Here's an idea for your Easter baking:
These decorated Easter eggs are some of my favorite cookies. I don't know if it's the combination of dots and squiggles, or the colors, or those little scalloped lines across the middle.For details on how to make the dots, click here. For the squiggly lines, follow the basic instructions for dots (adding the line color on top of the WET flood icing), but squeeze lines instead of dots across your cookie. Make all of then lines that you want in one section...in the cookies above, I used 3 different colors, then drag a toothpick through your lines alternating up and down.
To make the little yellow "scalloped" detail, use a #2 tip and pipe across the cookie, changing the pressure while squeezing the piping bag. Don't let up in between bumps, continue in one line. A good way to get a feel for it is to practice on a piece of waxed paper or a plate.
These are great cookies for personalization also, just wait until the icing is completely dry (overnight) and write with a food coloring pen (AmeriColor Gourmet Writer Pens).
