Easter bonnet butter cookies - house beautiful

Yield: 16 cookies

Measure Ingredient
1 \N Recipe butter cookie dough, see Mother & Baby Rabbit Butter Cookies
½ cup Confectioners' sugar
½ pounds Marzipan
½ cup Apricot jam, sieved, heated and cooled
1 \N Recipe mock fondant, see separate recipe
1 \N Recipe Royal Icing, see separate recipe
\N \N Paste or liquid food coloring, available at cake supply stores

Roll butter cookie dough on a floured surface ¼-inch thick and cut out cookies with a 4½-inch-round fluted cutter, Place dough on parchment-lined cookie sheets and bake in a preheated 350' oven for 10 to 15 minutes, rotating pans halfway through baking time. Cool cookies on wire racks. Makes about 16 cookies.

Prepare crown of hat: Dust a board with confectioners' sugar and roll out marzipan Ih inch thick and cut out rounds with a 1 ½-inch-round cookie cutter. Makes about 16 rounds.

Assemble cookie: Brush cookie base with a thin coating ofapricotjam, attach marzipan crown to the center of the cookie and paint the crown with the jam. Set aside 1 hour. Pour mock fondant over crown and guide it along cookie base almost to the edge with the back of a small spoon. Leave overnight to set.

All decorations are made with royal icing. In small bowls mix icing with paste or liquid colors ofyour choice and half-fill small pastry bags fitted with decorative tubes. Keep all filled pastry bags and bowls of icing covered with plastic wrap when not in use.

Flowers are made with #78 decorative tip fitted to a small pastry bag. Pipe flowers onto waxed paper, dry, and store in airtight containers. Flowers can be made months in advance. Place hat on a turntable and, using a #47 tip, pipe ribbon around the crown and immediately attach flowers to ribbon. Pipe tiny green leaves using decorative tip #349 or #350. Fill centers of flowers and spaces between flowers and leaves with a #2 decorative tip.

House Beautiful/April/94 Scanned & fixed by DP & GG Submitted By LAWRENCE KELLIE On 12-29-94

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