(my version of a day late and a dollar short.)
I planned, though. I actually baked the cookies ahead of time and popped them in the freezer. There was a fundraiser I was helping with on Saturday night. Cinco de Mayo was on Monday. No problemo, I thought. I'll wake up Sunday morning, make the icing, decorate the cookies, and have them up on the blog on Monday.
Funny thing, plans. For a number of reasons...EXHAUSTION, a car dying, a laundry pile that had to be tackled, grocery store run (we were down to some questionable cheese, a few eggs, and a can of pumpkin), and a long nap (I mentioned exhaustion, right?)...those cookies just didn't get decorated for Cinco de Mayo.
You know what, though? Guacamole is a year-round thing. Please tell me you don't ONLY eat it for Cinco de Mayo. People, it's vegetables that taste good!!! (I know, I know...avocados are fruit, but they're green. Work with me.)
The avocado with angel wings cookie is just an Easter egg cookie baked with angel wings on either side. (Place the shapes right next to each other before baking. They will fuse together.) The angel wing cutters are from Truly Mad Plastics...and the egg is one I've had forever. The wings are prone to breakage, though, so don't plan on shipping these cross-country.
To make Holy Guacamole cookies, you'll need:
- cut-out cookies
- royal icing, divided and tinted dark avocado (avocado mixed with super black), bright white, avocado, and orange-brown (terracotta mixed with warm brown) All colors are AmeriColor gel paste food colors
- disposable icing bags
- couplers and icing tips: #4, #2
- squeeze bottles
Use a #4 tip to outline the avocado with the dark green icing. Use a #2 tip to outline the wings with white. Reserve some of this white icing before thinning the rest.
Thin the lighter avocado and white 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 as needed.
Flood the outlines with the thinned icing. Use a toothpick to guide to edges and pop large air bubbles.
Let the icing set for at least one hour.
Use the orange-brown icing to make a pit. Outline with the piping consistency icing and then thin and flood as above.
With the white icing, add detail piping to the wings.
Let the cookies dry uncovered 6-8 hours or overnight.
Serve for dessert after eating the real thing. Ole!