Bunting Cookies - cooking recipe

Ingredients

2 cups flour
7 tbsp butter, chopped
2/3 cup firmly packed brown sugar
1 None egg
2 tbsp light corn syrup
2 tsp vanilla extract
1 pkg (16 oz) ready-to-use white fondant
None None Blue and green food color (or desired food color)
None None Cornstarch, for dusting
None None Length of thin ribbon or cord, for hanging

Preparation

Preheat the oven to 350\u00b0F. Grease 4 baking pans and line with parchment paper.
Process the flour, butter and brown sugar in a food processor until the mixture resembles breadcrumbs. Add the egg, syrup and vanilla and process until the mixture comes together. Turn the dough onto a lightly floured surface and knead until smooth. Shape into a disc. Wrap in plastic wrap and refrigerate for 1 hour.
Draw a 3 x 4 3/4 x 4 3/4-inch triangle onto a piece of cardboard and cut out the template.
Roll the dough between two sheets of parchment paper to 1/4-inch thickness. Using the template, cut out the triangles, re-rolling dough scraps until all the dough is used. (If the dough becomes soft, refrigerate for 10 mins to firm up). Place on the prepared baking pans and refrigerate for 5 mins or until firm. Make 2 small holes in the top of each triangle, not too close to the edge, using a skewer.
Bake for 12 mins or until golden. Immediately pierce each hole again while the cookies are hot and still soft. Cool on the pans.
Divide the fondant equally into 3 portions and cover with plastic wrap. Knead the food color into one portion of fondant on a surface lightly dusted with cornstarch. Roll the fondant to 1/8 inch-thickness on a cornstarch-dusted surface. Cut into 1/3-inch strips and cover with plastic wrap. Repeat with a second portion of fondant, tinting a different color. Leave one portion of the fondant white.
Brush the backs of the fondant strips with a little water and stick onto the cookies, making holes in the fondant to match the holes in the cookies. Trim the fondant around the cookie line into triangle shapes. Using a 1/3 or 3/4-inch round cutter, cut circles from the fondants. Brush the circles with a little water and stick onto the cookies. Let stand until dry. Thread ribbon through the hole to hang the bunting.