Things you’ll need:
- Shortbread cookie dough
- Rolling pin
- Fondant, tinted brown and ivory
- Royal Icing, tinted light pink and a tiny bit of green
- Piping bags fitted with tip #5 and tip #2 (or try Tipless Piping Bags. Simply cut the tip size you want and discard the bag when you're done. No need for clean up!)
Cut your cookie shapes using any plaque cutter you like; my 2 favorites are the Moscow Plaque and the Nice Plaque. Freeze the shapes for about an hour before baking so that they hold their shape better. Bake as directed and let cool.
Mix up a batch of royal icing and tint about a quarter cup green. Tint the rest light pink. Outline your plaques and then flood the inside using the pink in a piping bag fitted with the #5 tip. Set aside to dry.
While your cookies are drying, roll out the brown fondant and cut out deer head shapes. Cut off the antler portion and discard. Then, roll out the ivory fondant and cut out the deer head shapes again. Cut off the antler portion again, but this time, save the antlers and discard the heads. Using a dab of water, connect the 2 pieces and set aside to dry.
Place a 2-toned deer head fondant shape onto each dried cookie.
Then pipe on tiny pink dots (as flowers) and green dots (as leaves). To give your leaves a more realistic look, drag a toothpick through the center of each dot to create a split leaf look!