J’adore printemps. I love spring. Renewal, fresh air, sunshine, birds in the morning, crickets in the evening…it’s a rebirth, every year. And that is it; that’s all I have for you on spring. Otherwise, I love these cookies too. I had come across a video a few months ago for embroidering flowers on cookies and then told myself (on several occasions) I’m going to try this tonight. Never did….until this time. There are a gazillion different combinations of flower designs, patterns, colors and shapes that you can create. I just couldn’t stop staring at them when they were done.
- 1 batch sugar cookies (already made and fully cooled)
- stiff consistency royal icing *stiffs means the consistency it is right out of the mixer (no diluting)
- square tip paint brush
- pastry bag fitted with a #2 tip.
- Have cookies baked and cooled.
- Pipe & flood your cookies with the base color.
- Fill your piping bag with royal icing and attach the tip.
- Pipe the petals.
- Use a damp square tip brush to bring the icing in toward the center of the flower.
- Repeat the process with the remaining petals and pipe the center of the flower.
- Add leaves using the same technique.
- Add dots, lines, nothing else. It’s up to you!
WATCH this quick video. It will make the instructions together all seem less confusing.
Just in case the video doesn’t work and/or is removed, here is the website tutorial. (Ignore the box construction portion….unless you are feeling adventurous)
*lesson learned: as the royal icing sits in the piping bag, it loosens up. that means that when you pipe out the petals, the icing is fluffy and pillowy (rather than stiff). next time, I will pipe a few, then turn the mixer on for another minute or two to stiffen the icing back up, put a little more in pastry bag and continue on.
There it is! These cookies do take a bit of time, but they are so pretty and such a treat! I just want to sit down in an English garden and enjoy these with a nice cup of tea (or martini… more likely).