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Remove the cookie impression from the dough.
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Bake your cookies according to your recipes directions
and let cool completely on a rack before decorating.
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Make a batch of royal icing, thick enough to hold
it’s shape when piped. Fill a decorating bag about a 1/3 full
with Royal Icing. Tint with desired color or leave white. Fit
with tip # 2 or 3. Click
here for the Royal Icing Recipe.
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Squeeze, while outlining the edge of the cookie.
After outlining the entire edge, stop at the edge of the beginning
line, touch and lift This is called the dam or seam.
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To seal the seam, dip a paintbrush in some water.
Dab the paintbrush on a paper towel. Gently touch the seam. This
will cause it to disappear. Allow the outline to dry.
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Take the icing that you will use to fill in the
center of your outline, add a little water to it. It needs to
have a streaming not runny consistency.
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Fill the outline in with the thinned icing, using
a spoon or squeeze bottle. Be generous With a spoon gently push
the icing into the corners and at the points.
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Allow the icing to dry for at least 2 hours. After
your cookie has had time to dry, you can add additional decorations
or writing on your creation.
For iced cookies, you can also try Edible Marking
Pens. They work just like magic markers. You can get them
at Mary Ann and Kimberly's site CakeWorksCentral.com.
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