Recipe Box

Bridal Bouquets

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Tools:

• 101 Cookie Cutter Set
• Cookie Sheet
• Cooling Grid
• Tip: 3
• Tips: 131, 224
• Tip: 352
• Rolling Pin
• Waxed paper
• Scissors
• Cardboard
• 1/8 in. wide white ribbon (12 in. per cookie)

Ingredients:

• Kelly Green, Rose, Lemon Yellow, Violet Icing Colors
• Meringue Powder
• Roll-Out Cookie
• Royal Icing

In advance: Make tip 131 and tip 224 drop flowers on waxed paper using royal icing specified for each cookie. For 2-tone rose-colored cookies, use light and dark rose. For assorted color cookies, use violet, rose and yellow. Add tip 3 dot centers in white for all flowers. Make extras to allow for breakage and let dry.

Roll out dough. Cut cookies using starburst cutter from set; bake and cool. Pipe tip 3 outline stems; add tip 352 leaves at starburst points. Attach flowers with dots of icing; add tip 352 leaves between flowers. Tie ribbon into bow; attach with icing.

Each serves 1.