Description
Delightful and visually stunning cookies adorned with pastel-colored flowers, perfect for Easter celebrations.
Ingredients
Scale
- 1 lb Roll-Out Cookie Dough (chilled)
- 24 oz. Decorator Preferred White Fondant
- 1 oz. Lemon Yellow Icing Color
- 1 oz. Golden Yellow Icing Color
- 1 oz. Violet Icing Color
- 1 oz. Pink Icing Color
- 1 oz. Kelly Green Icing Color
- 1 oz. Sky Blue Icing Color
- 1 oz. Creamy Peach Icing Color
- 2 oz. Pure Lemon Extract
- 10 oz. Clear Piping Gel or Apricot Glaze
- Black FoodWriter® Extra Fine Tip Edible Markers
Instructions
- Roll and Cut: Start by rolling out your chilled cookie dough to about 1/16 inch thickness. Use an egg-shaped cookie cutter to cut out your cookies.
- Bake: Place the shaped cookies on a baking sheet and bake until golden. Transfer to a cooling grid to cool completely.
- Mix Colors: In a palette, mix each icing color with drops of pure lemon extract for a watercolor-like consistency.
- Roll Out Fondant: Roll out your white fondant to about 1/16 inch thickness.
- Create Flowers: Paint rounded flower shapes on the fondant and drop different colors into the centers for blending.
- Add Leaves: Paint Kelly Green leaves around each flower.
- Let Dry: Allow the fondant blooms to dry for 5-10 minutes.
- Outline: Use the black FoodWriter marker to outline the flowers and leaves.
- Cut Fondant: Cut out shapes from the painted fondant using the same egg cutter.
- Attach Fondant: Brush piping gel over each cooled cookie and press the fondant egg onto the cookie.
Notes
Store in an airtight container at room temperature for up to 5-7 days. To avoid humidity issues, keep them away from moisture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg