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Bake and cool carrots and round cookie bases.
Use tips 2 and orange royal icing to outline cookies; fill in with thinned down orange royal icing.
Place round cookies on cooling grid positioned over cookie sheet and cover with thinned down royal icing; let dry.
Use tip 349 and green royal icing to pullout carrot tops; let dry.
Attach cookies to round bases with green royal icing; let dry.