Halloween Splatter Paint Cookies
- Prepare Classic Sugar Cookies according to directions.
- Prepare Royal Icing according to directions.
- Divide royal icing into 5 bowls. Tint white, orange, black, purple, and green. Cover, pressing plastic wrap onto icing to prevent crusting.
- Spoon some of white icing into a piping bag fitted with a #2 tip. Outline cookies.
- Thin remaining white icing with water, stirring in a bit at a time. Add water until a ribbon of icing dropped back onto itself disappears in a count of “one-thousand-one, one-thousand-two, one-thousand-three.” If icing gets too thin, stir in more sifted powdered sugar. Cover with a damp dish towel and let rest for a few minutes.
- Stir gently and transfer to a squeeze bottle or another piping bag. Flood, or fill in, outline. Use a toothpick to guide to edges and pop any large air bubbles.
- Let icing dry for several hours, up to overnight. The rest of icing can be stored, covered with plastic wrap, in refrigerator.
- Thin remaining icing with water, making it thinner than flood icing for base. Icing should fall off of paintbrush easily and have consistency of syrup.
- Before splattering cookies, test consistency on a sheet of waxed paper. Dip paintbrush in icing, then flick your wrist sharply. Icing should fling off in lines and splatters.
- Use flicking technique on cookies, rotating cookie sheet every so often to mix up direction.
- Flick one color at a time, then go back over cookies that might need a boost of one color or another.
- Let icing dry completely. This will take a few hours and can be helped along by drying with an oscillating fan. Package for giving or stack in your cookie jar.