SUPPLIES & TOOLS:
- 13 1/4"x 9 1/4" Small Cookie Pan
- 10"x 16" Cooling Grid French Rolling
- 18 Pc. Metal Cookie Cutter Set
- Decorating Tips: Tip 2 (2 needed), Tip 1 (5 needed)
- 12 Ct. Disposable Decorating Bags Meringue Powder
- 4 oz. Icing Colors: Kelly Green, Red Red, Black, Royal Blue, Lemon Yellow, Violet, Sky Blue
- Roll out Cookie Recipe Royal Icing Recipe
- Scissors
DIRECTIONS:
- Make cookies. Prepare cookie dough per recipe. Roll out and cut using tree cutter. Bake and cool.
- Make icing. Prepare 2 1/2 recipes of royal icing. Divide into six 1 cup portions. Reserve 1/4 cup.
- Tint icing. Tint 1 cup portion icings using color combinations: Fern - Kelly, Red, Black Khaki - Royal, Black, Lemon Slate - Royal, Black Sapphire - Royal, Violet, Black Dark Fern - Kelly, Red, Black Willow Green - Sky, Black Reserve 1/4 cup white.
- Divide and thin icings. Thin 1/2 colored icings to 20 drop count, reserve other 1/2 cup full strength icings. Place thinned icing in disposable bags with 3/8 in. cut off tip. Flow in cookies. For Fern colored cookie, flow in every other section, allowing 15 to 30 minutes to dry before piping rest of the sections. Let cookies dry several hours or overnight.
- Decorate cookies:
- FERN COOKIE
- With tip 1 and white icing, pipe snow.
- KHAKI COOKIE
- With tip 1 and sapphire icing, pipe vertical line and horizontal lines.
- SLATE COOKIE
- With tip 2 and fern colored icing, pipe tree branches.
- SAPPHIRE COOKIE
- With tip 1 and khaki colored icing, pipe dots.
- DARK FERN COOKIE
- Thin willow green icing a touch, so it's thinner, but still pipeable and place in bag with tip 1. Pipe accents on cookie.
- WILLOW COOKIE
- With tip 1, slate, and dark fern colors, pipe dotted garland on cookies.
- Let all cookies dry an additional 12-24 hours.