Can you get over the spectacular folk artiness of these cookies with faces, and eat them? Yes, you can.
The question to ask upon seeing a cookie baked by San Franciscan Becca Jones is this: Is it a sweet treat, or art? Frame it, or eat it? The appropriate course of action is photo first, then attack.
Jones, through her custom-bake shop XO Bakes, is exploring the medium of dough (butter or rolled sugar cookie) to our delight. And it tastes much better than canvas. We talked with the cookie artist.
Q: Why did you decide to put Frida Kahlo’s face on a cookie?
I visited her home, La Casa Azul, in Mexico City. I love Kahlo’s raw biographical art and her impulse to create. My favorite quote is, “The only thing I know is that I paint because I need to, and I paint whatever passes through my head without any other consideration.”
Q: Who else inspires you?
Julia Child. I love that she started her career in her mid-30s. She was determined, yet had a sense of humor, as she learned and failed along the way.
Q: If someone wanted to try this at home, any pointers with process?
A skull-shaped cookie cutter works well. I use the same cutter for both portrait cookies and for Dia de los Muertos sugar-skull cookies.
The best thing about making portrait cookies is that no two need to be alike. For example, every time I make a Frida cookie, I use different flowers in her hair. Sometimes, I use different colors for her blush. Just have fun with it.
Q: How do you keep it tasty?
I paint on the face with either food gel and an alcohol base (clear vanilla extract), or edible food markers. For blush on the cheeks, you can use an edible food marker, or petal dust.
For general tips, check out her post on the Carmen Miranda cookies.
Next up for Jones? Maybe Amelia Earhart.