Cheerful garden shapes stand out on softly-shaded royal icing decorated cookies. Make slightly-offset imprints with the Garden Fondant Cut-Outs Pattern Set and decorate in muted pastels created with the Color Right Performance Color System.
Use Color Right base colors and QuickCount color formulas to tint royal icing in the following shades:
Winter Blue (formula 304): 2 cups icing + 1 BR + 2 B
Spring Pink (formula 224): 2 cups icing + 1 BK + 23 P
Pastel Green (formula 565): 2 cups icing + 1 B + 1 O
Pastel Pink (formula 1895): 2 cups icing + 1 P
Make cookies 1 day in advance.
Prepare dough. Use straight side of round cut-out B to cut cookies. Use garden cut-outs to imprint one design on each cookie, about half the depth of cookie, offset toward one edge. Bake and cool.
Decorate cookie designs also 1 day in advance.
Tint royal icing winter blue, spring pink, pastel green and pastel pink following color formulas above. Reserve remaining white icing. Thin all icing.
On imprinted designs, use a cut disposable decorating bag and thinned icings to fill in one of the pattern areas on each design. Work one petal or wing area at a time. Immediately use tip 2 and thinned icings in another color to decorate detail area. Let dry until set, about 15 to 20 minutes.
Tip: Multiple areas of the design can be decorated at one time, as long as the areas don't touch each other. Example, both butterfly or dragonfly wings can be filled in and allowed to set before the body is filled in with icing.
Continue filling in designs until all areas are filled in. Let dry until set, about 15 to 20 minutes.
Complete cookies also 1 day in advance.
Use a cut disposable decorating bag and thinned white icing to fill in cookie background. Immediately use thinned blue or pink icing to pipe dot design on edge of icing. Let dry 24 hours.