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.
|Using a #1 pastry tip and piping consistency icing, add your border. Let the icing dry a bit before flooding the cookie.|
|Flood the cookie and use a skewer to help ease the icing into the edges.|
|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.|