I'm going to give you the link to last year's post on cookie making and decorating in case you want the cookie recipe (which is wonderful because it stays flat and holds shape beautifully) as well as the royal and glace icings I use. The only difference I did was to use some clear vanilla in the royal icing to give it some flavor but not mess up the colors like standard pure vanilla does. Since I live in the sub-tropics, and we were in the 70s and humid yesterday, I had to crank the a/c down to 70 (which is really cold to me) and pretended that it was winter. This allowed the humidity to get sucked out of the air and the cookies dried beautifully! Lesson learned from my dear friend, Ann Smith. Whew, that is a relief!
I decorated a lot of gingerbread cookies too...but that is a different post - coming soon.
I'm, rather obviously, not an artist, but I sure do have fun doing this. The cookies and icing taste good and the kids and grandkids will be happy imbibers of cookies! (So will the husband once he gets past the "oh, those look too pretty to eat" stage) Note - this time I used only regular royal icing for outlining and flooding. I used different tips to get different lines...but next time I want to make some stiffer royal icing for details...like the snowflakes above...the lines spread a bit, even on top of the dried colored icing...still pretty enough - but not the way I imagined them. Now I know :-)
Here are the cookies!
|I love to feather and I love to detail with little sugar pearls, |
jimmies and stars. Disco dust is my new fave!
|I liked the feathered candy cane - came out kind of cool.|
|I also like the heart candy canes and the two wreaths - some of my faves|
I hope your holiday baking is going well...I had to scale back my original overwhelming plans...so now I'm "back on schedule". I'll do up the post on the gingerbread cookies that I did soon. They turned out awesome!
Bon Appetit, Y'all!