Cookies - Flower Blossom - Wiltons
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Ingredients
- Tools:
- instructions
- Comfort Grip™ Cutters: Tulip, Butterfly, Flower, Daisy
- Tip: 3
- Tips: 16, 21, 32
- Disposable Decorating Bags
- 8 inch 8 inch Cookie Treat Sticks and/or Lollipop Sticks – 11 3/4
- Non-Stick Insulated Cookie Sheet
- Cooling Grid
- Fanci-Foil Wrap
- Ingredients:
- Wilton Clear Vanilla
- Meringue Powder
- Violet, Rose, Creamy Peach, Lemon Yellow, Brown, Orange Icing Colors
- Royal Icing
- 1 cup 1 cup unsalted butter, softened
- 1 cup 1 cup granulated sugar
- 1 large 1 large egg
- 1 teaspoon 1 teaspoon Wilton Clear Vanilla
- 2 teaspoons 2 teaspoons baking powder
- 3 cups 3 cups all-purpose flour
- YIELD: Makes 2-3 dozen cookies.
- Let cookies cool on a cooling grid before decorating.
- Make royal icing and tint with Wilton Icing Colors.
Details
Preparation
Step 1
Decorating Instructions:
Tulips: Outline cookies with Decorating Tip #3 and fill in with Tip #16 stars. Or you could simply outline the cookie in #16 stars.
Daisies: Outline cookies with Decorating Tip #3 and fill in with Tip #16 stars. For an added touch, use Tip #21 or #32 stars for the center of the flower.
Flowers: Outline cookies with Decorating Tip #3 and fill in with Tip #16 stars. Use Tip #32 stars for the center of the flower. Another option would be to use Tip #21 shells that drag to the center of the cookie and meet at a Tip #32 star.
Butterflies: Outline cookies with Decorating Tip #3 and fill in with Tip #16 stars. Make a Tip #16 zigzag for the butterfly's middle section.
Attach sticks with royal icing to back of cookies. Let dry.
Cover an ordinary clay pot with decorative foil and fill the bottom of the pot with Styrofoam. Place the cookies on the sticks in the Styrofoam and position as you like. For the final personal touch, tie pastel ribbon around the pot and curling ribbon on each stick.
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