- stocking cookie cutter
- green, red, white, dark chocolate candy coating
- chocolate transfer sheets
- parchment cones with small hole cut at the tip
Bake and cool cookies. Melt white candy coating. Fill squeeze bottle or parchment cone and outline all but top of stocking. Quickly fill in outline and tap gently to smooth candy coating. Before candy coating sets, place transfer sheet on top of candy coating. Allow to set completely and remove transfer sheet. Outline and fill top of stocking with red or green candy coating. Use a parchment cone with a small hole cut at the tip to pipe tiny dots and dark chocolate stitching around edge of cookie. Candy coating dries hard so it is ideal for cookies that need to be packaged or bagged.