More Cookies

Yesterday I baked and decorated just under 300 sugar cookies for our cookie boxes to benefit the Wednesday Community Meal. 

Because I needed to make so many, I chose a simple design that came together fast.

I also used a plain round cookie cutter. When you need to work in bulk there's no time for fussy cutters. You want clean edged and open cutters that allow you to cut the dough with one press and then pop it right out.

Another tip is that a circle is easier to outline and fill with royal icing than a square. With squares you have to stress more about straight lines and easing the icing into 90-degree corners.

I also didn't want to wait for the basecoat of icing to dry before adding detail so I used the wet on wet method. That way I only had to wait once for the cookies to dry.

The plain open cutter that I used.

After flooding, add red lines around the cookie.

Use a skewer to draw through the lines starting on the outside and working towards the center.