3-D Coffin Cookies filled with mini Halloween Cookies

Supplies used:

3-D coffin cookie cutter
Halloween mini cutter set
mini dog bone cutter
mini hand cutter
mini dove cutter
royal icing
black rolled fondant
brown rolled fondant
ivory rolled fondant
white rolled fondant
snap together letter embossers
chocolate brown dusting powder
deep brown dusting powder
wood grain texture mat
polyblade
two-in-one tool
brush
black non-pariels
piping gel
silver dusting powder
key silicone mold
rose mold
tip #1.5
paring knife
grain alcohol

Instructions:

Roll cookie dough. Cut the coffin cookies, using the coffin cutter. You will need two sets from the cutter. Cut the bones, ghost, hands, crows, and bats. Bake and cool the cookies. Assemble the coffins using royal icing. Allow the 3-D coffin to dry overnight. Knead and soften fondant for the coffin. Roll the fondant. Texture the fondant with the wood grain texture mat. Brush piping gel on the coffin lid. Cover the lid with the textured fondant. Use the polyblade to trim around the fondant-covered coffin lid. Roll a strip of fondant. Texture with the wood grain texture mat. Cut the strip the height of the sides of the coffin cookie. Brush piping gel around the side of the cookie. Place the strip around the side of the coffin. Add additional dimension on the coffin lid and the side of the coffin using the polyblade to add deeper cuts. Add nail holes using the two in one tool. Cut small pieces to resemble wood pieces. Emboss “Keep Out” on the wood pieces using the letter embossers. Cut a small square of grey fondant and emboss “Open if you dare” using the letter embossers. Paint the square with silver dust mixed with grain alcohol. Mold the top part of the key using black fondant. Paint the key plaque with silver dust mixed with grain alcohol. Emboss “RIP” on the key plaque using the letter embossers. Mold the rose and attach using piping gel. Attach the coffin lid accents using piping gel. Pipe the stem using royal icing and tip #1.5. Pipe a spider web using black royal icing and tip #1.5.

Cover the mini cookies with rolled fondant. Emboss the hands using the two in one tool. Emboss the bat using a paring knife. Use non-pariels for the eyes on the bat, ghost, and crow, attaching with piping gel.

Paisley Bird Cookies

Paisley Bird Cookies

Supplies used:

5″ bird cookies
assorted colors rolled fondant
paisley texture mat
paisley accessory mold
royal icing
small round piping tips
piping gel
pastry brush
flexible polyblade
rolling pin
Autumn Carpenter’s Fluttering Friends Cutie Cupcake Cutter Set
assorted food color paste or gels

Instructions:

Roll fondant thin and use same cutter used to cut cookies to cut the fondant. Brush cookie with piping gel and attach fondant piece. To make texture piece, roll fondant thin and place over texture mat. Be sure the mat is on the side to give you a raised image. Roll over fondant with even pressure. Flip fondant over and remove mat. Use cutter to cut piece and attach to cookie using piping gel. Use polyblade to remove the beak and feet. Roll orange fondant the same thickness as your bird and use cutter to cut the feet and beak. Use the polyblade to cut feet, wing (only on the paisley textured birds) and beak and replace the feet and beak on the cookie.

For plain wings, roll desired fondant color thin and use the bird cutie cutter to cut the wing. Allow wing to dry for several hours. For paisley wings, push desired fondant color into paisley mold then remove with sharp pin or modeling tool. Pipe colored accents using royal icing then allow to dry for several hours.

Use royal icing to pipe over paisley textured birds and allow to dry. Attach wings to birds using piping gel and roll tiny balls from brown fondant for the eyes and attach with piping gel.

Mod Circle Baby Elephant Cookies

ModCircle Baby Elephant Cookies

Supplies used:

white rolled fondant
lime green rolled fondant
orange rolled fondant
light blue rolled fondant
pale blue rolled fondant
Autumn Carpenter’s Mini Accent Cutter Set
Autumn Carpenter’s Jungle Cutie Cupcake Cutter Set
large round circle cutter
black non-pareils
piping gel
Mod Circle texture sheet

Instructions:

Roll white fondant to 1/4″ thickness, place fondant on Mod Circle texture sheet and roll with heavy pressure. Using the same cutter used to cut the cookies, cut out circles. Brush cookies with piping gel and lay on top of gel. Roll orange and lime green fondant very thin and cut small circles using mini accent cutter. Lay colored circles over the white circles of the cookie. Roll light blue fondant thin and cut elephant; apply to cookie with piping gel. Roll pale blue fondant very thin and cut using largest teardrop shape from accent cutter set. Apply to elephant with piping gel. Add black non-pareil for eye, attaching with piping gel.

Textured Flip Flop Cookies

Textured Flip Flop Cookies

Supplies used:

flip flop cookies
assorted colors of rolled fondant
Hawaiian Texture Sheet Set
piping gel
pastry brush
cotton balls
edible markers
PME strip cutter

Instructions:

Roll rolled fondant to desired thickness. Use texture mats to texture fondant and cut using same cutters used to make cookies. Brush cookies with piping gel and lay fondant on cookies. If pattern is recessed, used edible markers to highlight patterns. Cut flip flop straps using strip cutter. Attach to flip flop using piping gel. Use cotton balls to prop-up straps until dry.

Cutie Halloween Cookies

Cutie Halloween Cookies

Supplies used:

Autumn Carpenter’s Halloween Cutie Cupcake Cutter Set
Autumn Carpenter’s Mini Accent Cutter Set
perfection strips
purple rolled fondant
white rolled fondant
lime green rolled fondant
orange rolled fondant
black rolled fondant
brown rolled fondant
piping gel
sharp paring knife
black royal icing
tip #1
parchment bags
pastry brush
round cookie cutter

Instructions:

Roll purple and lime green fondant thin using black perfection strips. Cut circles to fit cookies and attach to cookie using piping gel. Use large circle accent cutter to cut pieces out of each cookie, replacing purple circles with the green ones.

Bat: Roll black, white and orange fondant very thin. Cut out bats. Use the two smallest round accent cutters to cut the eyes from white fondant. Use paring knife to cut small triangles for the teeth and to draw a mouth. Attach all pieces to bat using piping gel. Using the smallest circle accent cutter, cut the dots for the bats stomach and attach with piping gel. Attach bat to center of cookie. Roll tiny pieces of black fondant into balls for the eyeballs and attach with piping gel.

Pumpkin: Roll orange, brown, white and green fondant very thin. Cut pumpkins from orange fondant. Cut pumpkins from brown fondant then cut the stem of the pumpkin off and attach to orange pumpkin with piping gel. Use the mini accent cutter shaped like a football to cut green leaves to attach to stem. Cut eyes using the two smallest round accent cutters and cut the mouth using an oval shaped cutter out of the white fondant; attach all pieces with piping gel. Attach pumpkin to center of cookie. Roll tiny pieces of black fondant into balls for the eyeballs and attach with piping gel.

Skull: Roll white and black fondant very thin. Cut skull from white fondant and attach to center of cookie using piping gel. Use the two larger circle accent cutters to cut the eyes from black fondant; attach to skull with piping gel. Roll tiny pieces of green fondant into balls for the eyeballs and attach with piping gel. Use black royal icing to pipe the nose and mouth.

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 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”.

Print a copy of this project.

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”.

Print a copy of this project.

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”.

Print a copy of this project.

Decorated Egg Cookies

Supplies used:
egg cookie cutter
pink rolled fondant
yellow rolled fondant
orange rolled fondant
light blue rolled fondant
lavender rolled fondant
tip #1
tip #3
patchwork flower cutter

Instructions:
Cover the cookies with pink, yellow, green, blue, or orange rolled fondant, using contrasting bands of ribbons on a couple. Emboss design with patchwork flower cutter. Brush embroidery flower petals using tip #3, one layer at a time. Allow the brush embroidery to set completely. Pipe dots and accents using royal icing and tip #1. Make a rolled fondant bow. Attach to the orange egg with piping gel.

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

Print a copy of this project.