A Champagne Toast Cookie
Each cookie serves 1.
Prepare and roll out dough. For each glass top, cut 1 heart using 2nd largest cutter from set. Use knife to cut off top curves (about 3/4 in.); bottom of shape will be used for glass top. For base of glass, cut 1 heart using largest cutter from set. Cut across 1 top curve at a 45º angle to create a 1 1/4 in. deep semi-circle (each heart shape makes 2 bases). Bake and cool cookies.
Outline cookies using tip 2 and full-strength royal icing; let set. Prepare thinned royal icing in white and yellow. Flow in base and about 3/8 in. of glass top with white; flow in remainder of glass top with yellow. Let dry 48 hours. Brush yellow portion of glass top with Pearl Dust. Cut cookie sticks to 4 in. long. Attach to back of cookies using full-strength royal icing. Let dry. Cut 2 x 1 1/2 in. tag; punch hole and add message. Tie onto cookie stick with ribbon.
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