING
6 tablespoons chocolate-hazelnut spread

GLAZE
1 1/2 cups powdered sugar
3–4 tablespoons milk
2 teaspoons vanilla extract
Food coloring

FOR SUGAR COOKIE:

1. Cream the sugar and butter in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add egg white and beat for 1 minute.
2. Slowly add sifted flour and salt and beat at medium speed until a soft dough forms.
3. Cover bowl and chill in refrigerator for 30 minutes.
4. Preheat oven to 300°F. Line a baking sheet with parchment or silicone baking mat.
5. Roll dough into a 1/4-inch thick rectangle on a lightly floured surface.
6. Cut into six, 3×5-inch rectangles.
7. Place cookies on prepared baking sheet and bake for 15 minutes, until golden brown.
8. Cool for 30 minutes.

FOR TOPPING:

1. Spread 1 tablespoon of chocolate-hazelnut spread on each cookie, leaving a border of about 1/8 inch around the edges of each cookie.
2. Set aside.

FOR GLAZE:

1. Whisk powdered sugar, 3 tablespoons of the milk, and the vanilla extract in a pie plate until smooth. Add additional milk if the glaze is too thick.
2. Set aside 2 tablespoons of glaze in a small bowl.
3. Dip each cookie, chocolate-hazelnut side down, in the glaze to cover the chocolate.
4. Set on a wire rack to dry.
5. Mix remaining glaze with desired color or colors of food coloring. Use a fork to drizzle colored glaze on top of the cookies.