As a little girl, I have a vivid memory of picking bright yellow flowers in our front yard, gathering them up in my little hands, proudly walking into the house and saying “Mommy, here are some flowers for you.” She smiled and thanked me, took a small glass from the cupboard, filled it with water and therein placed the flowers where they would stay until they wilted. Then, she gently told me that these look like flowers but are weeds called dandelions. I was not insulted and simply thought, OK, next time I’ll pick real flowers. Don’t all little boys and girls pick dandelions for Mom?
I think the first flower I could name as a child was a DAISY. It is so simple and sweet with its bright white petals that beg to be plucked … “he loves me, he loves me not, he loves me.” Nowadays, I prefer to pull out my daisy cutter and bake daisy cookies.
These cookies were made for my dear friend and former boss, Stuart. We worked together for 14 years. Nearly six years ago I left the firm and Stuart retired. He was a wonderful boss who was always in a cheerful mood and truly was a bright spot in my days. Often during our busy workdays we would sit for awhile in his office and discuss everything under the sun. He treated me as an equal and a friend. He has been married over 50 years and is a loving father and grandfather. We met for lunch recently and I baked these daisy cookies especially for him and Ellen.
Daisy Shortbread Cookies
Royal Icing for outlining tinted Green with AmeriColor Avocado and Leaf Green
Royal Icing for flooding tinted Cream with Wilton Ivory
Royal Icing for detail tinted Yellow with AmeriColor Lemon Yellow
Disposable piping bags & couplers
Wilton Decorating Tips #2, #3
Outline petals of cookie with #3 tip in green icing. Let sit 15 minutes.
Flood petals with cream icing. Let dry 30 minutes.
Outline every other petal in a continuous motion with #3 tip in green icing.
Outline rest of petals with #3 tip in green icing.
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