Comfort Grip™ Cutters: Tulip, Flower, Daisy, Butterfly (about 4" shapes)
Tips: 3, 16, 21, 32
Disposable Decorating Bags
8 inch Cookie Treat Sticks and/or Lollipop Sticks – 11 3/4
Non-Stick Insulated Cookie Sheet #2105-100
Cooling Grid #2305-128
Fanci-Foil Wrap
Ingredients:
Clear
Vanilla
Meringue
Powder
Icing
Colors Violet, Rose, Creamy Peach, Lemon Yellow, Brown, Orange
Royal
Icing
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon Clear Vanilla
2 teaspoons baking powder
3 cups all-purpose flour
Preheat oven to 400°F. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Mix flour and baking powder; add 1 cup at time to butter mixture, mixing after each addition. The dough will be very stiff, so blend last flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time). Do not chill dough.
Divide dough into two balls on a lightly floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick. Dip Wilton Butterfly, Tulip, Flower and Daisy Comfort Grip Cutters‘ into flour before each use. Bake cookies on a cookie sheet on middle rack of oven for 6-7 minutes, or until cookies are lightly browned.
YIELD: Makes 2-3 dozen cookies.
