Striped Candy Cane Cookies
Additional Information
Step 1
Make cookies one day in advance. Prepare dough following recipe directions and roll out 1/8 in thick. Cut using hat cutter from set. Bake and cool completely.
Step 2
Make icing. Prepare Color Flow Icing following recipe directions. Divide and tint portion red. Reserve remaining white.
Step 3
Make smooth candy cane one day in advance. Use tip 2, cut parchment bag and full-strength white icing to outline candy cane. Use tip 2, cut parchment bag and thinned red icing to outline divisions. Use a cut parchment bag and thinned white icing to flow in icing. Let icing set 1 hour. Use tip 2, cut parchment bag and thinned red icing to fill in remaining sections. Let icing set 8 hours. Use brush and white Pearl Dust to cover white sections.
Step 4
Make nonpareils-sprinkled candy cane one day in advance. Use tip 2, cut parchment bag and full-strength white icing to outline candy cane divisions. Use cut parchment bag and thinned red icing to flow in icing. Let icing set 1 hour. Use tip 2, cut parchment bag and thinned white icing to fill in remaining sections. Immediately cover in white nonpareils. Let set for 1 hour, gently tip cookies to remove excess nonpareils. Let icing set 8 hours.
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Red-Red Icing Color

Christmas Red Icing Color ((Combine Red-Red with Christmas Red for red shown.))
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