Tombstone cookies


When dreaming up this idea of a cupcake graveyard, I needed to think of how to make tombstones. I might have come up with something more creative and fitting had I had more time, and if I weren’t attempting to make 25 other things at the same time, in the same limited window, but oh well. I have always been a volume and variety baker over a beauty and style baker…

This was fairly easy dough to use to make the tombstones – it chills and then can be rolled out and cut. It was very dull and too time consuming to me to have to create a pattern for the headstones and the one cross I made – and they ended up being a bit too big for the cupcakes. But… with a tiny bit of advance planning, this would be easier. It would also be easier, and more pleasurable, for people who like the craftier, visual side of baking.

“Tombstone” cookies
6 tablespoons softened butter
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
1 1/3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Beat butter and sugar until creamy, add and beat egg and vanilla.

Sift dry ingredients together, add gradually to butter mixture, mix thoroughly until a soft dough forms. Divide dough into two parts and chill for about an hour.

Preheat oven to 200C when ready to bake.

Roll out dough (one part at a time) on a lightly floured surface. Cut into desired headstone or cross shapes (or whatever you plan to cut). If sticking into a cake, it makes sense to cut the bottom at an angle or spike shape.

Place on a baking sheet and bake for 8-10 minutes until very lightly browned. Let cool on baking racks.

Once cooled you can write on/decorate the cookies with melted chocolate or icing.


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