The strength and simplicity of Americana design come through in these colorful cookies. Both the textured fondant star and the square cookies are cut with Wilton Fondant Double Cut-Outs Sets, and the starburst sections are filled in with Color Flow Icing.
(Color Flow icing takes at least 8 hours to dry so you will want to start your projects at least 1 day before serving.)
Make cookies. Prepare and roll out dough following recipe directions. Use straight side of square cut-out ?A? to cut out shapes. Bake and cool cookies.
Outline cookies. Prepare Color Flow icing according to package directions. Tint about 1/4 of icing blue. Thin blue icing and 1/4 of remaining white icing according to package directions. Use tip 3, a cut parchment bag and full-strength white icing to outline cookie. Also pipe 14 white diagonal outlines around cookie, about 1/2 in. to 3/4 in. apart at cookie edge and meeting about 1 in. from one corner of the cookie. Let cookies set for 1 to 2 hours.
Fill in outlined sections. Use thinned white and blue icing and cut parchment bags to separately fill in sections, alternating colors. Let set, about 1 hour. Use full-strength white icing, a cut parchment bag and tip 2 to overpipe outlines. Reserve full-strength icing. Let cookies dry 8 to 12 hours.
Make fondant star. Use 9 in. fondant roller with pink guide rings to roll out red fondant 1/16 in. thick. Use straight side of star cut-out ?F? to cut one star for each cookie. Place star on thin foam. Use thin end of veining tool to mark vein lines from center to edge of star. Place star on thick foam. Use round end of thick modeling tool to cup center of star. Pinch star points with fingers. Use tip 2 and full-strength white icing to attach star to cookie. Let dry 1 to 2 hours.