Skull Mints

Skull Mints

 

• black candy coating
• white empire chocolate transfer sheet
• round buttery crackers
• peppermint oil
• white candy coating

Cut transfer sheet into squares just larger than crackers. Melt black candy coating and add approximately 15 drops of peppermint oil per pound of candy coating. Use a dipping tool to dip crackers, allow excess to drip off and place on parchment paper. Place transfer sheet on top of cracker with the texture side down while candy coating is still wet. Smooth down with finger. Allow chocolate to completely set and then remove transfer sheet. Use a small paint brush or parchment cone with small hole to paint black details on skull candy mold. Allow details to set and then fill remainder of cavity with white chocolate coating. Place mold in freezer and allow to completely set. Remove skulls from mold and attach to crackers with a dot of melted chocolate.

Vampire Cookies

Vampire Cookies

 

• vampire cookie cutter set
• run sugar icing
• small amount of fondant
• rose bud candy mold
• red piping gel
• black food color
• red food color

Using cookie cutter set, bake cookies. Divide icing and make colors. Outline cookies in black icing then fill-in with colors desired. Add details where necessary using icing or piping gel or molded fondant.

SWAK Cookies

SWAK Cookies

• lip cookie cutter
• rectangular cookie cutter
• royal icing
• red food color
• black food color
• parchment bags
• jumbo heart confetti

Cut lip and rectangle shapes out of cookie dough and bake per recipe directions. Once completely cool, use parchment bag filled with black run sugar icing to outline the cookies. Fill-in cookies with red or white run sugar icing. Attach jumbo hearts to envelopes with a dot of icing.

 

Baby Chick Cookies

Baby Chick Cookies

 

• hatchling cookie cutter
• cut-out cookies
• buttercream icing
• yellow color
• orange color
• pastel designer print set
• candy eyes
• yellow sugar

Using cookie cutter as a pattern, cut egg shell pieces out of designer prints. Ice cookie smooth using yellow and white icing accordingly. Lay designer prints over damp icing; attach eye and sprinkle chick with yellow sugar. Pipe orange beak.

Barnyard Sugar Cookies

Barnyard Sugar Cookie

• 3″ round cut-out sugar cookies
• piping gel
• white fondant
• red royal icing
• black royal icing
• Duff Cowboy Cake Tatoos
• 2 1/4″ cutter

Use the 2 1/4″ cutter to cut the cake tatoos and set aside. Roll out fondant to desired thickness and use the 3″ cutter to cut out circles. Attach 3″ circles to cookies brushed with piping gel. Brush fondant circles lightly with water and center tattoo on top. Using a parchment bag filled with royal icing, detail the outer edge of the cookie with dots.

Barnyard Animal Cookies

Barnyard Animal Cookies

 

• cut-out sugar cookies baked with sticks
• animal cookie cutters
• pink fondant
• white fondant
• gray fondant
• black fondant
• red fondant
• orange fondant
• brown fondant
• peach fondant
• piping gel
• decorating tip #10
• edible markers
• small sharp knife

Use the same cutters used to bake the cookies to cut-out the fondant. Attach fondant to the cookies with piping gel.
Lamb – Use tip #10 to make indents in the fondant to resemble fluffy wool. Roll a tiny piece of black fondant for the nose and attach with piping gel. Draw an eye using the edible markers.
Chicken – Using the orange fondant, free-form a beak and feet; attach with piping gel. Take a small piece of red to make the cockscomb; attach with piping gel. Use the sharp knife to outline feathers on the back end of the chicken and to cut a side feather. Attach side feather with piping gel. Draw an eye using the edible markers.
Cow – Free-form black spots in different sizes to attach to cow with piping gel. Cut peach pieces for the udders and snout. Use the end of a paint brush to make the nostril holes. Take small amount of brown and pinch to make the cow’s horns and small amount of white to form the cow’s ears. Attach all pieces with piping gel.
Pig – Take a small piece of pink fondant and roll into a tiny rope for the squiggly tail; attach with piping gel. Draw an eye with edible markers.

Stocking Cookies

Stocking Cookies

• stocking cookie cutter
• white fondant
• green fondant
• red fondant
• piping gel
• fabric texture set
• pastry roller
• royal icing
• small round tip
• red food color
• green food color
• edible markers

Bake and cool cookies.  Roll fondant then lay texture mat over fondant and roll pin over mat with even pressure. Using the stocking cookie cutter, cut fondant. Color fondant texture using edible markers. Place fondant on cookies using piping gel. Use small round tip to detail cookies with colored royal icing.

Simple Santa Faces

Simple Santa Faces

• 3″ round cutter
• 2 1/4″ round cutter
• red royal icing
• santa face lay-ons
• white and green fondant
• piping gel

Cut and bake cookies using 3″ round cutter. Using the 3″ cutter, cut white fondant circles. Using the 2 1/4″ cutter, cut out the centers of the white circles. Use the 2 1/4″ cutter, cut out green fondant circles. Attach green circles to cookie using piping gel then proceed to attach outer white circle. Attach Santa face to cookie then detail cookie with tiny red royal icing dots.

Pumpkin Cookie Box

Pumpkin Cookie Box

• 3-D pumpkin cake pan
• assorted leaf cookie cutters
• green, yellow, orange and red run sugar icing
• orange, brown and green fondant
• orange buttercream icing

Box:  Use the buttery sugar cookie dough recipe from this site or another recipe that won’t move as it bakes.  Roll out dough and carefully transfer into each half of cake pan.  Gently press into cavity making sure not to thin out dough too much.  Bake until cookie dough is light brown and allow to cool in pan.  Once cool cookie should easily release from pan.  Clean pan.  Roll out orange fondant and press a large piece into each half of cake pan.  (If fondant is sticky may need to dust pan with powdered sugar.)  Ease fondant into pan cavities avoiding making seams or wrinkles.  Brush outside of pumpkin cookie with piping gel.  Turn cake pan with fondant inside upside down on top of pumpkin cookies and allow fondant to fall on top of each cookie half.  Use hands to smooth and attach fondant to cookie.  Hand mold leaves and stem with green and brown fondant.  Wrap thin of green fondant around pencil or dowel rod and allow to dry to create spiral.  Use orange buttercream to pipe small border along edge of fondant to make clean look.

Leaf Cookies:  Prepare parchment cones with all colors of run sugar.  Use one color to outline and completely fill in cookie.  Quickly, before icing crusts, pipe several drops and lines or one color or multiple colors inside cookie.  Use a toothpick to pull the colored icing in different directions.  Repeat with all cookies using different color combinations.  Allow to dry completely before filling box.

Princess Party Cookies

Princess Party Cookies

• girl cutter
• heart cutters
• frog prince cutter
• shoe cutter
• crown cutter
• castle cutter
• run sugar
• assorted food colors

Bake and cool cookies.  Fill parchment cone with black run sugar and pipe outlines and details on all cookies.  Allow to dry completely (a couple hours).  Thin run sugar with a small amount of water and mix other colors.  Fill parchment cones and fill in outlines.  Allow to dry completely and pipe additional run sugar dots and fine details.  Paint faces using a small paint brush and black food coloring.