*I hope you find this simple tutorial helpful.
For my sugar cookie dough I use this recipe:*
BLUE RIBBON SUGAR COOKIES
Preparation time: 45 min Baking time: 7 min
Yield: 6 dozen cookies
Heat oven to 375°F. Combine butter, powdered sugar and 1/2 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cream of tartar and baking soda. Beat until dough forms a ball.
Bake 7-9 minutes.
If cookies spread too much, chill dough about 1 hour.
After making my dough,
I started with the large square cutter that comes with the set of 3 from Wilton and cut out these shapes from my sugar cookie dough.
Then I used a Chalice cutter
Turned it upside down and used this small end to cut out my “hoops” from the remaining dough.
I then made my royal icing using Wilton’s recipe:
Wilton’s Royal Icing
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
NOTE: Keep all utensils completely grease-free for proper icing consistency.
When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.
When the cookies were cooled I outlined the square with white Royal Icing using a number 2 tip. Then I flooded it with thinned white royal and added the “hoop” cookie piece to the wet icing.
I then added the trim to the hoop using stiff royal icing and a #2 tip.
Next I finished the net
Then added a #2 tip square of red on the back board
And finished it off with a red rim
This is my finished platter. I love the extra dimension the 2nd cookie gives to the basketball hoop. Thanks for looking.