You will need: • Vintage Easter Wafer Paper Set (3601-WP-EA-1 )
• No Fail Sugar Cookie Recipe • 1 bag royal icing (SKU: 6750-IC-RI-1)
• 3" x 4.5" Rectangular Cookie Cutter (SKU: 4200-FD-R5-1)
• Edible Clear Writing Gel (SKU: 9999-CK-GL-1)
• Icing Rosebud Decorations (for borders on cookies)
• Wax or parchment paper
• Small craft scissors
Instructions: • Use No Fail Sugar Cookie recipe and cut out several rectangular cookie shapes. Bake and cool as directed.
• Ice each cookie with 1 layer of royal icing or buttercream, if you prefer. Let completely dry.
• Carefully cut out wafer paper shapes using craft scissors, making sure each one will fit on the cookie. Be careful, wafer paper is fragile!
• Adhere each wafer paper cut-out to a rectangluar cookie shape by adhering a thin layer of edible clear writing gel (or light corn syrup) to the top of the iced cookies.
• Flip each cookie face down on a piece of wax paper to dry for about 30 minutes (this will keep the wafer paper shape flat).
• Flip cookies over and add additional decoration, such as edible pearls or dragees with the edible clear writing gel.
• For borders on the cookies, adhere Icing Rosebud Decorations with a small amount of icing or edible clear gel and create a line around the edge of the cookie.
• Let completely dry and store in an airtight container.
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