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BLOSSOM COOKIES/ Le Tour



It’s that time of year again when the most prominent international bicycle race takes place … The Tour de France. It celebrates its 100th birthday this year. It began in 1903 but did not occur during the years of the First and Second World Wars. Each year the course map changes as bicyclists criss-cross France and at times pass into neighboring countries, along challenging terrain through the Alps and the Pyrenees. Thousands line roadsides to cheer them on. There are 21 stages over 23 days which covers a distance of 2174 miles. What other sport is this grueling? Cyclists accumulate points based on their times throughout the race and the one with the most points wins the Tour de France. The riders bicycle over 100 miles per day except for individual sprint days. At the finish of each daily race the rider with the lowest time is the stage winner who wears the yellow jersey the following day. There are daily contests for best sprinter-green jersey, best climber-polka dot jersey and best young rider-white jersey. To celebrate the tour's 100th year in 2014, the race concluded after dusk in the City of Lights along the famous Champs-E’Lysses in Paris.

During the last several years, I have watched the Tour de France, thanks to my husband. You’ve got to be kidding me…we’re going to watch a bunch of guys ride bicycles…how exciting! Well, it didn’t take long before I was drawn in. Yes, it’s interesting to see how the teams work together to facilitate a win for the star team member and there is usually an awesome sprint at the finish line. What really hooked me was the picturesque scenery of the French countryside, dotted with quaint villages, ancient castles, rolling hills and wild flowers filmed from a helicopter. Many farmers decorate their fields with magnificent designs created from bales of hay. So every July I look forward to our mornings sipping coffee and viewing the race. If I imagine for just a bit, it’s like being in France. The only thing missing are the French wines of Burgundy, Bordeaux and the Rhone.

Perhaps, flowers like these Morning Glories line the course route.


Morning Glory Cookies
Blossom Shortbread Cookies
Royal Icing for outlining and flooding tinted Medium Blue with AmeriColor Sky Blue and AmeriColor Royal Blue
Royal Icing for flooding tinted White with AmeriColor Bright White
Royal Icing for outlining tinted Yellow with AmeriColor Lemon Yellow and Wilton Ivory
Disposable piping bags & couplers
Squeeze bottles
Wilton Decorating Tips #2, #3
Toothpicks
Meringue Powder
Paintbrush
CK White Sanding Sugar

Outline cookie with #2 tip in blue icing.

Flood cookie with blue icing.

Pipe large dot in center of cookie with #3 tip in white icing.

Pull white icing with toothpick to create star design.
 
Let dry 30 minutes.
 
Pipe dots in center of cookie with #2 tip in yellow icing. Let dry overnight.

Mix 1 tsp. Meringue Powder and 1½ Tsp. Water. Stir until smooth.

Using a paintbrush apply to cookie.

Sprinkle with white sanding sugar. Gently shake off excess.

Let dry 30 minutes.

Sugar not added to center of some cookies.



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4 comments:

  1. Very cute! Love morning glory flowers. I don't watch the Tour but my son-in-law does and he has managed to get my daughter hooked on it too :)

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    Replies
    1. Paula, Thank you! I rarely watch sports on TV and I was surprised I enjoy the Tour de France. I truly admire the endurance of the cyclists too.

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  2. My favorite part about watching you decorate cookies Joan, is when you 'flood' the cookies with the icing. I love that shiny look! These cookies are so pretty. One day I am going to attempt these. And you will know when I do because there will be a direct link to your site for your recipe! And while I'm not so much a cycling enthusiast....I also love to watch the Tour for the scenery! Fabulous cookies my friend! : )

    ReplyDelete
    Replies
    1. Anne, Thank you for dropping by the Clinic. I like the shiny look too although colors are lighter when wet and darken after drying. I would love to see a photograph of your decorated cookie. In the meantime, I'll enjoy the mouth-watering photos of your lovely bundt cakes!

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