Maggie Austin Signature Cookies Makes 20 to 25 cookies Creamy peppermint marbled fondant enrobes a crisp and tender sugar cookie. Your family's monogram is the canvas, and each chef participant signs the work of art. The cookie is perfect for a holiday gift or for simply enjoying the gift of time spent together. The sugar cookie dough is easy to roll thin and bakes to a consistency that is midway between chewy and crisp. Custom cake decorator Maggie Austin recommends using Satin Ice fondant, which we ordered online at SatinFineFoods.com. It is not too sweet and it's easy to work with; the smallest amount you can order is a 2-pound tub, but stored properly, it can last for one year. It can also be ordered online at GlobalSugarArt.com ($7.79) or Amazon.com ($11.95). It's best to use a silicone roller or smooth bottle for rolling the fondant, as it can pick up a pattern from a wooden rolling pin. For this recipe, you also will need food-safe colored markers, which we found at Sur La Table. We found the letter cookie cutters at Sur La Table as well. MAKE AHEAD: You may store excess fondant, but it is imperative that the fondant be well wrapped in plastic and stored in a resealable plastic food storage bag to keep it from drying out. The cookie dough needs to be refrigerated for at least 1 hour and up to 1 day. Decorated cookies can be stored in an airtight container for up to 1 week. Undecorated cookies may be frozen for up to 1 month. From Maggie Austin, of Maggie Austin Cake (MaggieAustinCake.com). Ingredients For the cookies 3 cups sifted flour, plus flour for dusting the work surface Pinch salt 1 teaspoon baking powder 16 tablespoons (2 sticks) unsalted butter 1 cup sugar 1 large egg 1 teaspoon good-quality vanilla extract About 3 ounces white fondant, preferably Satin Ice brand (see headnote) Cornstarch, for dusting the work surface A few drops peppermint oil extract Red gel food color (do not use liquid food coloring) Water Food-safe markers (see headnote) Colored sugars, for sprinkling (optional) Steps Whisk or sift together the flour, salt and baking powder in a medium bowl. Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium-high speed for 2 minutes, until creamy, stopping to scrape down the sides of the bowl as needed. Reduce the speed to low; add the egg and vanilla extract, beating until incorporated. Add the flour mixture in three additions, mixing on low speed just until the dough comes together. Do not overmix. Lightly flour a work surface. Transfer the dough to the surface and divide in half, patting both portions into wide, flat disks. Wrap in plastic wrap and refrigerate for at least 1 hour and up to 1 day. When ready to bake, let the dough sit at room temperature for 10 to 15 minutes. Preheat the oven to 350 degrees. Line baking sheets with silicone liners or parchment paper. Roll out the dough on the floured work surface to a thickness of 1/8 inch. Use cookie cutters to cut desired shapes, and arrange the cookies on the baking sheets, spacing them 1 inch apart. Scraps can be re-rolled; if the dough gets too warm, refrigerate it for a few minutes before using further. Bake 1 sheet at a time for 7 to 9 minutes, until the edges begin to turn golden; do not let the cookies brown. Let them sit on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Repeat to use all of the dough. Dust the work surface very lightly with cornstarch to prevent sticking. Working with a small amount at a time, knead white fondant with your hands to make it pliable and smooth. Add a drop or two of the peppermint oil extract; taste and adjust as needed. Use a clean toothpick to introduce a few streaks of red gel food color into the fondant. Knead just a few times to achieve a marbled effect. Roll out the fondant until it is quite thin (about 1/16 inch), being careful not to tear it. Cut the fondant using a cutter of the same shape that was used to cut out the cookies. Moisten the back of the fondant shape with a couple drops of water. Use a fingertip or pastry brush dampened with water to help stick a fondant cutout to each baked, cooled cookie. Allow to dry, uncovered, for at least an hour. When the fondant surfaces are firm and dry, use food-safe markers to add signatures and decorations as desired. For a decorative edge, if desired, moisten the edge of the cookie with a couple drops of water. Sprinkle with colored sugar. NUTRITION Per cookie (with fondant): 170 calories, 2 g protein, 23 g carbohydrates, 8 g fat, 5 g saturated fat, 30 mg cholesterol, 35 mg sodium, 0 g dietary fiber, 11 g sugar 