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3D Fun – A Tribute to the Face Mask

It’s been a while since I’ve posted any of our 3D printed projects, but the latest has been my own little pet project. I made a little face mask cookie cutter using Inkscape for the shape. Then, made lemon poppyseed cookies with it!

I used PEG for making the cookie cutter. I finally figured out how to use settings that would make a high def item, with little layer lines. It was all about turning off the fan, lowering the temp a bit, and slowing it down.

The recipe was modified from one that Minimalist Baker had on her web site. The cookies turned out super crispy and delicately sweet!


Lemon Poppy Seed Cookies

INGREDIENTS

  • 2 tsp poppy seeds
  • 2 cup yuca flour
  • 1 cup almond flour (ground from GF oats)
  • 2/3 cup sugar
  • 1/2 tsp baking powder (optional // for fluffiness)
  • 1/2 tsp sea salt
  • 7 Tbsp olive oil or vegan butter (can sub 49 g vegan butter per 35 ml oil // such as Earth Balance // I did a half-and-half mix of both)
  • 4-8 Tbsp lemon juice

DIRECTIONS

Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.

Add dry ingredients to a food processor or mixing bowl and process or whisk to thoroughly combine.

Then add olive oil and/or butter and pulse/use a pastry cutter or fork until crumbly.

Add lemon juice 1 Tbsp at a time, pulsing/stirring until it forms a loose dough. You don’t want too much water, so go easy on it and add a little at a time.

Remove from processor or mixing bowl and form into a loose ball with your hands. It’s good for this dough to be worked and warmed by the heat of your hands. However, you are not kneading it, just forming it into a disc.

Transfer to a clean, lightly floured surface and dust the top with flour. Lay plastic wrap or wax paper and roll 1/8th inch thick with a rolling pin. Use a knife, pizza cutter or small cut cookie cutter shape to cut the dough into squares. Makes about 40 squares (as original recipe is written // adjust if altering batch size). Optional: dot the centers with a fork prong or chopstick.

Bake for 15-20 minutes or until puffy and slightly golden brown. These are pretty tender. For a crispier cracker, bake until golden brown.