For the Love of Cookies

One more tutorial by Amber, cookies that celebrate lemons. They are so elegant and delicate, I love each and every one. I shall start with my favorites…

I would not consider this a beginner’s project, because there are many techniques involved, some fine line piping and wet-on-wet that requires some precision with the piping bag. But if you have some experience with Royal icing in general, go for it. Remember, you can join Amber’s club to gain access to hundreds of video tutorials.

I don’t share details of paid classes, but some of the steps for the plaque cookies are shown here, as well as the little lemons made by Royal icing transfers.

I made some lemon decorations as fondant pieces because I wanted to add them on the fully dried surface of the icing, and large transfers can have a hard time laying fully flat when you glue them, so breaks are a possibility. The fondant is flexible and you can press on the surface so it stays nicely leveled. Of course, people can peel it off and not eat it, if that’s their preference.

I made a small adaptation in one of the designs. Amber is famous for her filigree piping, but I could not make that work, so I used Cornelli lace instead, a technique I love and is more forgiving.

It was wonderful to improvise a bit and come up with different designs using the fondant pieces and small transfers. For this batch, I matched cookie with design, using a lemon-flavored sugar cookie. The sugar was rubbed with lemon zest before incorporating into the dough, and I used lemon extract together with vanilla.

So here you have all my babies together, donated as a full set…

ONE YEAR AGO: Cookies on Cloud Nine

TWO YEARS AGO: Tunde’s Rose Cookies

THREE YEARS AGO: Amy’s Gnome and Floral for September

FOUR YEARS AGO: Summer Cookie Cutter Flip

FIVE YEARS AGO: Royal Icing Etching