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Bake cookies following recipe instructions. Cool.
Prepare royal icing. Tint color desired for cookie. Position cookies on grid over parchment paper.
Thin royal icing; pour icing over cookies to cover, tap to smooth. Let dry overnight.
Decorate cookies using full-strength royal icing. Pipe tip 3 and tip 5 flowers and leaves. Pat smooth with finger dipped in cornstarch. pipe dots, beads and outlines.
Pipe tip 2 zigzags and string stems.
Bake and cool cupcakes.
Prepare buttercream icing; tint Kelly Green. Using tip 233, cover tops with pull-out grass. Position decorated cookies on top.