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Prepare cookie dough. Roll out dough 1/8 in. thick. Cut using candy cane cutter from set. Bake and cool completely.
Prepare royal icing. Tint portions red and rose; reserve some white.
Outline cookie. Use tip 3 and full-strength red icing to outline cookie and stripes.
Make and decorate white sections. Use cut decorating bag and thinned white icing to fill in every other section. Use tip 1 and thinned rose icing to pipe zigzag stripe.
Make and decorate red sections. Use cut decorating bag and thinned red icing to fill in remaining section. Use tip 1 and thinned rose icing to pipe stripe. Use toothpick to swirl icing. Let dry until set.
Add detail and interest to decorated cookies while still maintaining the smooth, sophisticated look.