Decorated with elegant curls and lines, these Quilled Leaf Fall Roll Out Cookies make for a stunning dessert. Use them as edible decorations for Thanksgiving or cookie favors for a fall wedding. Piped in various shades of purple, red and yellow, these beautiful leaf cookies use Color Flow icing to achieve a smooth surface for piping.
Bake and cool cookies. Prepare cookie dough following recipe instructions. Using leaf cutter, cut out cookies. Bake and cool.
Prepare icing. Prepare 2 1/2 cups color flow icing following package instructions. Tint ¼ cup icing each gold, red, light purple and maroon following color combinations provided. Thin remaining 1 1/2 cups white icing to flow consistency.
*Combine Golden Yellow, Orange and Brown icing colors to get gold color shown. Combine Red-Red, Burgundy and Black icing colors to get red color shown. Combine Violet, Royal Blue and Black icing colors to get light purple color shown. Combine Burgundy, Violet and Black icing colors to get maroon color shown.
Outline and flood cookies. Prepare four decorating bags with tip 3. Fill separately with gold, red, light purple and maroon icing. Using tinted icing, outline cookies. Let dry, about 1 hour.
Prepare fifth decorating bag with tip 3 and thinned white icing. Fill in cookies. Let dry, about 8 to 10 hours.
Pipe decorations Using tinted icing, pipe details on cookies, starting with veins of leaves, then adding additional smaller lines and curls.
Hold bag at a 45° angle and touch tip to the surface. Squeeze at starting point so that icing sticks to surface. Now raise tip slightly, and as you squeeze, guide tip slightly above surface. To end outline, stop squeezing, touch tip to surface and pull tip away. After outline, fill in using a zigzag motion to fill area. Pat smooth using finger dipped in cornstarch.
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