Freelance designer and illustrator Kim Neill was inspired to turn Pantone color chips into edible cookies after finding the Pantone color tins by Seletti at a nearby art supply store.
As a holiday gift for her clients, she filled the tins with rectangular sugar cookies topped with colored icing and used an edible marker to indicate the PMS colors.Kim even made METALLIC pantone chips. Using bottles of silver and gold edible luster dust to rush atop the icing, she created cookies in PMS Metallic Silver 877, Gold 871 and Pink 8062.The cookies in the tins were a huge hit with her clients. The faves? Seems that the PMS 485, PMS 183 and Silver 877 were the most popular.How to make Kim's brilliant PANTONE CHIP COOKIES:
She used Mary’s Sugar Cookie recipe from the Betty Crocker cookbook. Super tasty. Recipe here.Roll dough out between 1/4” and 1/8“ thickness. Thinner cookies keep their shape better. Cut 2” x 2.5” rectangles out of dough (using a stencil from cardboard may make it easier). Cook until lightly golden brown, keeping an eye on them as they cook because they cook quickly.Note: If you are filling a Pantone Tin, three batches of cookies will only fill up the tin halfway. They are big tins, so to resolve this, Kim ended up lining the bottom of the tin with folded over bubble wrap to make the tin appear full.An alternative to the tin would be to fill with Pantone mugs with the cookies, which make for a nice individual gift. Purchase the Pantone Storage Tins or the Pantone Mugs for your cookies.FOR THE ROYAL ICING:This is a great recipe to use because it keeps color vibrant, doesn’t fade and dries nice without being too hard. Flavor with white vanilla here if you can. Regular vanilla tends to darken the icing a bit. You might want to add a bit more milk then the recipe calls for to get the perfect spreading consistency. Recipe found here.DECORATING THE COOKIES:Make a big bowl of white royal icing. Start by spreading a strip of white icing across the all the cookie bottoms and let dry. Now use what’s left of your white icing to make colors.Scoop 3-4 heaping tablespoons of icing in a tiny bowl and then color with solid food coloring. This will color 3-5 cookies. Once you are done with one color, rinse your bowl out and start again. Doing colors this way keeps the mess down and you don’t have to worry about what you just mixed drying out. Using a food dye pen, write the matching [or closest] PMS number down on the cookies.Kim used Gourmet Food Writers, available for purchase here. To make the Metallic Chips, use a soft brush or cotton ball to burnish icing surface with gold or silver luster dust, available for purchase here.all images and recipes courtesy of Kim Neill.
As a holiday gift for her clients, she filled the tins with rectangular sugar cookies topped with colored icing and used an edible marker to indicate the PMS colors.Kim even made METALLIC pantone chips. Using bottles of silver and gold edible luster dust to rush atop the icing, she created cookies in PMS Metallic Silver 877, Gold 871 and Pink 8062.The cookies in the tins were a huge hit with her clients. The faves? Seems that the PMS 485, PMS 183 and Silver 877 were the most popular.How to make Kim's brilliant PANTONE CHIP COOKIES:
She used Mary’s Sugar Cookie recipe from the Betty Crocker cookbook. Super tasty. Recipe here.Roll dough out between 1/4” and 1/8“ thickness. Thinner cookies keep their shape better. Cut 2” x 2.5” rectangles out of dough (using a stencil from cardboard may make it easier). Cook until lightly golden brown, keeping an eye on them as they cook because they cook quickly.Note: If you are filling a Pantone Tin, three batches of cookies will only fill up the tin halfway. They are big tins, so to resolve this, Kim ended up lining the bottom of the tin with folded over bubble wrap to make the tin appear full.An alternative to the tin would be to fill with Pantone mugs with the cookies, which make for a nice individual gift. Purchase the Pantone Storage Tins or the Pantone Mugs for your cookies.FOR THE ROYAL ICING:This is a great recipe to use because it keeps color vibrant, doesn’t fade and dries nice without being too hard. Flavor with white vanilla here if you can. Regular vanilla tends to darken the icing a bit. You might want to add a bit more milk then the recipe calls for to get the perfect spreading consistency. Recipe found here.DECORATING THE COOKIES:Make a big bowl of white royal icing. Start by spreading a strip of white icing across the all the cookie bottoms and let dry. Now use what’s left of your white icing to make colors.Scoop 3-4 heaping tablespoons of icing in a tiny bowl and then color with solid food coloring. This will color 3-5 cookies. Once you are done with one color, rinse your bowl out and start again. Doing colors this way keeps the mess down and you don’t have to worry about what you just mixed drying out. Using a food dye pen, write the matching [or closest] PMS number down on the cookies.Kim used Gourmet Food Writers, available for purchase here. To make the Metallic Chips, use a soft brush or cotton ball to burnish icing surface with gold or silver luster dust, available for purchase here.all images and recipes courtesy of Kim Neill.
