- 1/4 tsp. tylose powder, such as Wilton
- 1/2 c. white fondant such as Wilton Decorator Preferred
- 1/2 tsp. gold pearl dust
- 1 package (17.45 oz.) sugar cookie mix
- 1/2 c. butter melted
- 1 egg
- 3 tbsp. all-purpose flour
- 1/2 tsp. grated orange zest
- 2 2/3 c. sifted confectioners' sugar
- 2 tbsp. meringue powder
- Black, lavender, royal blue, and pink concentrated food colorings
- Assorted sprinkles, such as stars, pastel confetti, and lavender jimmies
- Pink pearl dust
Line rimmed baking sheet with wax paper. Knead tylose into fondant.
Roll 1 teaspoon fondant into ball; shape into 2-inch x 3/4-inch cone, as shown; flatten bottom slightly. Repeat to make 16 cones. Using dull side of knife, at an angle, lightly score top of each cone, as shown. Dry at least 4 hours or overnight. In small bowl, combine gold pearl dust with a few drops of water to make thin spreadable paste. Lightly brush over fondant cones; dry.
Preheat oven to 350 degrees Fahrenheit. Prepare sugar cookie mix according to package directions with butter, egg, and flour, adding zest. Divide dough into two portions. Working with one portion of dough at a time, on lightly floured surface, roll out to 1/4-inch thickness. Using 3-inch round cookie cutter, cut out shapes, re-rolling scraps. Repeat with remaining dough for a total of 16. Transfer to baking sheets. Bake 7 to 8 minutes or until baked through. Cool 5 minutes. Transfer from baking sheets to rack; cool completely.
On low speed, beat confectioners’ sugar, meringue powder and 1/4 cup water until icing forms peaks, 7 to 8 minutes. Divide icing in half; cover one portion and reserve. Stir water, 1 teaspoon at a time, into remaining icing until the consistency of honey. Transfer 2 tablespoons thinned icing to separate bowl; tint black with food coloring. Cover and reserve black icing. Transfer 2 tablespoons thinned untinted icing to separate bowl; cover and reserve. Spread remaining thinned icing over cookies; dry at least 1 hour.
Using reserved 2 tablespoons thinned untinted icing, attach cones to top of cookies, propping cones up with pieces of foil, as shown. Let stand until dry.
Divide reserved unthinned icing among three bowls; tint one bowl lavender, 1 bowl light blue and remaining bowl pink with food coloring. Transfer each color to separate pastry bag fitted with small star tip (such as Wilton #17). Pipe decorations over cookies, as shown; add sprinkles. Transfer reserved black icing to pastry bag fitted with writing tip and pipe on eyes. For cheeks, lightly brush on pink pearl dust.