Round Eyelet Cookies

Supplies used:
ornament cookie cutter
ball tool
cone modeling tool
red rolled fondant
white rolled fondant
tip #1
grain alcohol
silver dusting powder
Icing required: Prepare white royal icing.

Instructions:
Roll white and a red or green rolled fondant. Place the layers on top of one another, placing the white on the top. Cut with the ornament cutter. Cut off the cap of the ornament. Attach the cut, layered rolled fondant to the cookie using piping gel. Embossing, pressing through the first layer using a ball tool and cone modeling tool. Outline the embossed areas using royal icing and tip #1. Add dots using royal icing and tip #1. Roll white rolled fondant the same thickness as the layered piece on the cookie. Cut the cap. Using a paring knife, cut grooves into the cap. Attach to the cookie using piping gel. Mix the moonstone dust with the grain alcohol to create a paint. Paint the cap of the ornament with silver paint.

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

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Christmas Cupcake Cookies

Supplies used:
white buttercream icing
red sixlets
tip #1A
holly edible frosting sheet
red jimmies
green jimmies
red non-pariels
green non-pariels

Instructions:
Using the cupcake cookie cutter for the pattern for the baking liner, cut the frosting sheet . Smoothly ice the bottom half of the cookie with buttercream icing. Place the edible image on the iced buttercream. Fill a pastry bag fitted with tip #1A with white buttercream icing. Pipe the top half of the cupcake cookies with buttercream. Immediately sprinkle with jimmies and non-pareils. Add a red sixlet to resemble the cherry.

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

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Christmas Candy

Supplies used:
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
clay extruder

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.

Instructions:
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”.

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Chocolate Coated Christmas Trees and Presents

Supplies used:
green candy coating
white candy coating
pink candy coating
red candy coating
green sanding sugar
red sanding sugar
pink sanding sugar
butterscotch candy coating
green dot chocolate transfer sheet
red dot chocolate transfer sheet
pink dot chocolate transfer sheet

Instructions:
Christmas Trees: Coat the Christmas tree with green candy coating using a squeeze bottle. Allow to set completely. Add the trunk using butterscotch candy coating. Allow to set. Pipe the outline and inside of the tree with green candy coating. Immediately sprinkle with green sanding sugar. Pipe dots for ornaments in using red and pink candy coating.
Presents: Coat the present with white candy coating using a squeeze bottle. Immediately place transfer sheet on the wet candy coating. Allow to set for several minutes. Peel back chocolate transfer sheet. Pipe ribbon using red, pink, or green candy coating. Immediately sprinkle with the same color of sanding sugar.

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

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Christmas Face Cookies

Supplies used:
snowman face cookie cutter
Santa face cookie cutter
reindeer face cookie cutter
white rolled fondant
black rolled fondant
orange rolled fondant
green rolled fondant
red rolled fondant
brown rolled fondant
dark brown rolled fondant
ivory rolled fondant
yellow rolled fondant
purple rolled fondant
blue rolled fondant
black sugar pearls
snowflake patchwork cutter
clay extruder
holly plunger cutter
comma cutter

Instructions:
Reindeer: Cut brown rolled fondant with the same cutter used in baking. Remove the antlers and inside of ears. Attach to the cookie with piping gel. Create indentations for the eyes using a ball tool. Cut a “V” shape for eyelashes in the eye indentations. Attach black sugar pearls for the eyes using piping gel. With a mini pizza cutter, cut a small triangle using dark brown rolled fondant. Cut white rolled fondant with the same cutter used in baking. Remove the antlers. Attach the antlers to the cookie using piping gel. Cut ivory rolled fondant with the same cutter used in baking. Remove the inside of the ears. Attach the inside of the ears to the cookie using piping gel. Using green rolled fondant and the clay extruder fitted with a small round opening, extruder a long piece for the light strand. Attach to the cookie using small dots of piping gel. Hand roll small cones for the light bulbs in various colors of rolled fondant. Attach to the cookie with piping gel.
Snowman: Cut white rolled fondant with the same cutter used in baking. Remove the hat. Attach to the cookie with piping gel. Create indentations for the eyes and mouth using a ball tool. Cut a “V” shape for eyelashes in the eye indentations. Attach black sugar pearls for the eyes and mouth using piping gel. Cut black rolled fondant with the same cutter used in baking. Cut out the band. Attach the brim of the hat to the cookie using piping gel. Cut red or green rolled fondant with the same cutter used in baking. Cut a band using a mini pizza cutter. Attach the band to the cookie using piping gel. Attach the top part of the hat using piping gel. Cut snowflakes with white rolled fondant using snowflake patchwork cutters. Attach with piping gel. Form a long cone with orange rolled fondant. Create indentations using a paring knife. Attach with piping gel.
Santa: Cut red rolled fondant with the same cutter used in baking. Cut the piece so only the hat is left. Cut off the ball of the hat. Cut the bottom of the hat with rounded areas using a paring knife. Attach to the cookie with piping gel. Cut white rolled fondant with the same cutter used in baking. Cut the bottom of the hat to match the rounded areas of the red cut piece using a paring knife. Cut the bottom of the hat to be rounded. Cut off the ball of the hat. Attach the ball and fur cuff of the hat to the cookie with piping gel. Cut ivory rolled fondant with the same cutter used in baking. Using a paring knife, cut just the face area, rounding parts to match the rounded area of the bottom of the hat. Attach to the cookie with piping gel. Create indentations for the eyes and mouth using a ball tool. Cut a “V” shape for eyelashes in the eye indentations. Attach black sugar pearls for the eyes and mouth using piping gel. Hand form the eyebrows with white rolled fondant. Cut white rolled fondant with the same cutter used in baking. Cut just the beard using a paring knife. Attach to the cookie using piping gel. Cut white rolled fondant with a comma cutter to cut a moustache. Attach to the beard using piping gel. Form a small oval for the nose using ivory rolled fondant. Attach with piping gel. Cut green rolled fondant using the holly plunger cutter. Roll red rolled fondant into small balls. Attach the leaves and berries with piping gel.

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

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Brush Embroidered Winter Trees

Supplies used:
tree cookie cutter
electric green food color
emerald green food color
leaf green food color
brown food color
red rolled fondant
black food color pen
tip #3
bird silicone mold
Icing required: Prepare run sugar icing in four shades of green. Prepare royal icing in white.

Instructions:
Outline and fill the cookies with a shade of green run sugar. Allow to set completely. Pipe the trunk with brown run sugar. Brush embroidery tree branches using tip #3. Allow the brush embroidery to set completely. Mold the bird with red rolled fondant. Attach to the trees with piping gel. Allow the birds to firm. Add a dot for the eye using a black food color pen.

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

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Winter Time Cookies

Supplies 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”.

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Sparkly Halloween Cookies

Supplies used:
bat cookie cutter
skull cookie cutter
witch hat cookie cutter
electric green food color
black food color
regal purple food color
orange food color
black disco dust
lilac disco dust
sour apple disco dust
burnt orange disco dust
tip #1.5
Icing required: Prepare run sugar icing in the following colors: white, black, purple, green, and orange.

Instructions:
Skull Cookies: Outline and fill the skull with white run sugar. Allow to set completely. Outline and fill in the eyes with black run sugar. Immediately sprinkle with black disco dust. Pipe nose and mouth with black royal icing using tip #1.5. Immediately sprinkle with black disco dust.
Bat Cookies: Outline and fill the bat wings with black run sugar..Allow to set completely. Outline and fill in the body with purple run sugar. Allow to set completely. Brush piping gel on the bat’s body. Immediately sprinkle with purple disco dust. Outline the bat with purple run sugar. Immediately sprinkle with purple disco dust. Pipe the eyes and mouth with white royal icing using tip #1.5. Pipe dots for the eye and black royal icing.
Witch Hat Cookies: Outline and fill the band of the witch hat with orange, green, or purple run sugar icing. Allow to set completely. Outline and fill in the hat with black run sugar. Allow to set completely. Pipe hat details with run sugar icing and immediately sprinkle with the same color of disco dust.

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

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Stenciled Halloween Cookies

Supplies used:
pumpkin cookie cutter
round cookie cutter
orange food color
black food color
orange rolled fondant
black rolled fondant
white rolled fondant
Halloween stencils
Icing required: Prepare royal icing and run sugar icing in the following colors: orange, black, and white.

Instructions:
Cover the cookies with rolled fondant. Use the jack-o-lantern stencils to add the pumpkin face designs. Use the spider and bug stencils to add the design on the round cookies. Pipe dots around the cookies using run sugar.

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

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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”.

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