Holly Wreath Cookies for the Holidays!

Step 1

Prepare cookie dough following recipe directions. Tint portions red, light green and dark green.

Step 2

Make bow cookie. Press red dough into bow cavity, filling 2/3 full.

Step 3

Make light green leaves. Press light green dough filling 2/3 full into 10 leaves cavities. Bake 10-15 minutes. Cool in pan 10 minutes, remove cookies to cooling grid and cool completely.

Step 4

Make dark green leaves. Press light green dough filling 2/3 full into 11 leaves cavities. Bake following recipe directions. Cool in pan 10 minutes, remove cookies to cooling grid and cool completely. Repeat to bake remaining 3 cookies.

Step 5

Prepare Color Flow icing from mix. Tint portions red, light green and dark green.

Step 6

Decorate bow. Place cookie on cooling grid over parchment paper. Pour thinned red Color Flow icing over cookie. Tap grid lightly to smooth icing and remove air bubbles. Move cookie to parchment paper-covered surface. Let dry until set.

Using full-strength red Color Flow icing and tip 10, cover top of bow, smooth with finger dipped in cornstarch. Use edge of spatula to imprint lines. Overpipe center knot, pat smooth with finger dipped in cornstarch. Let dry until set.

Step 7

Decorate light green leaves. Use full-strength light green Color Flow icing and tip 3 to outline veins. Use full-strength red color flow icing and tip 10 to pipe dot berries. Pat berries smooth with finger dipped in cornstarch. Let dry until set.

Step 8

Decorate dark green leaves. Use full-strength dark green Color Flow icing and tip 3 to outline veins. Use full-strength red Color Flow icing and tip 10 to pipe dot berries. Pat berries smooth with finger dipped in cornstarch. Let dry until set.

Step 9

Cover cake board with Fanci-Foil Wrap. Arrange leaves and bow on cake board or serving platter following photo.