Patriotic bunting cookies are fairly simple.
Cut circle or oval-shaped cookies with a straight edge.
Outline and flood the inner and outer bands of the bunting with blue and red 10-second glaze.
Allow to dry for at least 2 hours.
(Or place in food dehydrator on lowest setting for 1 hour.
I've found it best to allow the newly flooded glaze about 10-15 minutes
to settle before putting in dehydrator.
If you put the cookie in too soon, the glaze tends to collapse in places.)
With a clean rounded tool (mine comes from the Wilton Fondant Gum Paste tool set),
press the folds into the bunting "fabric".
I used the larger rounded tool (teal color) for the bottom of the bunting and
the smaller rounded tool (light blue color) for the top inside part of bunting.
Allow it to dry for at least another hour or two.
(White glaze will tend to bleed next to red & navy.)
(White glaze will tend to bleed next to red & navy.)
Then add white 10-second glaze to the middle layer.
Dry for about 2 hours (or 1 hour in the food dehydrator).
Use same tools to add fabric folds to the white section of the bunting.
Try to line them up with the red and blue layers as best you can.
