Spring Bonnet Cookie Torte Recipe

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Spring Bonnet Cookie Torte
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Ingredients
24
Count
Nutrition
1746
Calories
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Ingredients:

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 baking sheets. Remove waxed paper; prick cookies with a fork.
  3. Bake at 350° for 8-10 minutes or until the edges are lightly browned. Carefully loosen cookies and cool on paper towels.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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. Yield: 8-10 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1745.91 Kcal (7310 kJ)
Calories from fat 454.38 Kcal
% Daily Value*
Total Fat 50.49g 78%
Cholesterol 145.66mg 49%
Sodium 252.66mg 11%
Potassium 184.97mg 4%
Total Carbs 289.59g 97%
Sugars 141.48g 566%
Dietary Fiber 0.02g 0%
Protein 14.38g 29%
Vitamin C 0.3mg 0%
Vitamin A 0.4mg 12%
Iron 0.3mg 2%
Calcium 78.7mg 8%
Amount Per 100 g
Calories 334.15 Kcal (1399 kJ)
Calories from fat 86.97 Kcal
% Daily Value*
Total Fat 9.66g 78%
Cholesterol 27.88mg 49%
Sodium 48.36mg 11%
Potassium 35.4mg 4%
Total Carbs 55.43g 97%
Sugars 27.08g 566%
Dietary Fiber 0g 0%
Protein 2.75g 29%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 12%
Iron 0.1mg 2%
Calcium 15.1mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 39.1
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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