Fall Leaves Cookies

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”.

Print a copy of this project.

Owl Cookies

Supplies used:
Easter egg cookie cutter
Round cookie cutter
ivory food color
orange food color
leaf green food color
gold food color
brown food color
burgundy food color
black food color
Icing required: Prepare run sugar in black and white. Prepare run sugar icing and royal icing in the following colors: ivory, dark ivory, brown, dark brown (brown and black food color mixed), green, burgundy, gold, orange, light orange.

Special Baking Instructions:
The owl was made by cutting an easter egg shape, then using a round cutter to take the top of the egg off for the owl’s ears.

Instructions:
Outline and fill the owl with desired color of run sugar icing. Allow to set completely. Pipe eyes using white run sugar icing. Immediately add dots with black run sugar. Pipe beak with orange run sugar icing. Add feathers using royal icing the same color used for the body.

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

Print a copy of this project.

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.

Pumpkin in a Wheelbarrow

Pumpkin in a Wheelbarrow

• pumpkin in wheelbarrow cutter
• rectangle cutter
• run sugar icing
• brown, black, orange, green food coloring

Bake according to recipe instructions and allow to cool. Outline the entire cookie and quickly fill in. Allow icing to dry (approximately 24 hours). Use a paint tray and put a couple drops of each color in each cavity. Add a couple drops of water to create paint. Paint cookie, leaving space between different colors to prevent bleeding. Allow paint to dry and go back to cookie and use full strength food coloring to paint bright details and outlines. You can also use a food marker to draw outlines.

Artistic Owl Cookies

Artistic Owl Cookies

• chocolate cookie dough
• owl cookie cutter
• run sugar icing
• brown, pink, orange, green food coloring
• edible eyes

Bake and cool cookies.  Use food coloring to mix colored run sugar icing and fill parchment cones.  Pipe one color at a time, outlining desired shape and then filling in.  Do background color first, and let set completely.  Once hardened pipe adjacent colors and details on top.  Attach edible eyes with small dot of run sugar.  Cut very small hole in tip of parchment cone to create small dots and dot patterns.

 

 

Indian Corn

Indian Corn

• corn shape cookie cutter
• yellow fondant
• burnt orange fondant
• dark red fondant
• light tan fondant
• assorted shades of petal dust
• leaf veining texture sheet

Bake and cool cookies.  Roll out orange, red and yellow fondant. Be sure to keep it thick enough to add texture. Use same cookie cutter to cut out shape.  Attach to cookie with a thin layer of buttercream or piping gel.  Use modeling tool or small knife to press in lines to create corn kernels.  Use paint brush and petal dust to add different levels of shading to random kernels.  Roll tan fondant out very thin and texture with leaf veining texture sheet.  Use pastry wheel to cut leaves.  Thin edges of leaves with modeling tool if desired.  Attach overlapping leaves using piping gel.

Fall Friends

Fall Friends

• pumpkin cutter
• acorn cutter
• apple cutter
• turkey cutter
• squirrel cutter
• run sugar icing
• assorted food colors

Bake and cool cookies.  Fill parchment cone with black run sugar and pipe outlines 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 for eyes.

Texture Leaf Cookies

Texture Leaf Cookies

•     Leaf cookie cutters
•     various shades of leaf colors of fondant
•     various shades of luster dust

Bake and cool cookies. Roll fondant thin and texture with the floral scroll texture mat. Cut out leaf shapes, but remove the stem. Attach to cookie with piping gel. Brush luster dust over the cookies. Roll a small brown snake for the stem and attach to cookie with piping gel.