Italian Florentine Egg Cookies How-To

Italian Florentine Egg Cookies How-To
You Will Need:
- Italian Florentine Wafer Paper Set
- No Fail Sugar Cookie Recipe
- Royal icing
- Egg Shaped Cookie Cutter
- Edible Clear Writing Gel
- Gold & Blue Dragees
- Royal Icing Easter Egg Decorations
- Wax or parchment paper
- Small craft scissors

1. Use No Fail Sugar Cookie recipe and cut out several egg cookie shapes. Bake and cool as directed.

2. Ice each cookie with 1 layer of white royal icing. Let completely dry.

3. Carefully cut out wafer paper into egg shapes using craft scissors, making sure each one will fit on the cookie. You can use the same cookie cutter as a stencil if you need to. Be careful, wafer paper is fragile!

4. Adhere the wafer paper shapes to the cookies by spreading a small amount of edible clear gel (or light corn syrup) on the back side of the wafer paper. Flip cookies upside down onto wax or parchment paper and let dry for 30 minutes. This will ensure the wafer paper dries flat.

5. Flip cookies right side up and add any additional decoration, such as blue dragees, gold edible pearls or easter egg decorations (as shown) using a tiny amount of the edible clear gel or more royal icing. You can also pipe borders on each cookie for a 3D effect.

6. Let all cookies dry completely and store in an airtight container.
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