Have you ever been sitting in class, watching your teacher scribble something unreadable on the blackboard, and thought, “Dang, I wish I could eat that!”? Yup… me neither. But, all of your dreams (that you didn’t even know you had) are about to come true! In just a few short hours, instead of using that lame lined paper to finish your math homework, you could be using these ~rad~ chalkboard cookies! SO LET’S GET COOKIN’. You have work to do!
Chalkboard Cookies
Ingredients
Instructions
Preheat oven to 350°F. Mix together flour, baking soda, salt, nutmeg, and baking powder together in a large bowl.
In another large bowl, beat together the butter, sugar, egg, vanilla, and sour cream until smooth.
Mix together the wet and dry ingredients until dough is formed.
Wrap the dough in cling wrap and chill for 3 hours. Once chilled, roll out and cut into 2 inch shapes. Bake cookies for 15 minutes, or until golden brown.
Now for the icing! In a bowl, mix sugar, egg whites, cocoa and activated charcoal (fancaaay), then beat with a whisk or hand mixer for 8 to 10 minutes.
Fill a piping bag or plastic bag with blackboard icing. Cut the tip of the bag off to allow for easy icing. Ice the cookies and let them sit for 2 hours until solid.
While icing is hardening, mix the bag of white chocolate chips with the shortening. Microwave for 15 second intervals, stirring at each interval, for a total of 1 minute and 30 seconds or until smooth.
Next, place a plastic bag in a cup, and fill with white chocolate mixture. Seal and cut the tip of one side of the bag.
Cut each straws in half. With your bag of white chocolate, fill each straw and freeze for 3 hours until hard.
When the chalk is firm, squeeze each pieces out of half straws. Set aside.
Finally, IT’S COLORING TIME! Check out that chalkboard cookie masterpiece!