Tag Archive | mitten

Winter Time Cookies

LSAC-S3C30-025Supplies used:
fabric texture mat set
snowflake cookie cutter texture set
hat cookie cutter
mitten cookie cutter
white rolled fondant
pink rolled fondant
light blue rolled fondant
lavender rolled fondant
super pearl dust
clay extruder

Instructions:
Snowflakes: Texture the rolled fondant using the mats from the snowflake cookie cutter texture set. Cut with the same cutter used in baking. Attach to the cookie with piping gel. Brush the fondant piece using super pearl dust.
Hat and mitten: Roll all colors of rolled fondant and texture with the knit mat from the fabric texture mat set. Cut the rolled fondant along the lines created by the texture from the knit mat to create cut strips. Lay the strips as close together as possible in the color pattern desired. With the same cutter used in baking, cut the pieces. Remove the brim. Attach to the cookie with piping gel. To make the pom-pom, use the clay extruder fitted with a disk with several tiny round openings. Insert a rolled fondant snake of all four colors. Extrude the fondant and attach the strands to the cookie using piping gel. Roll white fondant and texture with the knit mat from the fabric texture mat set. Cut the brim of the hat and attach to the cookie with piping gel.

This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.

Print a copy of this project.

Red and Orange Striped Sweater Cookie Set

Red and Orange Striped Sweater Cookie Set

  •     Sweater cookie cutter
  •     Hat cookie cutter
  •     Mitten cookie cutter
  •     red fondant
  •     orange fondant
  •     knit texture mat from fabric texture sheet set
  •     mini pizza cutter

Bake and cool cookies. Roll red fondant thin and texture with the knit texture mat. Roll orange fondant thin and texture with the knit texture mat. Using a mini pizza cutter, cut out strips, using red and orange in a striped pattern. Use the cookie cutters to cut out pieces. Attach to cookie with piping gel.

Brown Red and Green Christmas Cookies

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.