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In advance: Make cookies. Prepare and roll out dough. Cut cookies using light blue cutter from set. Bake and cool.
Outline cookies with tip 2 and full-strength icing; flow in with thinned icing. Let dry.
Make puddle dots. Pipe tip 2 dots on waxed paper-covered board using thinned icing. Pipe 1 center dot and 6 lines of 5 more dots (from 5/16 in. to 1/16 in. diameter) for each cookie. Let dry. Brush dots with Pearl Dust.
Attach dots to cookies using dots of full-strength icing. Let dry.
Versatile disks of thinned royal or color flow icing are made in advance, dried, and used as accents, buttons and faces.