Asian Bowl Cut Sugar Cookies

I made these Asian bowl cut sugar cookies for Cynthia, to celebrate the birth of her INSANELY CUTE new little baby boy. Why?? Because every Asian has a picture of themselves as a kid with some variation of an Asian bowl cut… because, stick-straight shiny black hair makes the most beautiful, perfect no-fuss bowl cut …snip snip… hehe. Cynthia, you know Luke will be rocking one of these cuts in a few years while he’s wearing a mini tuxedo playing the piano like the Asian prodigy he will be!!

To make these smiley faced Asian bowl cut cookies:

1. Bake this sugar cookies recipe using a round circle cookie cutter.

2. Let cookies cool completely; frost cookies with a very thin, smooth layer of your favourite buttercream recipe or canned frosting.

3. Colour a small amount of white fondant with “copper/skin tone” gel food colouring, or whichever skin shade you want to make them. Colour a small amount of white fondant with black gel food colouring, or pre-purchase a small container of black fondant. Roll out the “skin” fondant to 1/8 inch thickness; using the same round cookie cutter, punch out circles. Gently place fondant circles on top of frosted cookies and press lightly into frosting to adhere.

4.Next, roll out the black fondant to 1/8 inch thickness; using the same round cookie cutter, punch out circles. Using a sharp knife, cut the black circles in two to create the bowl cut hairstyle. Using a small amount of frosting, stick the black hair onto the fondant face.

5. Finally, create by hand eye and mouth shapes by making tiny black fondant balls and pressing down lightly to create flatter circles. Alternately, cut out the shapes using the tips of open circle piping tips to punch out mini circles. Adhere with a toothpick’s tip amount of frosting or a teensy amount of water.

*Simple faces inspired by my mobile by Becky Brisco!

I have adored Cynthia for years now. Not only because she is an incredibly talented photographer and writer and maker of crazy-good-looking food – but because she has become a dear friend, like a cherished childhood pen pal, a woman who when I receive an email from her, or a comment on my blog, (or even a package in the mail to cheer me up with RAINBOW SPRINKLE BROWNIES!) – her thoughtfulness, intelligence, sweetness and sense of humour just radiates, and I always say out loud – “DAMN, THAT CYNTHIA IS SO NICE! I JUST LOVE HER!” Cynthia, I am so pumped for you on the arrival of your lil boo! SO much beautiful, crazy, insane-making, poo-filled, drooly, love-explosive and hilarious goodness ahead. He will change your life in ways you never knew, as I know he already has in just his first few days! What a guy! So much love to you, mama! xo Lyndsay 

Lookie! All of the epic #threeredbowls blog posts by some seriously talented folks (thank you Steph and Alana for hosting!):

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A Cozy Kitchen | Cornbread Chicken + Dumplings
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The Pancake Princess | Stovetop Pumpkin Bread Pudding
Snixy Kitchen | Chicken Pot Pie with Chestnut Biscuits
Lady and Pups | Egg Florentine in Pullman “Bowls”
Betty Liu | Honeynut Squash Congee
Style Sweet CA | Date Bourbon Cinnamon Rolls 
Warm Vanilla Sugar | Broccoli Quinoa Bowl with Avocado Sauce
A Beautiful Plate | Coconut Cauliflower Soup
Girl Versus Dough | Tomato Grilled Cheese Soup
Fork to Belly | A HUGE Hawaiian Fruit Bowl!!!
Donny Tsang | Chawanmushi
Wit & Vinegar | Jerk Chicken Chili
Constellation Inspiration | Salted Egg Yolk Custard Mochi
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Edible Perspective | Acorn Squash Bowls with Pears, Pecans, and Vanilla Bean Cream
Coco Cake Land | Asian Bowl Cut Sugar Cookies
Southern Souffle | Sorghum Apple Biscuits In A Bowl
The Bojon Gourmet | Smoky Sweet Potato & Lentil Tortilla Soup
Flourishing Foodie | Sweet Potato and Pumpkin Soup 
What should I eat for breakfast today | Little Bowl with Creamy Polenta, Cheese, Onions and Mushrooms
Top with Cinnamon | Squash & Crispy Kale Bowls with Pomegranate and Miso-Ginger Dressing
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Fig+Bleu | Cauliflower Harissa Soup
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Crepes of Wrath | Mini Scallion Pancake Challah Buns
O&O Eats | Persimmon Cobbler
Chocolate + Marrow | Parsnip + Potato Soup with Crispy Pancetta
With Food + Love | Caramelized Golden Beet Soup with Fall Roots + Garlicky Yogurt
The Pig and Quill | Slow Cooker Pumpkin Curry Beef Stew
Hungry Girl Por Vida | Rice Cooker Oats with Brûléed Bananas