Holly Berry Decorated Cookies
- Imperial Sugar Royal Icing recipe
- White gel paste food coloring (optional)
- Disposable piping bag
- Icing coupler and #2 or 3 icing tip
- Squeeze bottle
- Cinnamon candies
- Food coloring pens (two shades of green, one black fine-tip)
- Prepare Classic Sugar Cookies according to directions using round or oval cookie cutters.
- Prepare Royal Icing according to directions. Tint white if desired. (This will keep the icing from going ivory as it can sometimes do, but it’s not strictly necessary.)
- Spoon icing into a piping bag fitted with a plain tip. Outline cookies.
- Thin remaining icing with water, a bit at a time, gently stirring until it is consistency of glue. A ribbon of icing dropped back into bowl should disappear in a count of three seconds. Adjust consistency if needed with more water or sifted confectioners’ sugar.
- Cover thinned icing with a damp dishtowel and let sit for a few minutes. Stir gently to pop large air bubbles and pour into a squeeze bottle.
- Fill in outlines on cookies. While icing is still wet, drop cinnamon candies onto icing. Let icing dry uncovered for 6-8 hours or overnight. The icing MUST be completely dry before using the food coloring pens.
- Once dry, use food coloring pens to add holly leaves.
- If available, use a fine tip black food coloring pen to add details.
- Food coloring pen markings will dry quickly, and cookies are ready for stacking, packaging, and eating!
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.
For a step-by-step photo tutorial, visit the Sweetalk Blog.
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