- 101 Cookie Cutter Set
- Cookie Sheet
- Cooling Grid
- Tip: 3,131, 224 and 352
- Rolling Pin
- Waxed Paper
- 1/8 Inch-Wide White Ribbon (12 In. per Cookie)
- Icing Colors- Kelly Green, Rose, Lemon Yellow and Violet
- Meringue Powder
- Roll-Out Cookie
- Royal Icing
In advance: Make tip 131 and tip 224 drop flowers on waxed paper using royal icing specified for each cookie.
For 2-tone rose-colored cookies, use light and dark rose.
For assorted color cookies, use violet, rose and yellow. Add tip 3 dot centers in white for all flowers. Make extras to allow for breakage and let dry.
Roll out dough. Cut cookies using starburst cutter from set; bake and cool.
Pipe tip 3 outline stems; add tip 352 leaves at starburst points.
Attach flowers with dots of icing; add tip 352 leaves between flowers. Tie ribbon into bow; attach with icing.
TipsRefer to photo to complete project.
Follow manufacturer's directions for all products used.