- Thick gloves
- Craft knife
- Cutting mat
- Print-out of your desired cookie shape
- 1 1/2 cups butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 egg whites
- 3 cups powdered sugar
- 2 drops leaf green food gel
- 3 drops green food gel
- 3 drops pink food gel
- Draw out your cactus cookie shapes and set aside
- Carefully cut out the base of your aluminum baking tray using a craft knife or Stanley knife. Aluminum is sharp, so it’s best to always work on a scratch-resistant surface. Using a cutting mat is a great option.
- Use a sharp craft knife to cut the aluminum sheet into 2″ strips.
- Fold the aluminum strips over four times (letter-fold style) to create a sturdier, long rectangle to work with. If you don’t think that your aluminum strips are strong enough, you can fold them over again.
- Use a ruler to press down on the edges, which will make them sharper and flatter.
- Next, fold the aluminum strips into shape by following the outline of your printed shape.
- For sharp corners, fold the aluminum strip down all the way and then gently open up the fold. To get smooth curves, try shaping the aluminum over a piping tip. If you need to make a trickier shape, a pair of long-nose pliers will help. Some shapes may need to be longer in which case you can use a stapler to staple two pieces together. You’ll also staple the finish shape together. Use a pair of scissors to snip off the end. Set your cookie cutters aside and move onto the cookies.
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with your DIY cactus cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake for 12 minutes and allow to cool completely before frosting.
- Allow to set for 3 hours before serving. Overnight is best though.
- Add the powdered sugar and egg whites into a large mixing bowl. Mix until well combined.
- Add 1 tbsp of the white mixing into a piping bag fitted with a Wilton #2 piping tip. Set aside.
- Split the remaining mixture into three small bowls. Colour one leaf green, the second green and the third pink. Mix until well combined. Add the leaf green into a piping bag fitted with a Wilton #1 piping tip. Add the green to a Wilton #4 piping tip and the pink into a Wilton #3 piping tip.
- To frost your cookies pipe a permitter of the leaf green around the cookies and then flood or fill the cookies using the green icing. Pipe lines of the leaf green icing to add detail to your cacti. Add little spikes using the white icing and a pink flower on top of the snowman shaped cactus cookies.