James Bond 007 Spectre Cookies

The new James Bond movie is coming out today, November 6^th.  I’m really excited to see this movie.  I have loved all Daniel Craig’s James Bond movies and this one sounds like it’s going to be good.  To celebrate the release, I decorated some cookies with the 007 and Spectre logos. 

Check out my YouTube video to see how to make these James Bond 007 Spectre Cookies.

James Bond 007 Spectre Cookies

Tools:

-Cookies

-Black and white royal icing

-Templates of 007 and Spectre logos

-Waxed paper

-Tape

-Toothpick

First, decide on the size of your cookies.  This will determine the size of the logos.  I used a 3½ inch circle cookie cutter for this project.  After copying the logos to a Word document, resize the image to the correct size to fit onto the cookie, and print.

Next, make a royal icing transfer of the images using black royal icing.  To do this, place the image on a flat surface (e.g., a sheet pan or a cutting board), lay a piece of waxed paper over the image, and tape the waxed paper down so it doesn’t move while working.  Now you can pipe the royal icing transfer.  Use a toothpick to smooth any bumps or to fill in any holes.  Make sure to make a few extra transfers in case they break.

Royal icing is an amazing tool for decorating.  It can be many different consistencies (e.g., stiff enough to stand up straight to fluid enough to pour), which, allows for multiple types of applications.  When royal icing dries, it dries hard.  This is what allows us to pipe something and then pick it up and place it on the decorated item.  I used the royal icing recipe from Bake at350 for this project.

When piping the transfer, use royal icing that is thinned to a consistency where it will still hold its shape but will heal (i.e., become smooth) after being piped.  Let the transfer dry completely.  The time for this will vary but making the transfer 8 hours before (preferably overnight) is best. 

             

While the royal icing transfer is drying, make the cookies.  I used the shortbread cookie recipe in the Bouchon Bakery cookbook for this project but sugar cookies would work just as well.  Really, any cookie could be used as long as it bakes with a flat top.

When the royal icing transfer is completely dry, peel the transfers off of the waxed paper.  Be gentle while doing this because the royal icing transfers will be delicate and can break easily.  I always pipe extras in case I break a few during this process. 

Next, take white royal icing (the consistency should be the same as the consistency for the royal icing transfer), outline the cookie, and flood it (i.e., fill in the outline) with royal icing.  While the white icing is still wet, place the royal icing transfer onto the white icing.  This will allow the transfer to stick to the white icing.  Allow the icing to dry completely before eating. 

The finished project looks really clean and classy.  The transfers allowed me to make a more precise logo than if I had free-handed the picture.  I’m super excited to watch Spectre this weekend.  Let me know if you see it.  I’d love to hear what you think!