Wheat Sheaf Cookies (Tutorial)






Wheat sheaves add such beauty to an autumn cookie platter.
They have been on my cookie "bucket list" for quite some time.
There's lots of lines to pipe, but the end results make it worth it.


Any long rectangle-shaped cookie will provide  the area needed for the wheat sheaf.

I created the shape used here by cutting a large long oval.
Cut off the bottom for a flat surface and cut out some arc-ed sides with the long oval cutter.
(see photo below)


Once the cookie is baked and cooled, flood the entire surface with white glaze.

Dry for about 1 hour. 
Outline and flood the wheat sheaf shape (try to say that quickly!) with tan glaze.
(see photo below)


Allow the tan glaze to dry for at least 30 minutes.
Then in 15 minute increments, add rows of vertical lines as shown below.


After 2 or 3 layers of vertical lines, begin to add the diagonal wheat kernels, first on one side.
After 15 minutes, add the kernels on the other side.
(see photo below)


Add some type of tie around the "waist" of the sheaf.
(see photo below)



Dry overnight.

Add dimension and "age" to the wheat by dusting on some caramel pearl dust.








Autumn 2015 Cookie Collection
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