Ingredients:
Icing
Colors Sky Blue, Brown, Lemon Yellow, Red-Red, Leaf Green
Flower
Formers
Meringue
Powder
Roll-Out Cookie Recipe
Buttercream
Icing
Royal
Icing
Granulated brown sugar
3-inch Round cookies
For towers:
Out of cookie dough, using 3-inch
round cutter,
cut 36 cookies and bake.
Cool cookies completely.
*Optional timesaving idea:
Buy ready-made 3-inch round cookies.
To make handling easier, build towers
on a cake circle cut to fit.
Using royal icing between each,
stack up cookies.
Each tower is 17 cookies high. Let
dry before icing.
Cover towers with royal icing, pat
with granulated brown sugar and dry.
Using royal icing, figure pipe kids
with tips 1, 2, 7 and 12.
Ice the inside of two larger flower
formers with royal icing and let dry.
Bake two horseshoes and position
together in an "s-shape".
Generously ice top blue. Add a rippled
effect to resemble water.
Ice sides brown, then pat with granulated
brown sugar. Print tip 3 message.
Pipe bead borders-tip 7 at top, tip 12 at base. Position towers, slides and kids.
Serves 24.
Roll-Out Cookies
1 cup butter
1 cup sugar
1 large egg
1 teaspoon vanilla
2 teaspoons baking powder
3 cups flour
Preheat oven to 400ºF. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Mix baking powder and flour, add one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time). Do not chill dough.
Note: Dough can be tinted with Icing Color. Add small amounts until desired color is reached. For chocolate cookies: Stir in 3 ounces melted, unsweetened chocolate. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 in. thick. Dip cutters in four before each use. Bake cookies on an ungreased cookie sheet on top rack of oven for 6-7 minutes, or until cookies are lightly browned.
Makes 20-24 average size cookies.