Lollipop Flower Cookies

I followed Sweet Amb's cookie pop tutorial when making these. I baked flower shaped cookies and small oval-shaped cookies, baked with the lollipop sticks. I decorated the flower cookies and waited for them to dry completely. Then I turned them over and adhered the lollipop stick/cookie to the back of the decorated cookie with medium-consistency royal icing. It only took an hour or so to dry, and then I finished them off with a clear cellophane bag and white ribbon.

 

 

Eiffel Tower Paris Cookies

For the Eiffel Tower cookies, I followed the tutorial at Oh Sugar Events. I created a stencil for the  Paris cookies' wording and originally airbrushed the letters on with black food dye. The airbrushed black didn't turn out as dark and distinct as I wanted so I pulled out my food dye markers and traced over the letters in black. This gave me the look that I wanted.

Since these cookies were for an elementary school fundraising auction, I decided that they needed a pretty presentation. I individually wrapped each cookie in a clear, cellophane bag, tied the end with a white, curling ribbon, and then put them in a Wilton cupcake box (without the cupcake insert). This box was the ideal size for a dozen Eiffel Tower cookies and a half-dozen oval-shaped Paris cookies.