Click To Mark Complete
Prepare cookie dough. Cut tulip shapes, trim off stems. Bake 9-11 minutes and cool.
For each tulip, cut 2 cookie dough easels 1 3/4 x 1 1/4 in. long. Bake 7-9 minutes and cool.
Prepare royal icing. Divide and tint violet/rose combination, rose and lemon yellow/golden yellow combination.
Using tip 3, outline tulip along edge using full-strength royal icing. Flow in with thinned royal icing. Let dry.
Using tip 3 and full-strength royal icing, outline petal divisions. Let dry.
Attach easels to backs of cookies using full-strength icing. Let dry.
Position on Cupcake Treat Stand.