Excellent cookies iced in run sugar for summertime relaxing.
palm tree cutter
pastry bag and #1, or a parchment cone with a fine hole cut
Bake and cool nautical cookies. With run sugar, outline and fill each cookie with run sugar. Allow to set. Pipe details on each cookie with run sugar using a #1 tip or with a very fine hole cut from a parchment cone. Allow to set up.
These sweet treats are decorated using chocolate transfer sheets.
blue chocolate candy coating
orange chocolate coating
red chocolate candy coating
butterscotch candy coating
parchment cones with a small hole cut
chocolate transfer sheet
Bake and cool cookies. Cut transfer sheet, large enough to fit cookie. (You do not need to cut exact shapes, just rectangles large enough to fit the cookie.) Melt candy coating. Pour into a cone. Pipe outline on area to be covered and immediately fill in outline. Place chocolate transfer sheet, textured side down, on just-covered cookie. Keep candy coating in cones fluid by placing in a heating pad when not in use. Allow to set completely. Peel of transfer sheet. Pipe adjoining color and any accents.