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In advance: Make cookies. Prepare and roll out dough. Cut large and small bats using cutters from sets. Bake and cool. Cover cookies with thinned color flow icing. Let dry.
Decorate cookies with full-strength icing. For large bats, use tip 2A to figure pipe teardropshaped body and head; smooth with fingertip dipped in cornstarch. Add tip 10 pull-out ears. Pipe tip 8 outline arms. Pipe tip 5 pullout thumbs, outline legs and pull-out feet. Pipe tip 3 outline wing ribbing. Use tip 1 to pipe outline ear details, eyebrows and mouth, dot eyes and nose, pull-out fangs.
For small bats, repeat as above, changing to tip 12 for head and body, tip 8 for ears, tip 5 for arms, tip 3 for thumbs, legs and feet, tip 2 for ribbing. Let dry.