Spring Bonnet Cookie Torte

Name: Spring Bonnet Cookie Torte
Ingredients: 3/4 cup butter, softened; 1-1/2 cups sugar; 2 eggs; 3/4 teaspoon vanilla extract; 3 cups all-purpose flour; 1-1/2 teaspoons baking powder; 3/4 teaspoon salt; 1 cup vanilla or white chips; 1/4 cup half-and-half cream; 1 cup heavy whipping cream, whipped; 1 teaspoon vanilla extract; 1/2 cup butter, softened; 1/2 cup shortening; 4 cups confectioners' sugar; 2 tablespoons heavy whipping cream; 1 teaspoon almond extract; Pink or red liquid or paste food coloring

17 ingredients

9 steps

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
2 eggs
3/4 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup vanilla or white chips
1/4 cup half-and-half cream
1 cup heavy whipping cream, whipped
1 teaspoon vanilla extract
1/2 cup butter, softened
1/2 cup shortening
4 cups confectioners' sugar
2 tablespoons heavy whipping cream
1 teaspoon almond extract
Pink or red liquid or paste food coloring

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Form seven balls, using 1/4 cup of dough for each. Form three balls, using about 1/2 cup of dough for each. Cover and refrigerate for 1 hour.
2

Sprinkle each ball with sugar and place each one between two sheets of waxed paper. Roll smaller balls into 6-in. circles. Roll larger balls into 9-in. circles. Remove top sheet of waxed paper and flip invert circles onto ungreased
3

. Remove waxed paper; prick cookies with a fork.
4

Bake at 350° for 8-10 minutes or until the edges are lightly browned. Carefully loosen cookies and cool on paper towels.
5

In a small heavy saucepan or microwave, melt chips and half-and-half; stir until smooth. Cool to room temperature. Combine whipped cream and vanilla; fold into melted mixture.
6

To form bonnet brim, layer 9-in. cookies on a serving platter or Covered board (about 15 in. square), spreading 1/2 cup filling between layers. For crown, spread 1/4 cup filling on the bottom of one 6-in. cookie and center cookie on top of the 9-in. layer. Layer remaining 6-in. cookies, spreading 1/4 cup filling between layers. Refrigerate overnight.
7

For frosting, in a large bowl, beat butter, shortening and sugar on low speed until blended; beat on high for 5 minutes. Reduce speed to medium. Gradually add cream and extract; beat until smooth. Set aside 3/4 cup; tint remaining frosting pink.
8

Spread pink frosting over top and sides of cookies. Cut a small hole in the corner of pastry bag or heavy-duty resealable plastic bag; insert star pastry tip #20. Fill bag with white frosting. Holding bag at a 45° angle, form shell border at base of bonnet. Using the same tip, form a reverse shell border on top of bonnet.
9

Using another pastry bag, basket weave pastry tip #48 and white frosting, hold bag at a 45° angle to form a ribbed border at base of crown. Decorate with silk flowers on one side of bonnet. Tie a piece of ribbon into a bow and place on opposite side of bonnet.