Danielle Daly
The cross-section at the base of a celery heart (yes, the crunchy veggie!) looks like a rose. Dip it in colored icing and “stamp” onto giant sugar cookies for this flowery design!
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Yields:
12
servings
Total Time:
1
hour
30
mins
Pink and green food coloring (either natural powders or gels)
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- Cut celery hearts down to about 2 inches from their bases, breaking off outer stalks until cross-sections resemble roses. Let sit 24 hr. to “soften.”
- Heat oven to 350°F. Roll sugar cookie dough between 2 sheets of parchment into rough 8- by 10-in. rectangle. Chill until firm, at least 20 minutes, then bake until light golden at edges, 15 to 20 minutes. Let cool completely.
- Loosen royal icing to thick glue consistency. Transfer to piping bag and snip off tip. Pipe a rectangle around cookie, leaving 1/4- to 1/2-inch border all the way around. Let set. Snip a little more off end of bag and pipe icing to fill in rectangle, spreading with skewer as necessary. Let set until firm, at least 12 hours.
- If using natural food colors, hydrate with just enough water to make a thick paste. Paint a thin, even coat onto the celery; stamp onto iced cookie. Repeat to fill cookie with roses, then use a thin paintbrush to paint rose stems and leaves.
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