These double decker Fall cookies topped with acorns, leaves, pumpkins and pears are going to be for sale at the Trinity Artisan Fair this weekend.
I really like how the gold scalloped edge looks on the base cookies and it really wasn't hard to do. The most important thing when piping a contrasting colored edge is that the piping icing be thick enough to hold its shape yet soft enough to settle and not leave peaks. It's always a good idea to practice piping onto a plate first.
Here's how:
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| Bake cookies. |
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| Using a #1 pastry tip and piping consistency icing, add your border. Let the icing dry a bit before flooding the cookie. |
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| Flood the cookie and use a skewer to help ease the icing into the edges. |
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| Wait for your icing to dry and then use stiff royal icing to glue your decorative cookies on top. Let the cookies dry completely before packaging. |
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