Only four colors of royal icing are needed to create them - white, green and two shades of violet. It's important that your royal icing is the right piping consistency to get a crisp looking scalloped edge and leaf and bloom details. Toothpaste is the best way for me to describe the desired consistency.
I let the base icing dry for 20 minutes before adding the lavender decorations so that the flowers would sit on top of the cookie and not sink into the icing.
I can imagine these would be a hit at just about any tea party. I made an additional super-sized cookie for my daughter Eleanor to present to her friend Momoko on her birthday. Because I don't have any giant square cutters, I cut the cookie freehand using my 6-inch bench scraper.
Here's how to decorate them:
|With piping consistency white icing and a #1 tip, pipe a scalloped border.|
|Add a border to all of the cookies.|
|With flood consistency white icing and a #2 tip, flood the cookies and use a skewer to move the icing and evenly fill the cookie. Let the flooded cookies dry for 20 minutes.|
|With piping consistency green icing and a #1 tip, add lavender stems.|
|With the same icing, add "v's" to a few sections of the stems.|
|Do this to all of the cookies.|
|With two shades of piping consistency violet icing and #1 tips, pipe dots on top of the "v" sections of the stems.|
|Because the base icing was left to dry for 20 minutes, the lavender will sit on top of the cookie and add dimension.|
|I like to use self-sealing cellophane bags to package the cookies.|