How To Make French Toast and Blueberry Decorated Cookies

My daughters are experimenting with "baking".  Basically they pull a lot of stuff out of the cupboards and try to convince me to use them all in a single recipe. Sometimes I let them mix their "own bowl" of "baking" while I'm secretly mixing actual ingredients in another bowl. And by "actual ingredients" I mean "ingredients that I can mix together without having a physical reaction." So...for example NOT pickles, Tobasco sauce and peach preserves.

Yesterday we made Blueberry French Toast Cupcakes. I'm not going to lie, it was surprisingly easy to justify eating them for breakfast this morning. So watch out for that.

1. Thin some blue icing and paint it on the cookie with a wide, flat brush.
2. Use a #2.5 tip and medium-consistency blue icing to pipe a 5 petal shape around the place where you painted. Outline the blueberry and then fill the space in between. Be careful not to overfill your inside lines. You can pretty much stop at any step from here to the end. It's up to you. If you're going to move on, let the icing dry for 4-6 hours.
3. Use white, pink and purple food coloring to give the blueberry it's blotchy color. If you put too much on, just dab it off with a paper towel and add another layer.
4. Use the blue icing to outline around that uh...you know, the weirdy part. (Does it have a name? Because I've been internet researching for at least 7 minutes and can't figure it out.)

And you can see how I made the French Toast cookies in this video!

 NEED MORE??

Get the cutters: MY FAVORITE SET OF CIRCLE CUTTER, or the SLICE OF BREAD CUTTER.

What's a breakfast party without pajamas? See how I made PAJAMA COOKIES HERE!