instructions
Tools:
Ingredients:
Preheat oven to 400°F. In a large bowl, cream butter and sugar with an
electric mixer. Beat in egg and vanilla. Mix flour and baking powder; add 1
cup at time to butter mixture, mixing after each addition. The dough will be
very stiff, so blend last flour in by hand (if dough becomes too stiff, add
water, a teaspoon at a time). Do not chill dough.
Divide dough into two balls on a lightly floured surface, roll each ball into
a circle approximately 12 inches in diameter and 1/8 inch thick. Dip Wilton
Butterfly, Tulip, Flower and Daisy Comfort Grip Cutters‘ into flour before
each use. Bake cookies on a cookie sheet on middle rack of oven for 6-7 minutes,
or until cookies are lightly browned.
YIELD: Makes 2-3 dozen cookies.
Let cookies cool on a cooling grid before decorating.
Make royal icing and tint with Wilton Icing Colors.
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.