I love daffodils.
I know, I know.....it seems I say this about so many different flowers.
So I guess I should just say.....I LOVE FLOWERS! :)
But really, there is something so very cheery and admirable about a daffodil.
To try to capture the dimension of the flower, I wanted to add a circle cookie in the center.
It was just the touch I was going for.
Someone gave me the flower cutter below.....and I don't know where it is available (sorry!)
but this daisy cutter or another flower cutter with pointed petals would work just as well.
Also, cut circle cookies that will fit nicely in the middle of the flower.
Before baking.....smoosh the circle down into the flower with your thumb
to give the center a hollowed-look.
Once it is baked, outline the flower shape with yellow 10-second glaze.
Allow it to dry for a few minutes before flooding the circle and petals with yellow glaze.
Note: since you are not only flooding the base cookie, but also a cookie "from above",
you need the outline to be a bit more sturdy.
Give the flooded daffodil a good 30 minutes to dry.
Then add a squiggly outline to the diameter of the circle cookie as shown below.
To add a bit of "character" to the flower,
To make the center look hollow,
brush some dry bronze luster dust within the squiggly outline of the circle cookie.
(see photo below)
Spring Flowers Cookie Collection