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PEEPS Marshmallow Bunny Cookie Place Card
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PEEPS Marshmallow Bunny Cookie Place Card

Crafting Time:
1-2 Hours
Skill Level:
Some Experience Necessary
Project Courtesy of: Wilton

Additional Information

Description

SUPPLIES & TOOLS:

  • Wilton® foodcrafting supplies:
    Roll-Out Cookie Dough Recipe
    Medium Cookie Pan
    Egg Comfort-Grip Cutter
    10"x16"Cooling Grid
    Color Flow Mix
    Color Flow Recipe
    12" Disposable Decorating Bags
    Cake Decorating Tips: 2, 3
    Icing Colors: Lemon Yellow, Violet
    White Candy Melts Candy (1oz. makes 8 treats)
  • Spatula
  • Knife
  • PEEPS® Marshmallow Bunnies

DIRECTIONS:

1. Make cookies one day in advance. Prepare cookie dough and roll out following recipe directions. Use Egg Comfort-Grip Cutter to cut egg shape. Use knife to cut out triangle easel 1-1/2" high and 1" wide for each cookie. Bake and allow to cool following recipe directions. Prepare Color Flow mix according to recipe directions. Tint icing yellow and violet; reserve some white. Use tip 2, a cut decorating bag and full-strength lemon yellow icing to outline the egg shaped cookie. Fill in with thinned yellow icing in a cut decorating bag. Immediately use tip 2, a cut decorating bag and thinned down white icing to randomly pipe dots on cookie. Let set for about 24 hours.
2. Use tip 3, a cut decorating bag and full-strength violet icing to pipe names on iced cookies. Pipe two dots of icing on the backside of PEEPS® Marshmallow Bunny and attach to cookie. Let set for about 15 to 20 minutes. Melt White Melts Candy according to package directions. Use a cut decorating bag with white melted candy to attached easel to back of cookie. Allow to set for about 5 minutes.

Roll-Out Cookie Dough Recipe

SUPPLIES & TOOLS:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1-1/2 cups granulated sugar
  • 1 egg
  • 1-1/2 teaspoons Wilton® Imitation Clear Vanilla Extract
  • 1/2 teaspoon Wilton® Imitation Clear Almond Extract
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt

DIRECTIONS:

1. Preheat oven to 350° F. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls.
2. On floured surface, roll each ball into a circle approximately 12" diameter x 1/8" thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 8 to 10 minutes or until cookies are lightly browned.
Makes about 3 dozen 3" cookies.

Color Flow Icing Recipe

SUPPLIES & TOOLS:

  • 1/4 cup + 1 teaspoon water
  • 1 pound (4 cups) confectionerʼs sugar, sifted
  • 2 tablespoons Wilton Color Flow Mix

DIRECTIONS:

1. With electric mixer, using grease-free utensils, blend all ingredients on low speed for 5 minutes. If using hand mixer, use high speed. Color Flow Icing “crusts" quickly, so keep bowl covered with a damp cloth while using. Stir in desired icing color.
Makes about 2 cups.
Thinned Color Flow: To fill in an outlined area, the recipe must be thinned with 1/2 teaspoon of water per 1/4 cup of icing (just a few drops at a time as you near proper consistency). Use grease-free spoon or spatula to stir slowly. Color Flow icing is ready for filling in outlines when a small amount dropped into the mixture takes a count of ten to disappear.

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