Holly Berry Decorated Cookies

210

Ingredients

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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