Adding Pop To A Cookie

When you are decorating a cookie and want to keep things simple but still make an impact, try outlining it with a contrasting color of royal icing.

A white border on the lobster cookie makes the red color pop and enhances the shape of the cookie.

Experiment with unexpected color combinations and have fun.

When using different colors to outline and flood a cookie it's important to let the outline dry before adding the other color.

Use a skewer or toothpick to gently ease the icing into the outline. Now all this lobster needs are two tiny black dots for eyes and it's complete.

Rose Topped Sugar Cookies

I made these rose topped sugar cookies just for fun so that I could use the royal icing baby roses I made a while ago. I think the look is simple and sweet.

To decorate the cookies,  I first added a cream base coat of royal icing and let it dry.

Next, using an ordinary table knife, I spread on a thin layer of light pink royal icing. I wanted the icing to have texture and look like an iced cake.

When the pink icing is still wet, add your royal icing rose and you're done.

Fancy Sugar Cookies

I baked an extra batch of sugar cookies today just so I could experiment and have fun.

I combined two decorating techniques — brushed embroidery and honeycomb — to come up with these fancy cookies. I don't know what else to call them.

I think these would be great for a tea party. My husband thought they would be just the thing for a "Downton Abbey" viewing party. I agree and also think I should remake them in pink and red for Valentine's Day.

Brushed Embroidery On Cookies

My latest attempt at brushed embroidery on sugar cookies.

For Valentine's Day this year, I experimented with brushed embroidery on sugar cookies. It was a technique I'd been wanting to try for some time but was hesitant because it seemed so complicated.
 

I was pleasantly surprised at how easy it actually was. And, I think the results of my first attempt are pretty good.

But there's always room for improvement and cooking decorating is a constant learning process. Sometimes you just need to bake a batch and practice.

My first attempt at brushed embroidery.

So taking my own advice, I thought today was a good time to give it another whirl.

What's most important when decorating with brushed embroidery is having the right consistency of icing.

You need a stiff icing for the outlining of your brushed embroidery so that when you pull the icing inward from the edges, you see the ridges and lines of your strokes.

And, the base coat of your cookie needs to be completely dry before even attempting brushed embroidery.

Don't skimp on the drying time or you'll be frustrated. Flood icing can take anywhere from 4 to 24 hours to dry completely.

It all depends on the humidity, the amount of coloring and the amount of water needed to thin your icing.

Wait for the base coat of flood icing to dry completely before attempting brushed embroidery.

Using a stiff icing and a #2 tip, squiggle the outline of flower petals onto the cookie. Using the side of a damp square-tip brush, pull the icing towards the edge of the cookie.

Experiment with different shaped flowers and leaves. I find that random placement looks best.

Different shapes and patterns look striking when placed together. And, a border around the edges finishes them nicely.