Eight years ago I gave up sugar for Lent. It was an enormous challenge for someone who loves sweets as much as I do, and I was pretty impressed with myself when I made it to the end.
I was expecting to lose a bit of weight during the process (I did not), but what I didn't expect was for my taste buds to totally change. Since that Lent I haven't needed sugar in my coffee or tea, and I've been totally turned off of milk chocolate. I'd never been a big fan of dark chocolate, but that changed too, and it became my new Favourite Thing.
So you can imagine my total delight when I discovered Sweetopia's delicious recipe for these dark chocolate sugar cookies. They are insanely addictive and I want one right now. They bake up a little bit fudgy in the middle, and with just a pinch of salt in the dough... omnomnomnom.
Anyone who's anyone in this crazy world of cookie decorating knows who Amber Spiegel is. She's the undeniable queen of royal icing. The Boss. The Godfather. She's basically a royal icing magician and her incredible abilities have driven me to improve for years.
I first saw the "brush embroidery" technique demonstrated in one of her mesmerizing YouTube videos and thought I'd have a go at it. Appalling photo quality aside, these turned out better than I'd hoped for on a first try - but they took f.o.r.e.v.e.r. It's not as easy as Ms. Speigel makes it look, that's for sure. #goals
I made these cookies for our staff summer party. I painstakingly hand-crafted the flowers from fondant. This was before I realized you could pipe flowers with royal icing.
Now that I think about it, I'm not even sure I was using meringue powder in my icing at that point. It was the dark ages. I'm glad it's over. Fondant tastes like wax.
About the Author
Hi, I'm Adriana! I'm a compulsive baker of goods, an artist, a chorister, and a lover of the 90’s. I've hiked across Spain and can catch my own fish for dinner.