Brown Red and Green Christmas Cookies

Heart Cookie Cutter Texture Set
Wedding Cake Cookie Cutter Texture Set
Formal Dress Cookie Cutter Texture Set
Baby bodysuit Cookie Cutter Texture Set
Snowflake Cookie Cutter Texture Set
white fondant
red fondant
sage green fondant
brown fondant
PME three leaf holly plunger cutter
royal Icing mix
red food color
green food color
super pearl luster dust

White Christmas Tree: Bake and cool tree cookie. Lightly spray baroque texture mat from formal dress cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8″ thickness. Place texture mat on white fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with tree cookie cutter. Brush fondant piece with super pearl dust. Cut off tree stump. Roll fondant approximately 1/16″ thick. Cut with tree cutter and cut just stump. Attach tree and stump to baked tree cookie with piping gel or a thin layer of buttercream. Make holly leaves from holly cutter. Pipe red dots with red royal icing.
Brown Christmas Tree: Bake and cool tree cookie. Lightly spray swirl texture mat from wedding cake cookie cutter texture set. Wipe off excess with a paper towel. Roll brown fondant to approximately 1/8″ thickness. Place texture mat on brown fondant. Firmly roll over the mat. Remove mat. Cut off tree stump. Roll fondant approximately 1/16″ thick. Cut with tree cutter and cut just stump. Attach tree and stump to baked tree cookie with piping gel or a thin layer of buttercream. Pipe accents with white, green and red royal icing.
Brown Ornament: Bake and cool oranment cookie. Lightly spray baroque texture mat from formal dress cookie cutter texture set. Wipe off excess with a paper towel. Roll brown fondant to approximately 1/8″ thickness. Place texture mat on white fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with ornament cookie cutter. Cut off top of ornament. Roll white fondant approximately 1/16″ thick. Cut with oranment cutter and cut just top. Make small grooves with paring knife. Cut center out with a #12 tip. Brush ornament top with super pearl dust. Attach fondant oranment piece and ornament top to baked ornament cookie with piping gel or a thin layer of buttercream. Make holly leaves from holly cutter. Pipe red dots with red royal icing.
Red Ornament: Bake and cool oranment cookie. Lightly spray swirl snowflake texture mat from snowflake cookie cutter texture set. Wipe off excess with a paper towel. Roll red fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with ornament cookie cutter. Cut off top of ornament. Roll white fondant approximately 1/16″ thick. Cut with oranment cutter and cut just top. Make small grooves with paring knife. Cut center out with a #12 tip. Brush ornament top with super pearl dust. Attach fondant oranment piece and ornament top to baked ornament cookie with piping gel or a thin layer of buttercream. Pipe details with red and white royal icing.
Stocking: Bake and cool stocking cookie. Lightly spray swirl texture mat from wedding cake cookie cutter texture set. Wipe off excess with a paper towel. Roll red fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with stocking cookie cutter. Cut off heel and toe of stocking. Repeat, using brown fondant. Attach fondant pieces to baked stocking cookie with piping gel or a thin layer of buttercream. Make holly leaves from holly cutter. Pipe red dots with red royal icing.
Mitten: Bake and cool mitten cookie. Lightly spray quilt texture mat from heart cookie cutter texture set. Wipe off excess with a paper towel. Roll brown fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with mitten cookie cutter. Cut off cuff of mitten. Repeat process using red fondant and barque texture from formal dress cutter set. Attach fondant pieces to baked mitten cookie with piping gel or a thin layer of buttercream. Make holly leaves from holly cutter. Pipe dots with green and white royal icing.
Bell: Bake and cool bell cookie. Lightly spray dot mat from baby bodysuit cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8″ thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with bell cookie cutter. Cut off dong of bell. Brush fondant piece with super pearl dust. Attach fondant pieces to baked bell cookie with piping gel or a thin layer of buttercream. Make holly leaves from holly cutter. Roll a ball with red fondant for the dong.