Page 180 - Classic Cookies with Modern Twists

SUPPLIES

• Chilled cookie dough

• Decorative cookie cutters in a variety of shapes and sizes

• Royal Icing, for bordering and ooding

• Pastr y bags and piping tips, or plastic squeeze bottles

• Food color, clear gel, or paste food color if it’s available (the
main difference between these and what you nd on
supermarket shelves is intensity of color)

• Toothpicks, skewers, and small-tipped paring knives

• Coarse and ne sanding sugars

• Colored sprinkles

• Nonpareils

• Sugar pearls

• L arge and small sugar snowakes

• Colored sugar disks

TIPS

• Because they are sturdy, thin, and at, cutout cookies like
gingerbread, sugar, and shortbread cookies are ideal for
decorating.

• St art with well-chilled dough and sharp-edged cookie cutters

for clean, straight lines. Cool baked cookies completely to