

Shark Fin Cookies
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AmountEach cookie serves 1.
Ingredients
Roll-Out Cookie Dough
Buttercream Frosting
Royal Blue Icing Color
Black Icing Color
Decorator Preferred White Fondant, 24 oz. Fondant Icing
Tools
Rolling Pin
Square Fondant Double Cut-Outs Set
Non-Stick Cookie Sheet
Large Basketweave Decorating Tip 2B Carded
12 in. Disposable Decorating Bags
food-safe scissors
Decorator Preferred 9inch Angled Spatula
Basket Decorating Tip 47 Carded
Standard Basketweave Tip 46
Roll and Cut Fondant Mat
Fondant Roller, 9-Inch
Knife
Instructions
Click to mark complete
- Make cookies. Prepare and roll out dough following recipe directions. Use straight side of square cut-out "A" to cut cookies. Bake and cool cookies.
Decorate cookies. Prepare buttercream icing following recipe directions. Tint portions light blue, medium blue and dark blue.
Use tip 2B smooth side up, cut disposable decorating bag, and medium blue icing, to pipe stripes on cookie. Use spatula to smooth. (Using tip 2B will give the icing a nice straight edge; if you don't have tip 2B, a spatula can also be used to cover the cookie.)
Use tip 47 smooth side up, and dark blue icing, tip 46 smooth side up and light blue icing, and cut disposable decorating bags to pipe flowing stripes on cookie. Use spatula to make waves.
- Make fins. Tint 2 oz. of fondant gray (use a little black icing color to make gray). Use fondant roller with purple guide rings to roll out fondant 1/8 in. thick. Use pattern and knife to cut fins. Position fin on cookie.
Notes
How To
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