In advance: Make cookies. Prepare and roll
out dough. Cut bodies using daisy cutter
and 2nd largest blossom cutter from set.
Bake and cool.
Cover blossom cookies
with icing. Outline cookie with tip 3 and
full-strength icing; flow in with thinned icing. Let dry overnight.
To complete blossom cookies, with fullstrength
icing, pipe tip 2A ball eyes, tip 5 dot
irises and tip 4 dot pupils. Pipe tip 8 outline
eyelids, tip 12 dot nose. Outline mouth with
tip 3; pipe in with thinned icing. Let set.
For daisy cookies, pipe tip 234 pull-out fur,
working from edge to center. Pipe tip 2A
ball eye, tip 8 dot iris and tip 5 dot pupil and
mouth. Let set.
For all arms and legs, cut 3 in.
lengths of licorice. Flatten fruit slices slightly
and cut shapes for hands and feet with knife.
Cut a small slit and insert on licorice. Attach
to cookie backs with melted candy
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