ElSpCoHa_36027 1.jpg|1
ElSpCoHa_36027 1.jpg|1

Spring Mother's Day Cookies

Every mom loves homemade cookies, and with these lovely Spring Mother's Day Cookies, you'll be able to show mom your amazing decorating skills on a floral arrangement she's sure to love! Also great to use as favors for a wedding or shower, these flower decorations are outlined using FoodWriter pens, so you know you'll get the perfect design every time. Stripe your decorating bags with shades of the same color icing to create a lovely stripe effect on your flowers that makes them look like they were plucked right from the garden!
Print Recipe

Ingredients

  • Pink Icing Color, 1 oz.

  • Creamy Peach Icing Color, 1 oz.

  • Kelly Green Icing Color, 1 oz.

  • Ivory Icing Color, 1 oz.

  • Royal Blue Icing Color, 1 oz. - Blue Food Coloring

  • Meringue Powder, 4 oz. Egg White Substitute

  • Orange Icing Color, 1 oz.

  • Sky Blue Icing Color, 1 oz.

  • Moss Green Icing Color, 1 oz.

  • Color Flow Mix

  • Roll-Out Cookie Dough

  • Color Flow Icing

  • Tools

  • Round Cake Decorating Tip 1

  • FoodWriter® Extra Fine Tip Edible Markers

  • French Rolling Pin

  • Round Cake Decorating Tip 3

  • Chrome Plated Cooling Grid, 14.5 x 20 Inch

  • 12-Inch Disposable Decorating Bags, 12-Count

  • Even Bake 16 Inch X 14 Inch Insulated Cookie Sheet

  • Nesting Circles Cookie Cutter Set, 4-Piece

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

  • Recipe Right Stainless Steel Insulated Cookie Baking Sheet, 16 x 14-Inch

Instructions

Click to mark complete

  1. One day in advance, bake cookies.

    Prepare cookie dough following recipe instructions. Using cutters, cut out cookies. Bake and cool.

  2. Also one day in advance, ice cookies.

    Prepare Color Flow icing following recipe instructions. Reserve 4 cups icing for later step.

    Prepare decorating bag with tip 3 and ¼ cup full-strength Color Flow icing; outline cookies. Let set, about 15 to 20 minutes. Thin remaining icing to drop count of 10.

    Prepare decorating bag with thinned icing; cut ¼ in. hole in tip. Flow in cookies. Let dry overnight, or 8 to 10 hours.

  3. Draw pattern on cookies.

    Using any color FoodWriter pen, outline design on cookies.

  4. Tint icing.

    Divide reserved 4 cups royal icing equally into eight small bowls. Using Ivory icing color, tint one portion light ivory, another portion dark ivory. Using Moss Green icing color, tint one portion light green, another portion dark green. Using Sky Blue icing color, tint one portion light blue. Tint remaining portions dark blue, pink and peach using color combinations provided.

  5. Decorate cookies.

    Prepare seven decorating bags with tip 1. Fill three bags with small amounts pink, light blue and dark blue icing.

    Stripe remaining four bags as follows:

    • Light ivory and dark ivory icing
    • Light green and dark green icing
    • Light blue and dark blue icing
    • Pink and peach icing

    Using bag with green icing, follow pattern on cookie and fill in leaves and stems with tip 1 lines. Using remaining bags, follow pattern on cookie and fill in flowers with tip 1 lines. Add flower centers. Add dots and hearts.

Notes

How To

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