If you've ever made a cookie with dots, or marbling, these are made using the same method...the swirl is adding on top of the wet flood icing. But, if you'd prefer a raised outline instead for these flowers, here's an example.
In the end, I made some fully sanded, sanding on the swirl only, and not sanded at all. And now you know why it takes me an hour and a half to pick out a lipstick...indecision. I must work on this.
OK...let's make Frosted Rose Cookies. You'll need:
- sugar cookies made from a template
- royal icing, divided and tinted with AmeriColor Deep Pink, Soft Pink, Leaf Green & Electric Green
- disposable icing bags
- couplers and tips: #2
- squeeze bottles
- small ramekin
- small (clean) paintbrush
- sanding sugar
- meringue powder
Thin the pink icings with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup. You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin. Count of 2-3 is good. Cover with a damp dishcloth and let sit for several minutes.
Stir gently with a silicone spatula to pop and large air bubbles that have formed. Pour into squeeze bottles.
Let the cookies dry, uncovered, 6-8 hours, or overnight.
Let dry 30 minutes before packaging.
Alright...bring on the red & green.