Ingredients Roll-Out Cookie Dough Roll-Out Cookie Dough Color Flow Icing Color Flow Mix Black Icing Color Royal Icing Royal Icing Black Icing Color, 1 oz. Black Icing Color, 1 oz. Tools Rolling Pin Comfort Grip Skull Cookie Cutter Recipe Right Stainless Steel Insulated Cookie Baking Sheet, 16 x 14-Inch Recipe Right Stainless Steel Insulated Cookie Baking Sheet, 16 x 14-Inch 10 x 16 Non-Stick Cooling Rack 12 in. Disposable Decorating Bags food-safe scissors Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 Round Cake Decorating Tip 2 Round Cake Decorating Tip 2 Halloween Skeleton Cookie Cutter Set Skull Comfort-Grip Cookie Cutter Skull Comfort-Grip Cookie Cutter Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack 12-Inch Disposable Cake Decorating and Pastry Bags, 100-Count 12-Inch Disposable Cake Decorating and Pastry Bags, 100-Count Instructions Click to mark complete - Make cookies one day in advance. Prepare cookie dough and roll out following recipe directions. Use skull cutter to cut cookies. Bake and cool cookies. - Outline and flow in cookies one day in advance. Prepare Color Flow icing following recipe directions. Tint half of icing black. Use tip 3 and full-strength black or white icing to outline skull. Use thinned black or white icing in cut decorating bag to flow in. Let dry overnight. Reserve remaining icing. - Decorate cookies. Use tip 2 and full-strength black or white icing to pipe details including dots, scrolls, beads and bead flowers. Let dry several hours. How To
