candy cane cookie cutter
round cookie cutter
small round cutter (center of candy)
pilgrim hat cookie cutter
candy cookie cutter
red rolled fondant
green rolled fondant
white rolled fondant
white sanding sugar
Special baking instructions: The round cutter was baked with a sucker stick to create a lollipop cookie. The brim of the pilgrim hat was cut off to create a gum drop cookie.
Gumdrop cookies: Roll desired color of rolled fondant. Cut the rolled fondant with the pilgrim hat cutter. Cut off the brim. Place the rolled fondant piece on the cookie, attaching with piping gel. Brush piping gel onto the rolled fondant. Sprinkle white sanding sugar onto the piping gel.
Candy Cane: Roll at least two colors of rolled fondant. Cut a candy cane out of each using the cutter used in baking. Cut each of the candy cane into several sections. Remove every other section and replace with a section from another cut candy cane in a contrasting color.
Candy: Roll white rolled fondant. Cut the white fondant using the candy cutter. Cut the sides of the candy off and place on a cookie, attaching with piping gel. Add texture lines while the white fondant is still soft using the blunt end of a paring knife. Roll at least two colors of rolled fondant. Cut a circle out of each color of rolled fondant, using the a round cutter. Cut each of the circles into several triangle sections. Pinch the triangles and curve them to resemble a twisted piece of candy. Remove every other section and replace with a twisted section from another cut candy cane in a contrasting color.
Lollipop: Feed a clay extruder with rolled fondant ropes of red and white or rolled fondant ropes of red, white, and green. Attach round disk to extruder. Extrude the rolled fondant. Roll the extruded fondant rope to create a twist design. Coil the rope and attach to the lollipop cookie with piping gel.
This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.