From a petite pan, a great treat grows! Use our Petite Tree Pan to bake these Smiling Spruce Cookies, which are covered with poured icing branches, then decorated with easy details and topped with a gum drop star.
Prepare cookie recipe and press into Petite Tree Pan cavities. Bake and cool following pan instructions. Unmold cookies from pan and place on cooling grid over a drip pan.
Thin green royal icing with water until it reaches pouring consistency. Cover cookies with icing; transfer to waxed paper-covered board. Let dry.
Decorate the following in full-strength royal icing. Pipe tip 4 ball eyes in white; add tip 3 dot pupils in black. Outline and pipe in tip 2 mouth in black; add tip 2 dot tongue in red (pat smooth with finger dipped in cornstarch). Pipe tip 2 dot nose in green.
Roll out a spice drop on a flat surface covered with granulated sugar. Cut star shape using smallest star Cut-Out. Attach to cookie with dots of icing.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.