You won?t hear a peep out of anyone when you serve these chick-shaped cookies during Easter brunch. That?s because they?ll be too busy enjoying them! Create the shape using the 4-Pc. Easter Cookie Cutter Set.
Make cookies. Prepare cookie dough and roll out following recipe directions. Cut using chick cutter from set. Bake and cool completely.
Decorate cookies. Prepare royal icing following recipe directions. Tint orange, yellow and a small amount of black; reserve a small amount of white. Use tip 2 and full-strength yellow icing to outline chick body. Use tip 2 and full-strength orange icing to outline beak. Use thinned yellow icing in a cut parchment bag to fill in body. Use thinned orange icing in a cut parchment bag to fill in beak. Let dry 24 hours.
Add details. Use full-strength black icing in a cut parchment bag to pipe dot eye. Use full-strength white icing to pipe eye highlight. Use tip 352 and full-strength yellow icing to pipe wing. Let dry 1 to 2 hours.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.