There’s nothing cookie-cutter about these DELIGHTFUL CREATIONS. WITH AN INGENIOUS ICING TECHNIQUE, it’s easy to turn basic sugar cookies into edible works of art. Fancy cookies like these are usually decorated with a piping bag. But Daniele-Boglivi Fiori, a stylist for The Martha Stewart Show and the founder of Sweet Dani B., came up with a simpler way: She uses plastic squeeze bottles. “It’s much neater,” she says. “It’s more like drawing.” Bottles with wide tips are best for outlining and “flooding” areas with the tinted royal icing, and narrow ones are good for detail work. Decorate cookies one section at a time, using these techniques.
- MARTHA STEWART LIVING, December 2009 Issue