Celestial Caroler
Use tree- and heart-shaped cookie cutters to make angel-shaped cookies, then brush with pearl powder after assembly.
Ingredients
Roll-Out Cookies (p. 87)
Royal Icing (p. 87)
3 Pc. Christmas Trees Cutter Set
1
Heart and Round Cut-Outs
Brown, Red-Red, Black, Copper (mix Brown and Red-Red for color)
White Sparkling Sugar
White Pearl Dust
round hollow center hard candy
Instructions
1
Make Cookie Components
Prepare and roll out dough. For each angel, cut 1 tree using triangle tree cutter from set (cut off trunk), 1 circle using medium Cut-Out from set and 2 hearts using medium Cut-Out from set. Bake and cool.
2
Decorate Components
Outline cookies with tip 3 and full-strength icing; flow in with thinned icing. Let set for 3 to 5 minutes and then sprinkle hearts with Sparkling Sugar. Let all dry overnight.
3
Assemble the Angel
Assemble angel on waxed paper-covered board. Use icing to attach heart wings behind tree body; attach head to body (use a ball of icing behind top of head for support).
4
Add Detail Decorations
Use tip 2 to pipe swirl hair, dot nose, fill-in mouth, outline eyes and S-Scroll trim on dress. Attach hard candy halo. Pipe tip 7 C-motion sleeves, starting at tapered shoulders. Overpipe tip 3 outline hands. Flatten with finger dipped in cornstarch; indent center line with edge of knife. Let dry several hours.
5
Final Touches
Brush dress with white Pearl Dust.
