Ruffled Flamingo Cookies

Instructions

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1. - Bake cookies. Prepare cookie dough following recipe instructions. Roll out and cut cookies using straight side of largest cut-out from set (“A” cut-out). Bake and cool.
2. -

   Tint buttercream. Tint 1 cup buttercream aqua blue using color combination provided. Combine Teal and Kelly Green icing colors to get aqua blue color shown.

   Using Pink icing color, tint 1 cup buttercream pink. Using Black icing color, tint 1/4 cup buttercream black. Reserve remaining buttercream white.

   Prepare 3 decorating bags with couplers. Fill separately with pink, black and white buttercream. Attach tips: tip 8 on pink, tip 1 on black, tip 2 on white.

3. -

   Decorate cookies. Spatula ice top of cookies smooth using 9 in. angled spatula and aqua blue buttercream.

   Using pink buttercream, pipe flamingo's head, neck and body.

   Switch pink bag to tip 101s; using ruffle technique, pipe feathers on body of flamingos.

   Switch pink bag to tip 2; pipe legs and dots around the cookie.

   Using white buttercream, pipe first half of beak.

   Using black buttercream, pipe tip of beak and eyes.

How To