Blossom Cookies

With Spring and Easter right around the corner I decided it was time to make some pretty blossom cookies.

I used a stiff white icing and a leaf tip to make the blossoms on these pink oval cookies. I like that the flowers have dimension and aren't piped flat onto the cookie.

To solidify the structure of the leaves and blossoms, I used a skewer to gently press the designs into the base coat. If you don't do this, the three dimensional decorations will be more fragile and could break off.

Using the same #67 Wilton leaf tip that I used for the blossoms, I added some bright green leaves for even more interest. Before you begin decorating your cookies, it's always a good idea to test the consistency of the icing and practice by piping onto a plate first.

Here's how to make them:

Outline with a #2 tip and flood consistency icing.

Immediately fill in the cookie.

Use a skewer or toothpick to move the icing and fill in all the open areas. Give the cookie a shake to help the icing settle.

Add branches using a stiffer icing and a #1 tip. You can add them while the base icing is still wet.

Using a stiff white icing and a #67 leaf tip, pipe some pretty blossoms. You can use a skewer to gently push the blossoms into the base coat.

Keep working.

Add some green leaves again using the #67 leaf tip.

Add some light pink dots around the edges. Let the cookies dry completely before packaging.