Indian Corn Cookies

November 19, 2012 | 20 Comments »

Now that we’ve covered Indian corn colors, I thought it would be fun to make a few Indian corn cookies.

I didn’t have an actual Indian corn cutter so I came up with a few that would work.  My favorite combo was a carrot combined with a leaf…

but any of these worked well also.  For info on where I purchased these cutters, check the bottom of this post.

Every time I use my plastic carrot cutter, it reminds me to share a little tip.  I got it last year as part of an Easter set sold in Walmart stores but the connection between the carrot and stem was so thin, it was impossible to use.  So, I enlisted my handy dandy husband and a pair of tin snips to fix the problem.

The moral of the story?  If a cutter isn’t working for you, do not be afraid to adjust it a little.  The end.

Well not really the end, I drifted off.  Anywho, to make these cookies you will need:

  • Gold piping and flood icing
  • Light gold 20-second icing {I just added a little white icing to the bowl I used for the darker gold icing}
  • 20-second icing in various shades to use for the kernels {you can see my Indian corn pallet HERE}

Begin by flooding the “cob” area of the cookie with lighter gold 20-second icing.

Let the base dry, then begin adding kernels progressively, giving each color a little time to dry in-between.  This will give the cookies a lot of dimension.

I finished up with ivory kernels to make the other colors pop.  Keep in mind, you do NOT have to fill the entire cookie with kernels.  I think they look best with a little space showing and you could drive yourself crazy working that hard.

Once the kernels have dried, add the husks.  You can either outline, flood, and then use a smaller tip to add detail OR add leaves using a leaf tip. I used a #112 tip, which is kind of funky because it doesn’t take a coupler, and it seemed to work well.

If you make thin flood icing for the kernels they’re more likely crater…so, use thicker icing and a fan or a heatgun…whatever it takes to keep those kernels pretty and puffed!

Also, if you go with the leaf tip, make stiff-ish rather than super stiff icing for the husks.  You don’t want anyone breaking a tooth on the icing since it covers such a large portion of the cookies.

I used cutters above from a variety of places to make these cookies, so I thought I would make a list of my resources:

If you don’t have any of the cutters I used, these could also work well:

When you use your imagination the sky is the limit.  I cannot wait to see the creations that the Thanksgiving holiday is going to bring.  I hope everyone has a relaxing and easy few days to come.

Happy Baking!

 

 

Autumn Cookies, Cookies, Creative Use of Cutters, Food Cookies, Holiday Cookies, Seasonal Cookies, Thanksgiving Cookies, Tutorials
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