Tools:
Ingredients:
Makes: Cookie serves 8- 10.
instructions
Butterfly Cookies:
Preheat oven to 350°. Divide 1 package sugar cookie dough in half; set aside other half for later. Knead lemon yellow icing color into half of dough. On lightly floured surface, roll colored dough to 1/4-inch thickness. Cut cookies using butterfly cookie cutter. Bake on ungreased cookie sheet for 7-9 minutes or until edges are lightly browned. Cool completely on wire cooling grid before decorating.
Giant Round Cookie:
Press remaining 1 1/2 packages sugar cookie dough into ungreased giant round cookie pan. Bake 15-20 minutes or until golden brown and baked in center. Cool completely before decorating.
To Decorate:
Position butterfly stencil on cooled butterfly cookies. Spray Color Mist™ color sprays over openings (cover openings you want to color differently with masking tape.) Carefully remove stencil. Let dry.
Using tip #21, pipe icing in large zigzag around edge of giant cookie. Press butterfly sprinkles lightly on icing. Attach butterfly cookies in center of giant cookie with icing.