Ingredients
Scale
- 1/2 batch Gluten Free Roll Out Cookies
- 1 1/2 c. nondairy chocolate chips, melted (use 1 Tbsp. shortening to smooth out if needed)
For Candy Glass:
- 1/2 c. corn syrup (or brown rice syrup)
- 1/4 c. granulated sugar
Tools:
- Bikini top cookie cutter
- frosting tip
Instructions
For the cookies:
- Follow the instructions for a half batch of the Roll Out cookies here.
- Cut into bikini top shapes (should create approximately 2.5 dozen). Allow to cool completely.
- You will need three cookies per cookie glasses: One cookie needs to be dipped in melted chocolate and fully cooled to set as well as have candy glass in the holes. One other cookie needs to have candy glass in the holes. The other cookie will just be plain. Watch the video tutorial here to get a good idea of the assembly. Be sure to allow the candy glass to harden completely before moving on (approx. 30 minutes) and keep a piece of wax paper underneath just to make sure that it doesn’t fully stick.
- Using melted chocolate as the “glue” to keep the cookies in place. Coated the sides with remainder melted chocolate. Allow to set in freezer.
For Candy Glass:
- Mix the corn syrup and sugar together. Place in microwave for 1 min. 45 sec. until bubbly and thick. Please note that you have to move fast with this part as the sugar liquid firms up quickly. You can try halving this candy glass recipe and doing it in batches.
