White-Chocolate Christmas Cookie Gift Box
By Yankee Magazine|Apr 20 2004|
Yield
6-inch box
Total Time
30 minutes
Ingredients
2 14-ounce packages white-chocolate confectionery coating*
Instructions
Melt confectionery coating according to package directions. (Do not overheat, and do not let melted candy come into contact with water.) Pour melted coating onto parchment paper, spreading a 1/4-inch thick layer into an 11×14-inch rectangle; let stand at room temperature until firm to the touch, about 2 hours. Do not refrigerate.
Cut four cardboard patterns: one 6-inch square, one 5-1/2-inch square, one 1-1/2×6-inch rectangle, and one 1-1/2×5-1/2-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 1-1/2×5-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 1-1/2×6-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.
Notes
*In testing, we used White Candy Melts
