Quilted Wedding Cake Cookies

• 8 tbsp (1 stick) butter, softened
• 1 tsp vanilla extract
• 3/4 cup sugar
• 2 None eggs, at room temperature
• 1 1/2 cups self-raising flour
• 1 1/4 cups flour
• 1 lb ready-to-roll white fondant
• None None Cornstarch, for dusting
• 1 None egg white, lightly beaten
• 2 tbsp silver dragees

1. Beat butter, vanilla and sugar in large bowl with electric mixer until just combined. Add eggs, one at a time, beating well after each addition.
2. Stir in sifted flours, in 2 batches; mix to a soft dough. Knead dough on floured surface until smooth. Cover and refrigerate for 30 mins.
3. Preheat the oven to 350u0b0F. Grease and line 2 baking pans with parchment paper.
4. Roll dough, in batches, between sheets of parchment paper to 1/4-inch thickness. Cut 18 wedding cake shapes from dough, re-rolling dough as necessary. Place shapes, about 2 inches apart, on prepared pans.
5. Bake for 10 mins, or until cookies are lightly browned. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
6. Knead icing on surface dusted with a little cornstarch until icing loses its stickiness. Roll to a 1/8-inch thickness. Cut 18 wedding cake shapes from icing, the same size as cookies. Re-roll icing as necessary. Cover icing shapes with plastic wrap.
7. Brush the top of a cookie with egg white. Place an icing shape on top. Press patchwork cutter onto icing to make a quilted pattern, or score in a crisscross pattern with a knife.
8. Dip small paint brush into water; wipe brush until almost dry. Dab paint brush at corners of quilted squares. Using tweezers, position silver dragees at the corners. Let stand until set.

butter, vanilla, sugar, eggs, flour, flour, readytoroll, cornstarch, egg white, dragees

Taken from recipes-plus.com/api/v2.0/recipes/36241 (may not work)