Beauty, Whimsy of Food Showcased at Epcot International Festival of the Arts – and Here’s a Recipe to Try at Home

We eat first with our eyes, and the new Epcot International Festival of the Arts takes that idea to new heights in Food Studios along World Showcase Promenade, where Epcot chefs are having fun with food every weekend (Friday through Monday) through Feb. 20.

As you stroll around the lagoon, eight Food Studios with dozens of dishes and beverages showcase an artful approach to eating – from seared red snapper with braised ratatouille and lemon-thyme beurre blanc at "Cuisine Classique" to the playful Pop't Art, a modern-designed sugar cookie with chocolate hazelnut filling at "Pop Eats."

These cookies are almost so pretty that you don't want to eat them – but the sweet sugar glaze with the chocolate hazelnut is an irresistible combination.

Pop't Art

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:

1. Cream sugar and butter in bowl of an electric mixer fitted with
   a paddle attachment until fluffy. Add egg white and beat for 1 minute.
2. Slowly add sifted flour and salt and beat at medium speed until a soft
   dough forms.
3. Cover bowl and chill in refrigerator for 30 minutes.
4. Preheat oven to 300°F. Line a baking sheet with parchment or silicone
   baking mat.
5. Roll dough into a 1/4-inch thick rectangle on a lightly floured surface.
6. Cut into six, 3×5-inch rectangles.
7. Place cookies on prepared baking sheet and bake for 15 minutes, until
   golden brown.
8. Remove from oven and cool for 30 minutes.

FOR TOPPING:

1. Spread 1 tablespoon of chocolate-hazelnut spread on each cookie,
   leaving a border of about 1/8 inch around the edges of each cookie.
2. Set aside.

FOR GLAZE:

1. 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.
2. Set aside 2 tablespoons of glaze in a small bowl.
3. Dip each cookie, chocolate-hazelnut side down, in the glaze to cover
   the chocolate.
4. Set on a wire rack to dry.
5. Mix remaining glaze with desired color or colors of food coloring. Use a
   fork to drizzle colored glaze on top of the cookies.