For the past few weeks, I’ve been cutting my cookie dough scraps into these jewel shapes and saving the raw cutouts in the freezer. As you might already know by reading my cookie dough blog post, I don’t like to re-roll my dough scraps more than once, so making these rainbow jewel cookies is a great way to use leftovers!
Here’s what you’ll need to make these Rainbow Jewel Cookies:
Roll out cookie recipe (use your favorite or get mine in the tutorial shop)
Before I started on these nurse cookies for Nurse Appreciation Week, I knew I’d have to get creative with the cookie cutters that I had in my collection to make the unique shapes in this set! —
I was able to make the syringe, bandages, digital thermometer, and pills by repurposing the crayon cookie cutter from Ann Clark. Take a look at the images below to see how I did it. The dotted lines show the crayon cookie cutter and the solid lines represent the shape of the cookie. Clockwise from left: Bandage, digital thermometer, pill, syringe
My friend Hani of Haniela’s and I have teamed up to bring you some floral inspiration for Mother’s Day. Meringue cookies are one of my mom’s favorite sweets, so I made a rose version for her this year!
Hani made a gorgeous floral cake with royal icing cherry blossoms, which you can learn how to make here on her YouTube channel. Scroll down for the rose meringue cookie recipe and video tutorial!
Rose Meringue Cookie Supply List
Piping bags (these come in three size options – make sure you choose Large for this project)
Mix egg whites and cream of tartar on high speed until frothy.
Slowly add both sugars and continue to mix until the meringue thickens.
Add salt and vanilla and keep mixing.
Add food coloring and mix until the meringue holds stiff peaks.
Pipe the meringue on a parchment lined baking sheet and bake at 180°F for 2-3 hours or until the meringue is dry.
Watch the video below to see it all come together:
If you’re using a hand mixer, it will take a while to get the meringue stiff enough to pipe. Be prepared to mix for up to 20 minutes from start to finish. If you want to get there faster, use a stand mixer with a whisk attachment.
If the meringue softens while you’re piping, empty the bag back into the bowl and re-whip it.
I’ve made meringue cookies so many times (see a few of my other meringue recipes here, here, and here), but I’m always trying new flavors and changing my recipe to get it just right. Do you have any other meringue-making tips? Let me know in the comments.