Candy Cane Cookie
Each cookie serves 1.
Prepare dough and roll out 1/8 in. thick. Cut using candy cane cutter from set. Bake and cool completely.
Prepare Color Flow Icing Recipe. Tint a portion red and reserve some white.
Outline cookie. Use tip 2 and full-strength white icing to outline cookie.
Make red stripes. Use tip 2 and full-strength red icing to outline red stripes. Use thinned red icing in cut disposable bag, to fill in red stripes. Sprinkle with red sugar. Let set. Use brush to remove excess sugar.
Make white stripes. Used thinned white icing in cut disposable bag, fill in white stripes. Sprinkle with White Sparkling Sugar. Let dry.
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