Confirmation Cookies . . .

There is something so sweet about a dove cookie.  Maybe it's the occasions they represent?  I've made them before for a baptism.  A friend's son is getting confirmed this week and these are for his confirmation class.


I really love the way the personalized ones came out. I think everyone likes to see their name on a cookie, don't you?


Wanna make 'em for a special occasion of your own?

Here's what you need:

• royal icing in white, green and yellow (Americolor Bright White, Leaf Green and Egg Yellow)
• tips: #2 and #1
• disposable icing bags
• squeeze bottle
• toothpicks
• oh, and dove cookies! The cutter is from Sur La Table.

 
Using a  #2 tip, outline the cookie in white royal icing. 

Thin the white icing (reserve a bit for later) with water, a little at a time, until it is the consistency of thick syrup.  Cover with a damp dishtowel and let sit several minutes.

Stir gently with a rubber spatula to pop any large air bubbles that have formed. Transfer to a squeeze bottle.

Fill in the outlined cookie with the flood icing.  Use a toothpick to spread into sides and corners.

Let sit 1 hour.

 
With the reserved white icing and #1 tip, add detail on wings, tail and add an eye.   Personalize, if you want.


Using another #2 tip, pipe the branch in leaf green.


With a #1 or 2 tip, pipe yellow flowers on the branches.

Let dry overnight before packaging.

Happy Confirmation, Matthew. :)

There is something so sweet about a dove cookie.  Maybe it's the occasions they represent?  I've made them before for a baptism.  A friend's son is getting confirmed this week and these are for his confirmation class.


I really love the way the personalized ones came out. I think everyone likes to see their name on a cookie, don't you?


Wanna make 'em for a special occasion of your own?

Here's what you need:

• royal icing in white, green and yellow (Americolor Bright White, Leaf Green and Egg Yellow)
• tips: #2 and #1
• disposable icing bags
• squeeze bottle
• toothpicks
• oh, and dove cookies! The cutter is from Sur La Table.

 
Using a  #2 tip, outline the cookie in white royal icing. 

Thin the white icing (reserve a bit for later) with water, a little at a time, until it is the consistency of thick syrup.  Cover with a damp dishtowel and let sit several minutes.

Stir gently with a rubber spatula to pop any large air bubbles that have formed. Transfer to a squeeze bottle.

Fill in the outlined cookie with the flood icing.  Use a toothpick to spread into sides and corners.

Let sit 1 hour.

 
With the reserved white icing and #1 tip, add detail on wings, tail and add an eye.   Personalize, if you want.


Using another #2 tip, pipe the branch in leaf green.


With a #1 or 2 tip, pipe yellow flowers on the branches.

Let dry overnight before packaging.

Happy Confirmation, Matthew. :)