Use your favorite Sugar Cookie Recipe (I have two on here- Mrs. Field's Sugar Cookies & William's Sonoma Animal Cookies)Cut out with cookie cutters. Bake and cool on a cooling rack. Pour icing over the top & decorate with desired sprinkles.
Poured Cookie Icing:
4 c. Powdered Sugar
2 Tbsp. Milk
2 Tbsp. light corn syrup
Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts or light corn syrup until desired consistency is reached). *This icing dries to a shiny, hard finish. Just pour over the cookies while they are on the cooling rack. You'll want a tray to catch extra that pours off. You can reuse the extra if needed.
To attach stick on the back, use melted white chocolate, candy melts, or royal icing. Let dry completely before arranging.
Arrange in a vase with a flower/craft block cut to fit. Decorate cookies with ribbons if desired.
Here are some tips:
I made a double batch since we were feeding lots of people. I had to multiply the icing by 5. It made hardly anything. The icing that drips into the pan can be reused, but it dries quickly so you have to work fast. Wash your pans shortly after the cookies dry or the icing is VERY hard to wash off.
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