Cupcake Shaped Decorated Cookies

I have a confession to make.  One of my goals for this winter was to learn to make decorated cookies.  Now that winter is soon coming to an end and March is quickly approaching, I pressured myself to learn quickly.  What's my confession?  I like to procrastinate.  Yep, you heard it.  I always have.  I seem to do my best work under pressure.  Even in college, I would wait until the last minute to write a paper or study for a test.  Worked then, and it is still working.  I waited until spring was knocking on my door to complete this goal.  I have a long way to go, but I'm very happy with my beginning cookie projects.

I really had to step out of my comfort zone on these cookies.  Normally I stick to cake decorating and things that I can predict a little better.  But once I started working with these treats I was hooked.  So, next time you have a recipe or project that you are unsure about...just give it a try.  I was amazed at how easy the dough was to prepare.   You don't even have to chill it.  You heard me!!  No chilling!!  It is ready to use straight from the mixer.  Another plus, they only bake for 6 minutes.  I just knew that cookie decorating was going to take too long for my liking.  But I was wrong.  I'm an instant gratification kind of person.  No patience for projects or learning new things.  I want them to be perfect the first time.  I'm trying to be a more patient and prepared person.  I'm getting there, but got a ways to go.  These cookies and decorating techniques exceeded my expectations and calmed my perfectionism.

Supplies:
Roll-out cookie recipe from Wilton
Royal icing recipe from Wilton
Wilton cupcake cookie cutter
Wilton #3 decorating tips 
Wilton couplers
Wilton decorating bags
M&M's for the cherries
Sprinkles

Directions:

1. Prepare dough as directed in recipe.  Roll out on a floured surface.  Cut out with cookie cutter.  Place on a cookie sheet.  (I prefer to line my cookie sheets with parchment paper.)
2. Bake at 350 degrees for 6 minutes.  They won't look done, but will cool to be soft buttery cookie.  Let cool completely before decorating.
3. Prepare icing as directed in recipe.  I tend to add an extra tsp. of water to thin the icing a bit.  
4. Separate icing into bowls for coloring.  Add appropriate color to each, mix thoroughly.  Spoon half of each color into a piping bag prepared with #3 decorating tip.       

Pipe white icing onto cookie as an outline.

Thin icing left in bowl with another tsp. of water.  After the outline has dried, spoon the icing onto the cookie and fill in the white outline.  You can also use a toothpick to help get into tight spots.  Top with M&Ms and sprinkles.

Create an outline with the other icings to form the cupcake liner part of the cookie.

Thin icing left in bowl with another tsp. of water.  After the outline has dried, spoon the icing onto the cookie and fill in the outline.

Once this has dried, you can pipe the lines on top.

Let dry completely before stacking.  I found it best to bag them separately or put in a large sealed container overnight before stacking.  The cookie will dry out and frosting will become very hard if left out overnight.

Source: A Mandatory Mooch original 

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Thanks ~ Nichi

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