I cut 3-inch square sugar cookies, soft, flaky, and thick, with a hint of almond flavor. Then I made my favorite whipped American buttercream and colored it a beautiful shade of blue. I used a rose tip to pipe the rows of ruffles on, with the top two rows facing the opposite direction, and a piped row of beads separating the two directions of ruffles. Then I added simple sugar paste blossoms with yellow nonpareil centers.
I was so happy with how these came out, and they taste just as delicious as they look!
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