
EPCOT’s International Festival of the Arts has officially begun, marking the first major seasonal event since the holiday season concluded. This is always my first little nod to the new year, getting excited about all the new fun to be had at EPCOT and around the Walt Disney World Resort for the new year.
This week’s Saturday Cooking Sesh is based around the Festival of the Arts, and while I am going to revisit two recipes from the celebration that we shared with you last year, I always wanted to include a throwback to an old favorite that can be so much fun to enjoy with the family. If you are looking for an activity to enjoy with the kids this weekend or any time before visiting EPCOT’s Festival of the Arts, give this D23 recipe a try first!
Pop’t Art Recipe from Epcot International Festival of the Arts
Bake your own masterpiece with this Pop’t Art recipe straight from the Epcot International Festival of the Arts. Makes 6
SUGAR COOKIE
- 1/2 cup sugar
- 1 cup butter
- 1 egg white
- 2 1/2 cups all-purpose flour, sifted
- 1/8 teaspoon salt
TOPPING
- 6 tablespoons chocolate-hazelnut spread
GLAZE
- 1 1/2 cups powdered sugar
- 3–4 tablespoons milk
- 2 teaspoons vanilla extract
- Food coloring
FOR SUGAR COOKIE:
- Cream the sugar and butter in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add egg white and beat for 1 minute.
- Slowly add sifted flour and salt and beat at medium speed until a soft dough forms.
- Cover bowl and chill in refrigerator for 30 minutes.
- Preheat oven to 300°F. Line a baking sheet with parchment or silicone baking mat.
- Roll dough into a 1/4-inch thick rectangle on a lightly floured surface.
- Cut into six, 3×5-inch rectangles.
- Place cookies on prepared baking sheet and bake for 15 minutes, until golden brown.
- Cool for 30 minutes.
FOR TOPPING:
- Spread 1 tablespoon of chocolate-hazelnut spread on each cookie, leaving a border of about 1/8 inch around the edges of each cookie.
- Set aside.
FOR GLAZE:
- Whisk powdered sugar, 3 tablespoons of the milk, and the vanilla extract in a pie plate until smooth. Add additional milk if the glaze is too thick.
- Set aside 2 tablespoons of glaze in a small bowl.
- Dip each cookie, chocolate-hazelnut side down, in the glaze to cover the chocolate.
- Set on a wire rack to dry.
- Mix remaining glaze with desired color or colors of food coloring. Use a fork to drizzle colored glaze on top of the cookies.
This recipe has been converted from a larger quantity in the restaurant kitchens.
The flavor profile may vary from the restaurant’s version.
All recipes are the property of Walt Disney Parks and Resorts U.S., Inc.,
and may not be reproduced without express permission.
Are you looking for something a bit more intricate to whip up this weekend? Try last year’s recipes for Blue Corn Pupusa and Pork with Guajillo-Árbol Chili Sauce; both can be found here.