EGGsiting Easter Cookies

You Need:

•Baked and cooled sugar cookies (see Recipes at http://www.sweetartfactory.com/)
•Cookie Cutters – we have 100’s to choose from
•1 batch Royal Icing (see Recipes)
•Food gel paste colors you desire (we have many to choose from)
•Edible Quins and Pearls (we have many to choose from)
*Fondant (find at local craft store)

Supplies Needed:
Small spatula, writing tips #3 or #4, disposable decorator bags and toothpicks.

How to Make:
1.Make cookie dough recipe. Cool in the refrigerator for 2 or more hours. When ready to use, take out of the refrigerator. Roll cookie dough out on a floured board with a rolling pin (make cookies about 1/4 inches). Continue to dust rolling pin with flour to prevent the dough from sticking. Using cookie-cutter – cut out cookie shapes. If using cookie sticks (we carry 6 & 8 inch), lay them under the cookie before baking. Press lightly to make sure the cookie stick adheres to the cookie before baking.
2.Bake cookies as directed on recipe. Allow cookie to cool before decorating. While cookies are cooling, make the royal icing or roll out fondant.

Royal Icing Decorating:
1.After making royal icing, create the colors you desire by adding food gel paste and mix well. Royal icing dries fast so keep your bowl of icing covered at all times with a wet paper towel or saran wrap.
2.When ready to decorate, fill a decorator bag with a #3 or #4 tip and desired color of royal icing. Carefully outline the cookies with the icing to create a seal around the cookie. Once this border outline is dry, you will be able to spread a layer of icing inside the border to create a beautiful top layer of your cookie.
3.Using spatula or knife, spread a layer of desired color icing on the top of the cookie. Allow drying before creating designs.
4.Using some of my designs, create your own cookie designs using a variety of icing colors and the #3 or #4 tip.
5.Adorn cookies with edible quins and sprinkles. Allow to dry before stacking or packaging.

Fondant Decorating:
1. Roll out fondant to desired thickness. Use cookie cutters to cut out the shapes you need. Using a paint brush or tip of finger, get the back of the fondant shapes slightly wet so it sticks to the cookie or other layer of fondant. Adorn with edible quins and sprinkles. You can pipe on royal icing too. Allow royal icing to dry before displaying.