The daisy cutter is one of the most versatile for use in decorated cookies. Using various decorating techniques, icing colors and sanding sugars, unique designs are created...all with just one cutter. I use the daisy cutter often yet it always seems like a new cutter as no two designs are the same. Some of my recent posts are daisies with a sugary center and dotty center and even a snowflake. Some future designs include gerber daisies, poinsettias, sunflowers and the sun.
For this cookie design, to accentuate the petals in the flower each one is outlined in a contrasting color. The petals are flooded with icing slightly thicker than the usual consistency of flood icing, to create a puffy look. Thick icing in a small area tends to sink after drying due to an excessive amount of icing in a small space. This can ruin the effect of a design. Although, in this case the sinking created a dimple in the middle of the petals giving a nice effect.
Daisy Shortbread Cookies
Royal Icing for outlining tinted Medium Blue with AmeriColor Sky Blue and AmeriColor Royal Blue
Royal Icing for flooding tinted Medium Green with AmeriColor Leaf Green and AmeriColor Sky Blue
Royal Icing for outlining tinted Yellow with AmeriColor Lemon Yellow and Wilton Ivory
Disposable piping bags & couplers
Wilton Decorating Tips #2, #3
CK Yellow Sanding Sugar
Roll out dough and cut shapes with daisy cutter.
Imprint a circle in middle of cookie with the wide part of an icing tip. Bake cookies.
Outline petals of cookie with #2 tip in blue icing. Let sit 15 minutes.
Flood petals of cookie with green icing.
Pipe large dot in center of cookie with #3 tip in yellow icing. Let dry overnight.
Using a paintbrush apply to center of cookie.
Sprinkle with yellow sanding sugar. Gently shake off excess.
Let dry 30 minutes.
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