Holiday Sleighride Pan Cookies
There?s no better shape than this sleigh to bring out a warm holiday feeling! It?s just one of the fun designs you?ll find in the 12-Cavity Gingerbread and Candy Cookie Pan?just press in the dough and bake in the detail.
Each cookie serves 1.
Make cookies. Prepare dough and press into pan cavities filling 2/3 full. Bake and cool following recipe directions.
Prepare royal icing. Tint portions brown, red and rose; reserve some white.
Outline and fill in cookies. Use tip 3 and full-strength brown icing to outline carriage area. Use tip 3 and full-strength red icing to outline runners area.
Use thinned icing in cut decorating bag to pipe in areas, using brown for carriage area and red for runners area; let dry until set.
Make trims. Use tip 3 and full-strength white icing to pipe outline inside runners.
Use tip 3 and full-strength white icing to overpipe outline on carriage area.
Use tip 3 and full-strength white icing to overpipe zigzag on top rail.
Use tip 3 and full-strength red icing to outline circle design.
Use tip 3 and full-strength rose icing to pipe in circle design; smooth with finger dipped in cornstarch. Use tip 3 and full-strength rose icing to pipe dot front light.
Use tip 3 and full-strength red icing to overpipe pinwheel design.
The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake—they look great!
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.