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Autumn Cookie Cornucopia Zoom

Autumn Cookie Cornucopia


Celebrate the bounty of the season with this lovely Autumn Cookie Cornucopia display. Complete with fall flowers, leaves, apples and pumpkins, these fall cookies are sure to get you in the spirit of the season in no time. Use these iced cookies as a sweet treat after Thanksgiving, or donate a batch to your church’s fall bake sale. By layering icing colors and changing the consistency of your icing, you can create really neat effects on your cookies with no smearing or smudging!
Makes: Each treat serves 1.

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Step 1

1 DAY IN ADVANCE

Make cookies. Prepare and roll out cookie dough following recipe directions. Use daisy metal cutter, pumpkin cutter from harvest metal cutter set and large oak leaf and large maple leaf cutters from leaves & acorns nesting metal cutter set to cut cookies. Bake and cool.

Step 2

Make icing. Prepare Color Flow icing following recipe directions. Tint and decorate according to instructions below.

Step 3

Decorate apple. Tint portions of icing light and dark burgundy, ivory, light and dark brown/red-red combination (for brown shades) and moss green. Use tip 2 and full- strength dark burgundy to outline cookie except stem. Use thinned dark burgundy icing in cut parchment bag to pipe a second outline about 1/8 in. wide. Immediately use thinned light burgundy to pipe dots on outline. Let dry 1 to 2 hours.

Use thinned ivory icing in cut parchment bag to flow in center. Use thinned light brown icing in cut bag to pipe in core. Use tip 2 and thinned dark brown icing to pipe oval seeds. Use tip 3 and full-strength green icing to pipe outline stem. Let dry overnight.

Step 4

Decorate flower. Tint portion of icing golden yellow/lemon yellow combination (for yellow). Reserve some white. Use tip 2 and full-strength yellow icing to outline flowers. Use thinned icing in cut parchment bags to flow in. Immediately use thinned white icing in cut bag to pipe scallop petals. Let dry overnight.

Step 5

Decorate leaves. Tint portions of icing light and dark burgundy, light, medium and dark brown/red-red combination (for brown shades), light and dark moss green, golden yellow, orange and violet/rose combination (for violet). Use tip 2 and desired full- strength color to outline leaves. Use thinned icing in cut parchment bag to flow in center. Immediately use tip 1 and thinned icing in desired colors to pipe dots or stripes. Let dry overnight.

Step 6

Decorate pumpkins. Tint portions of icing light and dark orange and light and dark moss green. Reserve some white. Use tip 2 and full-strength icing to outline pumpkin in light or dark orange and stem in light or dark green. Use thinned icing in cut parchment bag to flow in center. Immediately use tip 1 and thinned icing to pipe dark orange stripes or white dots. Use tip 3 and full-strength light green icing to pipe pull-out leaf. Use tip 1 and full- strength dark green icing to pipe spiral vine. Let dry overnight.

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Ingredients

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Orange Icing Color

Orange Icing Color

Moss Green Icing Color

Moss Green Icing Color

Golden Yellow Icing Color

Golden Yellow Icing Color

Rose Icing Color

Rose Icing Color

Lemon Yellow Icing Color

Lemon Yellow Icing Color

Violet Icing Color

Violet Icing Color

Red-Red Icing Color

Red-Red Icing Color

Brown Icing Color

Brown Icing Color

Burgundy Icing Color

Burgundy Icing Color

Ivory Icing Color

Ivory Icing Color

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14 x 20 in. Jumbo Aluminum Cookie Sheet

14 x 20 in. Jumbo Aluminum Cookie Sheet

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