Updated Tuesday, April 20th, 2004
Total Time: 30
Yield: 6-inch box
Cut four cardboard patterns: one 6-inch square, one 5-1/2-inch square, one 1-1/2x6-inch rectangle, and one 1-1/2x5-1/2-inch rectangle. Using the patterns and a pizza cutter or a sharp knife, cut the white chocolate into pieces: one 6-inch square, one 5-1/2-inch square, and two of each of the rectangles. Set aside.
Once you have your sides, place remaining white chocolate in a small heavy-duty zip-top plastic bag. Do not seal. Microwave on 50% power until candy melts, checking at 1-minute intervals. Seal plastic bag and snip a tiny hole in one corner.
Lay the 5-1/2-inch square flat on your work surface and pipe a thin line of melted candy along the outside edges. Press the two 1-1/2x5-inch rectangular pieces (long edges down) on the “north” and “south” edges of the square. Hold until sides set. Pipe more melted candy onto the side edges of the just-set rectangles.
Next, attach the 1-1/2x6-inch rectangles to the “east” and “west” sides of the box. Now you have a box; the remaining 6-inch square piece will be your lid. Fill in any gaps with melted candy. Let box stand until seams are firm. Fill box with cookies; top with lid and a wired ribbon bow. Store at room temperature.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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