Here is another batch of my gluten free sugar cookies (recipe here).
I made royal Icing with Martha Stewart’s recipe here.
I used neon food coloring, adding it in increments, from pale pink to bright neon pink, and then used sanding sugar and colored sprinkles on some. You have to put the sprinkles on right after the icing is applied as it dries quickly. I piped the icing on as an outline and then spread about a teaspoon of icing inside to fill.
These are easy and delicious!
The White Minimalist platters are available at Lee Wolfe Pottery.
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