You have no items in your shopping cart.
TWO DAYS AHEAD, CREATE THE BOWS:
Start by cutting straws into pieces roughly 2 1/2" in length. You will need two for every bow you plan on making.
Coat them with a very light coating of shortening or baking spray and set them aside.
On a surface dusted with powdered sugar, roll out a small portion of fondant to 1/8" thickness.
Press the bow cutter into the fondant and gently shift it back and forth to get a clean cut before lifting up.
Remove the fondant around the bow shape and then gently lift the pieces of the bow up.
Next, place a straw in the middle of one side and bend the loop over, attaching in the center using a little dab of water to adhere.
Repeat with the other loop.
Brush a little water on the back of the rectangle piece and fold it over the middle of the bow, bending the ends around and under the bow.
Place the bow on a tray to dry. Place the tails on the tray as well and twist them to give them some animation. Let them dry overnight or longer if necessary until they are firm.
Prepare the Ultimate Sugar Cookie Recipe. Then roll, cut and bake per the directions using the set of square cookie cutters for the shapes. Tint some icing light green, light pink, dark pink and red. Ice the cookies in various colors.
Put red and dark pink icing in piping bags and snip the ends to create a flat opening. Pipe a criss cross on each cookie.
Sprinkle the cookies with white non pareils.
Place a coordinating bow on each cookie, using a little extra buttercream underneath. Attach the bow tails the same way. (Some tails may need to have a little fondant cut off the top to fit properly).