Sweet and Pink Cottage Cookie
Each cookie serves 1.
Prepare cookie dough. Roll out dough 1/8 in. thick. Cut using gingerbread cottage cutter from set. Bake and cool completely.
Prepare royal icing. Tint portions brown, red and rose; reserve some white.
Outline cookie. Use tip 3 and full-strength brown icing to outline house and roof. (Roof is approx. 1/2 in. wide.)
Fill in roof. Use cut decorating bag and thinned brown icing to fill in roof.
Outline details. Use tip 2 and full-strength red icing to outline door, window and swirl candy.
Fill in house. Use cut decorating bag and thinned white icing to fill in house—excluding door. Use cut decorating bag and thinned rose icing to fill in door.
Make details. Use tip 1 and full-strength red icing to pipe window panes and curtains on window; to pipe door window and dot doorknob on door; and to fill in candy swirl on candy.
Use tip 1 and full-strength rose icing to pipe dots around candy; and to pipe c-scroll design above window. Use tip 1 and full-strength red icing to pipe dot above c-scroll design.
Make roof details. Use tip 2 and full-strength red icing to outline roof. Use tip 1 and full-strength rose icing to pipe e-motion on roof. Let dry until set.
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