Sugar cookies give each other for the holidays, in North America Halloween items are baked from sugar cookie dough. But after all this type of cookie is not only one of the most popular, but also the most ancient. It is believed that the birthplace of sugar cookies was Persia, where initially these pieces of baked dough were just test batch readiness of the oven for baking bread. But with the advent of sugar in the 7th century, they became a full-fledged dessert. Today, sugar cookies decorated with icing are usually given in as a souvenir. So why not unleash your imagination and not turn a sugar dough circle into a beach washed by sea waves? Начинаем творить! 
Time: 2 час. plus time solidification Difficulty: easy Quantity: 12 cookies In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 packs of 470 gr. sugar cookie dough
- 450 gr (approximately 3.5 tbsp) powdered sugar
- 2 tbsp. l dry egg white
- 1 drop of royal blue gel food coloring
- 2 tbsp. crumbled graham crackers
- 48 marshmallows marshmallows
- A slice of 7.5 cm. From marmalade toffee Extreme
- 15 gr Toffee green chewing sweets, for example, flavored watermelon
- 6 green domed marmalades, cut in half
- 30 gr Taffy red chewing sweets, for example, flavored cherries
- 36 white chocolate drops
- Special equipment: round 10 cm. mold for cookies; 2 pastry bags with a round nozzle No. 3 (output hole about 3 mm.); 2 small pastry bags
Recipes with similar ingredients: shortbread cookies, chocolate chips (granules), iris, marmalade, marshmallows
Recipe preparation:
- Preheat the oven to 175 ° C. Roll out the dough and cut it out 12 circles of 10 cm., If necessary, rolling the trimmings still time. Put on 2 baking sheets that are not oiled. Bake 11-14 min., until the edges become light golden. Give 5 min. cool off on baking sheets, then put on a wire rack to allow the cookies to cool completely, for about 30 minutes.
- In parallel, in a large bowl, mix the powdered sugar with the dry egg white. Add 5 tbsp. l water and beat for about 2 minutes. with a mixer at a moderate to high speed until glazed dense glossy peaks, if necessary, add another 1 tbsp. l
- Transfer 1/4 tbsp. icing in a pastry bag with round nozzle number 3. Another 1/4 tbsp. put the icing in a small bowl and dilute 0.5 tsp. water for a more fluid filling consistency. Dip a knife or fork in the icing and lift them above the cup if frosting the glass back in 10 seconds, then the desired consistency is obtained. Add 1/4 tsp. water at a time until you get the right one consistency. Transfer to a small pastry bag (the nozzle does not needed).
- Add blue food coloring to the remaining glaze and mix until smooth. Transfer 1/4 tbsp. glaze in pastry bag with a round nozzle No. 3. Dilute the remaining blue icing 1/4 tsp water for more fluid fill consistency. Dip a knife or fork in the icing and lift them above a cup, if the glass frosting is back in 10 seconds, then the desired consistency is obtained. Transfer to a small pastry bag (No nozzle needed).
- Use a thick blue coating on the bottom. cookies an ocean border and a few waves and let dry for about 20 min Fill the “ocean” with liquid blue glaze, stretching it a toothpick to fill all the corners. Let it dry completely within 30 minutes
- Circle the top of the cookies with thick white icing. Give her about 20 minutes to dry completely. Fill in the blank space in the upper half of the cookies with liquid white icing stretching it with a toothpick to fill all the edges. Wet sprinkle glaze on top 1 tbsp. l crumbled crackers. Leave for about 30 minutes so that the glaze is completely dry, then lightly tapping on the liver, shake off excess crumbs. Zigzag move with white glaze at the junction of sand and water giving her form of sea foam. Let dry completely for 20 min
- In the meantime, prepare castles in the sand: dip 4 marshmallows marshmallow into water, then roll them in crushed crackers Graham and crumbs completely cover the surface of the marshmallow. Via thick white glaze fasten 3 marshmallows together in order to to form the base of the castle. Squeeze out a small droplet glaze on the bottom of the 4th marshmallow and glue it on top of the base. Follow all the steps with the remaining cookie crumbs and icing, so that in the end you get 12 castles.
- Flags: with a sharp knife cut out of marmalade toffees 12 small flags. Cut 6 toothpicks in half for flagpoles. Stick half a toothpick in each flag and stick the resulting flags into the top of the sand castle.
- Sand Buckets: Cut 12 Strips from Green chewing candy, each 1.2 cm long and 2 mm. the width. Roll out in your hands 1 strip of 2.5 cm. The rope for the handle of the bucket. Use a thick white glaze to glue the handle to half of the green marmalade. Sprinkle some crumbled on top of the bucket crackers. Do the same with the rest of the ingredients to the result is 12 buckets of sand. Owls: from green chewing candy cut 12 strips for scoop handles, 1.2 cm each. length and 2 mm. the width. Then, cut 12 squares from the candy 6 mm each. and form the lower parts of the green scoops. Push down one small square to each “pen” to get 12 scoops.
- Crabs: using the back of round nozzle No. 3 cut 12 half circles from red chewing candy. Slice 72 4 mm foot strips. width and 6 mm. long. Press 3 legs on each side of the semicircle to get 12 crabs.Shells: use a sharp knife to cut 2 small pieces from the bottom of each chocolate drop to give it shell shape. Using a knife with cloves, give the surface Chocolate texture similar to a shell.
- Cookie assembly: glue with a thick white glaze 1 sand castle, 1 bucket, 1 scoop, 3 shells and 1 crab for each biscuit. Leave on for about 20 minutes to ensure that everything is completely has dried up.
