Tag Archive | impression sheet

Stocking Cookies

Stocking Cookies

  • stocking cookie cutter
  • white fondant
  • green fondant
  • red fondant
  • piping gel
  • fabric texture set
  • pastry roller
  • royal icing
  • small round tip
  • red food color
  • green food color
  • edible markers

Bake and cool cookies.  Roll fondant then lay texture mat over fondant and roll pin over mat with even pressure. Using the stocking cookie cutter, cut fondant. Color fondant texture using edible markers. Place fondant on cookies using piping gel. Use small round tip to detail cookies with colored royal icing.

Advertisements

Chick and Lamb Cookies

Chick and Lamb Cookies

• sugar cookie dough
• 3″ round cookie cutter
• 2″ oval cookie cutter
• 2″ diamond cookie cutter
• yellow fondant
• orange fondant
• black fondant
• white fondant
• pastry wheel
• Whimsy Swirl Texture Sheet
• piping gel

Cut and bake cookies according to your recipe and allow to cool.

For chicks: Roll yellow fondant to a medium thickness. Using the 3″ cutter, cut circles and attach to cookies with piping gel. Using the diamond cutter, cut shape then take the pasty wheel and cut the shape in half. This will be the chicks wings. Attach the widest end of the triangle to the side of the cookie with piping gel. Use orange fondant to make the feet, beak, and comb then attach to cookie with piping gel and allow to set. Roll tiny balls of black fondant and attach just above the beak for the eyes.
For lamb: Roll white fondant to a medium thickness then lay Whimsy Swirl Texture Sheet on top of fondant. Slowly and with even pressure, roll over the texture sheet. Pull sheet off of fondant and using 3″ cutter, cut circles and attach to cookies with piping gel. Roll another piece of white fondant and use the oval cutter to cut lamb heads. Use pastry wheel or sharp knife to cut 3/4″ off the bottom of the head. Roll a piece of black fondant the same width as the white and use the oval cutter to cut the remaining piece of the head using pastry wheel or sharp knife. Attach pieces to cookie using piping gel. Roll tiny balls of black fondant and attach with piping gel for the eyes. Attach oval cookie to round cookie with piping gel. Using pastry wheel or sharp knife, cut ears about 1 1/2″ long; attach with piping gel. to make the legs, roll a piece of black fondant into a 3/8″ rope. Cut rope into 3/4″ pieces and attach to the bottom of the cookie with piping gel.

Knit Baby Teddy Bear and Sweater Set Cookies

Knit Baby Teddy Bear and Sweater Set Cookies

  •     Sweater cookie cutter
  •     Hat cookie cutter
  •     Teddy bear cookie cutter
  •     blue fondant
  •     green fondant
  •     pink fondant
  •     white fondant
  •     brown fondant
  •     #10 tip
  •     #8 tip
  •     clay gun

Teddy Bear: Bake and cool cookies. Roll pink, green and blue fondant thin and texture with the knit texture mat. Use the cookie cutters to cut out pieces. Attach to cookie with piping gel. Cut out eyes with green fondant and a #10 tip. Poke fine holes with a straight pin for the button holes. Hand shape the nose.

Sweater and Hat: Bake and cool cookies. Roll white fondant thin and texture with the knit texture mat. Use the cookie cutters to cut out pieces. Attach to cookie with piping gel. Cut out buttons with white fondant and a #8 tip. Poke fine holes with a straight pin for the button holes. Pearlized with super pearl dusting powder. Attach to cookie with piping gel. Use a clay gun with blue fondant to get fine strings for the accents on the sweater and hat.

With Love from Paris Cookies

With Love from Paris Cookies

  •     Heart cookie cutter
  •     Purse cookie cutter
  •     Poodle cookie cutter
  •     Eiffel tower cookie cutter
  •     Fleur de lis cookie cutter
  •     light pink fondant
  •     dry felt stamp pad
  •     pink airbrush color
  •     black royal icing

Bake and cool cookies. Roll fondant thin and texture with the damask scroll texture mat. Cut out heart, purse, fleur de lis, and Eiffel tower shapes. Attach to cookie with piping gel. Saturate the stamp pad with pink airbrush color. Use a brayer and roll over stamp pad, and then over textured cookies. Roll pink fondant thin and cut out another heart and poodle shape. Cut out thin, small pieces for the fuzzy accent part of the poodle. Texture poodle accents with a #14 tip. Cut out a small piece for the poodles ears. Attach to cookie with piping gel. Brush luster dust over all the cookies. Use a food color pen to write “Paris” on one of the hearts. Add details with black royal icing.

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.

Red and Orange Striped Sweater Cookie Set

Red and Orange Striped Sweater Cookie Set

  •     Sweater cookie cutter
  •     Hat cookie cutter
  •     Mitten cookie cutter
  •     red fondant
  •     orange fondant
  •     knit texture mat from fabric texture sheet set
  •     mini pizza cutter

Bake and cool cookies. Roll red fondant thin and texture with the knit texture mat. Roll orange fondant thin and texture with the knit texture mat. Using a mini pizza cutter, cut out strips, using red and orange in a striped pattern. Use the cookie cutters to cut out pieces. Attach to cookie with piping gel.

Sweater Boot Cookie

Sweater Boot Cookie

  •     Santa boot cutter
  •     shades of tan and brown fondant
  •     #10 decorating tip
  •     straight pin

Bake and cool cookie (*after the santa boot was cut, cut accordingly before baking to resemble the sweater boot shape). Roll tan fondant thin and texture with the knit texture mat. Cut out pieces for boot. Gently bend to create folds in the top part of the sweater boot. Attach to cookie with piping gel. Cut buttons with a #10 decorating tube. Poke holes with a straight pin for the button holes. Attach to cookie with piping gel. Roll light tan fondant thin and cut pieces for heel and sole. Attach with piping gel.