Festive Forest
Use Christmas tree-shaped cookie molds to bake the cookies, then decorate with icing, colorful sprinkles, and sugar pearls for a festive forest theme.
Ingredients
Roll-Out Cookies (p. 87)
Color Flow Icing (p. 87)
Royal Icing (p. 87)
3-Piece Christmas Trees Cutter Set
1
Kelly Green, Leaf Green (mixed for color)
Christmas Red, Red-Red (mixed for color)
Brown, Lemon Yellow, Golden Yellow
Flowerful Medley Sprinkles
Rainbow Nonpareils
Light Green Colored Sugar
cornstarch
Instructions
1
Prepare Dough
Prepare and roll out dough. Cut trees using cutters from set; cut 1½ x 1 in. easel for each cookie. Bake and cool.
2
Sugar Background Decoration
For trees with sugar backgrounds, sprinkle on colored sugar before baking; add tip 4 icing zigzag or confetti sprinkles after cooling.
3
Nonpareil Decoration
For nonpareil tree, cover with tip 13 stars; sprinkle on nonpareils.
4
Color Flow Background
For trees with color flow backgrounds, outline with tip 2 and full-strength icing; flow in with thinned icing (stars and tree trunks should also be done now with color flow).
5
Background Flow-In Decoration
For versions with flow-in decorations, before background icing has set, use tip 2 to pipe on full-strength color flow polka dots, horizontal lines or zigzags. Let color flow trees dry overnight before adding decorations in royal or color flow icing.
6
Detail Decoration
We show tip 2 lattice, tip 2 garland, tip 13 stars, tip 1 dots, outlines, starbursts and spirals. Stars and tree trunks can be decorated using tip 2, 3 or 13; icing zigzags or tip 2 to outline and fill in (pat smooth with finger dipped in cornstarch).
7
Assemble Easel
Attach easel to cookie back with royal icing.
