The delicate detail of wintry icing designs really stands out! Use Square Double Cut-Outs to cut the cookies, then ice with Color Flow icing and highlight with gold and bronze Pearl Dust Edible Accents before decorating.
+Color Flow icing takes at least 8 hours to dry so you will want to start your projects at least 1 day before serving.
Make cookies. Prepare and roll out dough following recipe directions. Use scalloped side of square cut-out ?B? to cut out shapes. Bake and cool cookies.
Ice cookies. Prepare Color Flow icing according to package directions. Thin a portion of white icing according to package directions. Use tip 2, a cut parchment bag and full-strength white icing to outline cookie. Use thinned white icing and a cut parchment bag to fill in cookie. Let cookies dry overnight. Reserve remaining full-strength icing.
Highlight cookies. Use brush and gold or bronze Pearl Dust edible accents/lemon extract mixture, separately, to paint cookies. Let set, about 15 minutes.
Decorate cookies. Use tip 1, a cut parchment bag and reserved full-strength white icing to pipe outline and dot details on cookies. Let dry, about 1 to 2 hours.
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.