To make mini-pie slices use a knife to cut simple circles into wedges. The size of the cookies will depend on what size cutter you use.
When it comes to circle cutters I love graduated sets because I always have the size I need. If you have a mini-candy corn cutter, that would work too.
I used a four inch round cutter so the baked cookies were about two inches in length.
To make these cookies you will need:
- Pumpkin orange 20-second icing
- Stiff-ish crust colored piping icing {I mixed ivory with a little warm brown}
- Stiff white piping icing
Begin by flooding the wedges with orange 20-second icing and let dry.
To make the crust, position a #101 tip near the left corner of the cookie, thin side up. Slowly move up and down in a loose “M” shape until you reach the opposite side.
Use a boo-boo stick or toothpick to clean up any sharp points if necessary. If you’re new to petal tips, don’t let them intimidate you. Practice on a paper towel until you feel confident.
Finish up by using a star tip to add a dollop of whipped cream. I used a #16, but an #18 would work well too.
Including the crust my mini pie cookies were just a little over two inches long.
Use these cuties to fill Mason jars for an adorable gift.
Happy Cooking!
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