Supplies used:
elm leaf cookie cutter
maple leaf cookie cutter
oak leaf cookie cutter
aspen leaf cookie cutter
acorn cookie cutter
pumpkin cookie cutter
oak leaf cookie cutter
red food color
orange food color
yellow food color
leaf green food color
brown food color
ivory food color
antique gold crystal pearl dusting powder
Icing required: Prepare run sugar icing in the following colors. Red, orange, yellow, dark green, light green, dark ivory, light ivory. Prepare royal icing in brown.
Instructions:
Leaf cookies: Outline and fill the leaf cookies in various shades of run sugar. Allow the iced cookie to set completely. When the background color is completely set, pipe the details onto the leaf with brown royal icing using a pastry bag fitted with a #1.5 tip. Allow the brown piped details to set completely. Brush over the cookies with antique gold dusting powder.
Acorn cookies: Outline and fill the bottom of the acorn cookie with one shade of ivory run sugar. Outline and fill the cap of the acorn with the other contrasting shade of ivory run sugar. Allow the iced cookie to set completely. When the background colors are completely set, pipe the details onto the acorn with brown royal icing using a pastry bag fitted with a #1.5 tip. Allow the brown piped details to set completely. Brush over the cookies with antique gold dusting powder.
Pumpkin cookies: Outline and fill the pumpkin cookie with orange run sugar. Outline and fill the stem of the pumpkin with dark ivory run sugar. Allow the iced cookie to set completely. When the background colors are completely set, pipe the details onto the pumpkin with brown royal icing using a pastry bag fitted with a #1.5 tip. Allow the brown piped details to set completely. Brush over the cookies with antique gold dusting powder.
This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.
Cookie Decorating 