Santa face cookie stamp
reindeer cookie stamp
poinsettia hard candy/cookie mold
red food color
yellow food color
brown food color
sky blue food color
black food color
Icing required: Prepare egg wash glaze.
Brush the baked and cooled cookies with egg wash glaze. Allow the glaze to dry. Paint the cookies with food colored thinned with water. Allow to dry. Outline the details with black food color using a fine brush.
Tree: Use #233 grass tip with green buttercream to pipe branches. Start with the bottom branches and pull the icing toward the bottom of the tree. Then pipe the next row of branches so that the bottom overlaps the first row. Repeat up the tree. Add red and white sugar pearls.
Branches: Use #5 tip and green buttercream to pipe branches. Start at the bottom of the branches and pipe lines toward the top. Add scrolls to fill in leaf cutter. Use #3 tip with white buttercream to pipe small dots. Use bow mold and red fondant to create bow. Attach with small dot of buttercream.
Poinsettia: Use #366 leaf tip with red buttercream to pipe leaves. Start in the middle of cookie and pull to the tip of the leaf. Use #2 tip to pipe white dots in center of cookie. Use #1 tip with green buttercream to pipe small dot on top of each white dot.
Boot: Spread red buttercream on cookie. Use #4 tip with white buttercream to pipe mounds of swirls to form wool on top of boot. Use black buttercream and #4 tip to pipe sole of boot.
Holly: Spread green buttercream on leaf part of cookie. Use edge of spatula to scrape edge of cookie. Use #10 tip with red icing to pipe 3 red dots for berries. Allow icing to crust and then flatten berries with finger and use back of knife blade to create lines in leaves.
Wreath: Use green buttercream and #350 leaf tip to pipe row of leaves around cookie. Add red sugar pearls. Use bow mold and red fondant to create bow. Attach with small dot of buttercream.
Snowman: Use white buttercream and #2A tip to pipe 3 large dots for snowman body and head. Use red buttercream with #2 tip to pipe hat, orange buttercream with #2 tip to pipe nose and black buttercream with #1 tip to pipe face and buttons.
Bake cookies and allow to cool. Mix red, white, pink, green and yellow buttercream icing. Use a pastry bag fit with a #352 leaf tip to pipe leaves on cookie. Begin with the bottom row of leaves and start with your tip in the center of the cookie and apply pressure and pull toward the edge to form each leaf. Repeat with each color. Use a pastry bag and #2 tip to pipe several yellow dots in the center of each flower. Use the #1 tip to pipe a small green dot on top of each yellow dot.