Ingredients Lemon Yellow Icing Color, 1 oz. Lemon Yellow Icing Color, 1 oz. Leaf Green Icing Color, 1 oz. - Green Food Coloring Leaf Green Icing Color, 1 oz. - Green Food Coloring Black Icing Color, 1 oz. Black Icing Color, 1 oz. Meringue Powder, 4 oz. Egg White Substitute Meringue Powder, 4 oz. Egg White Substitute Roll-Out Cookie Dough Roll-Out Cookie Dough Orange Icing Color, 1 oz. Orange Icing Color, 1 oz. Royal Icing Royal Icing Tools Round Cake Decorating Tip 2 Round Cake Decorating Tip 2 Recipe Right Stainless Steel Insulated Cookie Baking Sheet, 16 x 14-Inch Recipe Right Stainless Steel Insulated Cookie Baking Sheet, 16 x 14-Inch Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack Pumpkin & Bat Halloween Cookie Cutter Set Decorating Bags, 16-Inch Disposable Piping Bags, 12-Count Decorating Bags, 16-Inch Disposable Piping Bags, 12-Count Ghost and Pumpkin Comfort-Grip Cutter Set, 2-Piece Instructions Click to mark complete - One day in advance:Bake cookies. Prepare roll-out cookie recipe. For each, cut a one small pumpkin and large ghost; cut two small bats and one large pumpkin. Bake and cool. - Prepare royal icing. Prepare royal icing following package directions. Combine Leaf Green and Lemon Yellow for green shown. Divide icing and tint icing: ¼ cup black, ¼ cup green, 1 cup orange, reserve remaining white. - Ice cookies. Use tip 2 and full strength icings to outline cookies following colors in photo. Use thinned white icing to fill in ghost; use thinned orange icing to fill in small pumpkin; use thinned orange icing to fill in large pumpkin, use thinned black icing to fill in bats and large pumpkin mouth, use thinned green icing to fill in stem. Let dry 8 hours or overnight. - Decorate cookies. Use tip 2 and full-strength icings to finish decorating cookies with these details: black facial features on ghost and small pumpkin. Tip 2 and green icing for bat “eyes” and small pumpkin stem.
