Page 182 - Classic Cookies with Modern Twists

to the borders/outline.) If you’re decorating with sanding sugar,
generously sprinkle it over the wet icing. After 24 hours, or when

the icing is completely dr y, shake off any excess sugar. For
marbleized icing, ood the entire cookie with icing and drop dots
or pipe lines on top in a contrasting color. Run a toothpick or

knife tip through the contrasting color to create a marbled effect.
To add a design on top, let the ood icing dr y for at least 24
hours at room temperature before introducing another color and
layer. Once they have dried completely, the surface of the cookies
should be smooth. Store them at room temperature, st acked

between pieces of parchment paper.