skillfully crafted these adorable deer cookies that are almost too cute to eat!
I have a confession: I was extremely nervous to make these cookies. Sometimes cutters with lots of corners and points don’t work out so well. But, look at how precious these fawn cookies are. The cutter was fabulous!
-Shortbread cookie dough
-CookieCutterKingdom's Deer Cookie Cutter
-Royal icing (CookieCutterKingdom recipe here)
-Tips 1, 2 and 3
Start by rolling out your favorite chilled shortbread dough and carefully nudge the shapes out of the cutter onto your baking pan. Freeze them for about an hour to help them keep their delicate shape. Bake at 350 degrees and let cool.
Take your piping consistency royal icing and tint some white (yes, you need to make your white icing truly white) and some light brown. Put both into bags fitted with number 3 tips. Pipe the white portions first: the bottom half of the tail, the belly and the lower face and neck. Allow them to dry for at least an hour.
Then pipe the rest of the body in by using the light brown royal icing. After piping each deer, immediately pipe 4-5 teeny white dots (switch to a number 2 tip) near the tail. Because your light brown is still wet, the dots will sink down and make perfect little freckles on Bambi’s booty. Let dry completely.
Cut little flowers out of fondant and glue onto your sweet deer with royal icing. Pipe a tiny dot in the center of each bloom with the white or brown icing. Finally, take your trusty black royal icing out of the fridge and pipe eyes and noses using a number 1 tip (I always keep a bit of black royal icing on hand).
Voila! These cookies are so adorable and look way more advanced than you would think. They were a breeze to make. I packaged them in cellophane bags with light pink ribbon to match their flowers. Jaws were dropping as I handed them out. Prepare yourself for tons of compliments!