FlFoEgHa_43162 02.jpg|1
FlFoEgHa_43162 02.jpg|1

Painted Fondant Egg Cookies

Get your art on by using icing colors as watercolors and coloring Easter egg cookies. It's the latest fun trend to create beautiful treats to tuck in Easter baskets, hid during the egg hunt and serve for dessert Easter day.
Print Recipe

Ingredients

  • Lemon Yellow Icing Color, 1 oz.

  • Decorator Preferred White Fondant, 24 oz. Fondant Icing

  • Violet Icing Color, 1 oz. Gel Food Coloring

  • Apricot Glaze

  • Pink Icing Color, 1 oz.

  • Pure Lemon Extract, 2 oz.

  • FoodWriter® Extra Fine Tip Edible Markers

  • Clear Piping Gel for Cake Decorating, 10 oz.

  • Creamy Peach Icing Color, 1 oz.

  • Kelly Green Icing Color, 1 oz.

  • Roll-Out Cookie Dough

  • Golden Yellow Icing Color, 1 oz.

  • Sky Blue Icing Color, 1 oz.

  • Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack

  • French Rolling Pin

  • 14x20 Aluminum Cookie Sheet

  • Cake Decorating Tools, 5-Piece Brush Set

  • Flower, Bunny and Egg Cookie Cutter Set, 3-Piece

Instructions

Click to mark complete

  1. Make cookies. Prepare cookie dough following recipe. Roll out 1/16 in. thick, cut out shapes, bake and cookie cookies.
  2. Decorate fondant. Roll out fondant 1/16 in. thick. Separately mix icing colors with lemon extract to a watercolor consistency. Combine Lemon Yellow and Golden Yellow for yellow shown. Combine Violet with a touch of Pink for violet shown. Paint rounded flower shapes approx. 1 ½ in. diameter randomly; paint different color centers while still wet. Paint 1-2 leaves per flower. Let dry a few minutes. Use black FoodWriter marker to draw rough outlines around each flower and leaves, and add details to some centers.
  3. Decorate cookies. Use egg cutter to randomly cut out fondant eggs. Brush tops of cookies with piping gel or apricot glaze and attach fondant eggs.

Notes

How To

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