decorate holiday cookies like a pro, no matter your skill setdecorate holiday cookies like a pro, no matter your skill setdecorate holiday cookies like a pro, no matter your skill set

It\'s time for frosting, frosting and fairy dust.
Even if your holiday cookie decorating game is not top
Or you only have so much time and effort to put into this technology and I am ready for you.
Just a little planning and organization is needed.
People of all ages can attend and will not spend much money.
The five styles in my toolbox are simple but amazing: dazzling edges, dipped in Sprinkled, pointy red, candy cane hearts and Christmas hats.
First of all, what you need is: cookies!
Use any type of plate/rolling-
Shape: Gingerbread, shortbread, butter or sugar;
Bake Yourself, shop-
Buy dough or a regular baking cookie. • Icing.
It can be colored with edible pigments, and it can also leave elegant White, sparse (
More liquid)
For flood and painting; thickened (More sugar)
Used for piping or spreading with spatula and extrusion from thin tubes
Plastic sugar bottle.
To make the value of 1 cup, mix 2 cups of sifted candy, 2 tablespoons of milk and 1 teaspoon of vanilla extract in a bowl until smooth.
Chocolate melted wafers.
Ghirardelli produces dark and white colors in 10 colorsounce bags;
Both are easy to match and taste better than the other sweets I \'ve worked.
Sprinkle sugar, sand sugar, edible flash powder, non-Parini sugar, drages sugar, etc.
Choose the color that best suits your range and budget. Marshmallow (
Regular and Mini).
Cut it with a few scissors and turn it into a red leaf and Santa\'s hat.
Gum drops.
The green one will make the red look more perfect.
Mini candy bars (2 1/2 inches).
These can be arranged in pairs to form a heart-shaped pattern. • Equipment.
Small paint brush, small plastic sugar bottle (
Available in a good kitchen shop and online)
Small bowl, kitchen scissors, two baking trays, parchment or iron rack (for drying).
Now, here\'s how to do it: put the icing in a small bowl to create a dazzling edge.
Place sugar crumbs, sand-grinding sugar, edible glitter, non-Parini or other decorations in a bowl large enough for easy dip in the cookies.
Coat the edges of the cookies with a small brush, then quickly roll the edges in a bowl of decorations until they are coated all the way.
Dry each biscuit on parchment or on a wire rack.
In order to make the dipped and sprinkled biscuits, arrange the baking tray with parchment paper.
Melt the white and/or black chocolate in the direction of the package to melt the wafers and place them in a separate bowl wide enough to dip in the cookies.
Dip half in white or dark chocolate to let the excess coating fall off.
Decorate with powdered sugar, grated sugar, edible glitter, waterless or other decorations.
Dry on the lined baking tray.
Create a red design (
Enough 24, 3-inch cookies)
, Place about cup red edible flash or polished sugar in a separate small bowl.
There are 24 green sugar glue nearby.
Use kitchen scissors to cut 20 mar shmallows horizontally into 6 equal slices.
Place a glass of red edible glitter or polished sugar and a cup of sugar cream in a separate small bowl.
Dip the sticky cutting face of each slice into the flash or Polish sugar, and then place the slice on the parchment paper;
This is your red petal.
Next, pour a cup of icing into a bowl about 4 inch wide.
Use one at a time, put each biscuit upside down, gently cover the top of it with a sugar coat, be careful not to cover the edge of the biscuit and let the extra sugar coat fall off.
Arrange 5 marshmallow petals on top of each cookie to form a magenta design and gently press the petals into the icing.
Put a gum in the center.
Dry the cookies on a clean parchment or wire rack.
Design of candy cane heart (for 24, 3 1/2-inch cookies)
, Place the cup icing in a small bowl and pour the other into a small plastic sugar bottle with a narrow tip.
Place sugar crumbs, sand-grinding sugar, edible glitter, waterless or other decorations in a separate small bowl.
Open 48 mini candy sticks.
Use a cookie at a time and use a small brush to draw the edges of each cookie with icing in a bowl.
Rolling the edge of the biscuit in the decoration (s)
Apply it evenly.
Put it on clean parchment paper.
Use the icing in the bottle to sprinkle a line at the bottom of the two candy bars.
Place them on the cookies so that the end of the hook and the bottom of the candy stick can touch each other;
This will create a heart shape.
Insert the icing into the heart center with a bottle and then cover it with the decoration of your choice.
Reuse all candy bars.
Dry the biscuits on parchment or on a wire rack.
Make Christmas hats (
24 round cookies)
Spread two baking plates with parchment paper.
Put a glass of red sprinkle in a small bowl.
There are 24 mini marshmallows nearby.
Melt 10 ounces (1 bag)
Melt the white chocolate according to the direction of the package, and put it in a separate bowl. Dip the top one.
Put the third piece of each cookie into a melted white chocolate coating and let the extra cookies drop.
Sprinkle the first three-
Coating with red spots, leaving a white border, similar to the fur on the hat.
Press a mini marshmallow in the coating on one side to form a pompball.
Dry the biscuits lining the baking tray.
It\'s time for frosting, frosting and fairy dust.
Even if your holiday cookie decorating game is not top
Or you only have so much time and effort to put into this technology and I am ready for you.
Just a little planning and organization is needed.
People of all ages can attend and will not spend much money.
The five styles in my toolbox are simple but amazing: dazzling edges, dipped in Sprinkled, pointy red, candy cane hearts and Christmas hats.
First of all, what you need is: cookies!
Use any type of plate/rolling-
Shape: Gingerbread, shortbread, butter or sugar;
Bake Yourself, shop-
Buy dough or a regular baking cookie. • Icing.
It can be colored with edible pigments, and it can also leave elegant White, sparse (
More liquid)
For flood and painting; thickened (More sugar)
Used for piping or spreading with spatula and extrusion from thin tubes
Plastic sugar bottle.
To make the value of 1 cup, mix 2 cups of sifted candy, 2 tablespoons of milk and 1 teaspoon of vanilla extract in a bowl until smooth.
Chocolate melted wafers.
Ghirardelli produces dark and white colors in 10 colorsounce bags;
Both are easy to match and taste better than the other sweets I \'ve worked.
Sprinkle sugar, sand sugar, edible flash powder, non-Parini sugar, drages sugar, etc.
Choose the color that best suits your range and budget. Marshmallow (
Regular and Mini).
Cut it with a few scissors and turn it into a red leaf and Santa\'s hat.
Gum drops.
The green one will make the red look more perfect.
Mini candy bars (2 1/2 inches).
These can be arranged in pairs to form a heart-shaped pattern. • Equipment.
Small paint brush, small plastic sugar bottle (
Available in a good kitchen shop and online)
Small bowl, kitchen scissors, two baking trays, parchment or iron rack (for drying).
Now, here\'s how to do it: put the icing in a small bowl to create a dazzling edge.
Place sugar crumbs, sand-grinding sugar, edible glitter, non-Parini or other decorations in a bowl large enough for easy dip in the cookies.
Coat the edges of the cookies with a small brush, then quickly roll the edges in a bowl of decorations until they are coated all the way.
Dry each biscuit on parchment or on a wire rack.
In order to make the dipped and sprinkled biscuits, arrange the baking tray with parchment paper.
Melt the white and/or black chocolate in the direction of the package to melt the wafers and place them in a separate bowl wide enough to dip in the cookies.
Dip half in white or dark chocolate to let the excess coating fall off.
Decorate with powdered sugar, grated sugar, edible glitter, waterless or other decorations.
Dry on the lined baking tray.
Create a red design (
Enough 24, 3-inch cookies)
, Place about cup red edible flash or polished sugar in a separate small bowl.
There are 24 green sugar glue nearby.
Use kitchen scissors to cut 20 mar shmallows horizontally into 6 equal slices.
Place a glass of red edible glitter or polished sugar and a cup of sugar cream in a separate small bowl.
Dip the sticky cutting face of each slice into the flash or Polish sugar, and then place the slice on the parchment paper;
This is your red petal.
Next, pour a cup of icing into a bowl about 4 inch wide.
Use one at a time, put each biscuit upside down, gently cover the top of it with a sugar coat, be careful not to cover the edge of the biscuit and let the extra sugar coat fall off.
Arrange 5 marshmallow petals on top of each cookie to form a magenta design and gently press the petals into the icing.
Put a gum in the center.
Dry the cookies on a clean parchment or wire rack.
Design of candy cane heart (for 24, 3 1/2-inch cookies)
, Place the cup icing in a small bowl and pour the other into a small plastic sugar bottle with a narrow tip.
Place sugar crumbs, sand-grinding sugar, edible glitter, waterless or other decorations in a separate small bowl.
Open 48 mini candy sticks.
Use a cookie at a time and use a small brush to draw the edges of each cookie with icing in a bowl.
Rolling the edge of the biscuit in the decoration (s)
Apply it evenly.
Put it on clean parchment paper.
Use the icing in the bottle to sprinkle a line at the bottom of the two candy bars.
Place them on the cookies so that the end of the hook and the bottom of the candy stick can touch each other;
This will create a heart shape.
Insert the icing into the heart center with a bottle and then cover it with the decoration of your choice.
Reuse all candy bars.
Dry the biscuits on parchment or on a wire rack.
Make Christmas hats (
24 round cookies)
Spread two baking plates with parchment paper.
Put a glass of red sprinkle in a small bowl.
There are 24 mini marshmallows nearby.
Melt 10 ounces (1 bag)
Melt the white chocolate according to the direction of the package, and put it in a separate bowl. Dip the top one.
Put the third piece of each cookie into a melted white chocolate coating and let the extra cookies drop.
Sprinkle the first three-
Coating with red spots, leaving a white border, similar to the fur on the hat.
Press a mini marshmallow in the coating on one side to form a pompball.
Dry the biscuits lining the baking tray.
It\'s time for frosting, frosting and fairy dust.
Even if your holiday cookie decorating game is not top
Or you only have so much time and effort to put into this technology and I am ready for you.
Just a little planning and organization is needed.
People of all ages can attend and will not spend much money.
The five styles in my toolbox are simple but amazing: dazzling edges, dipped in Sprinkled, pointy red, candy cane hearts and Christmas hats.
First of all, what you need is: cookies!
Use any type of plate/rolling-
Shape: Gingerbread, shortbread, butter or sugar;
Bake Yourself, shop-
Buy dough or a regular baking cookie. • Icing.
It can be colored with edible pigments, and it can also leave elegant White, sparse (
More liquid)
For flood and painting; thickened (More sugar)
Used for piping or spreading with spatula and extrusion from thin tubes
Plastic sugar bottle.
To make the value of 1 cup, mix 2 cups of sifted candy, 2 tablespoons of milk and 1 teaspoon of vanilla extract in a bowl until smooth.
Chocolate melted wafers.
Ghirardelli produces dark and white colors in 10 colorsounce bags;
Both are easy to match and taste better than the other sweets I \'ve worked.
Sprinkle sugar, sand sugar, edible flash powder, non-Parini sugar, drages sugar, etc.
Choose the color that best suits your range and budget. Marshmallow (
Regular and Mini).
Cut it with a few scissors and turn it into a red leaf and Santa\'s hat.
Gum drops.
The green one will make the red look more perfect.
Mini candy bars (2 1/2 inches).
These can be arranged in pairs to form a heart-shaped pattern. • Equipment.
Small paint brush, small plastic sugar bottle (
Available in a good kitchen shop and online)
Small bowl, kitchen scissors, two baking trays, parchment or iron rack (for drying).
Now, here\'s how to do it: put the icing in a small bowl to create a dazzling edge.
Place sugar crumbs, sand-grinding sugar, edible glitter, non-Parini or other decorations in a bowl large enough for easy dip in the cookies.
Coat the edges of the cookies with a small brush, then quickly roll the edges in a bowl of decorations until they are coated all the way.
Dry each biscuit on parchment or on a wire rack.
In order to make the dipped and sprinkled biscuits, arrange the baking tray with parchment paper.
Melt the white and/or black chocolate in the direction of the package to melt the wafers and place them in a separate bowl wide enough to dip in the cookies.
Dip half in white or dark chocolate to let the excess coating fall off.
Decorate with powdered sugar, grated sugar, edible glitter, waterless or other decorations.
Dry on the lined baking tray.
Create a red design (
Enough 24, 3-inch cookies)
, Place about cup red edible flash or polished sugar in a separate small bowl.
There are 24 green sugar glue nearby.
Use kitchen scissors to cut 20 mar shmallows horizontally into 6 equal slices.
Place a glass of red edible glitter or polished sugar and a cup of sugar cream in a separate small bowl.
Dip the sticky cutting face of each slice into the flash or Polish sugar, and then place the slice on the parchment paper;
This is your red petal.
Next, pour a cup of icing into a bowl about 4 inch wide.
Use one at a time, put each biscuit upside down, gently cover the top of it with a sugar coat, be careful not to cover the edge of the biscuit and let the extra sugar coat fall off.
Arrange 5 marshmallow petals on top of each cookie to form a magenta design and gently press the petals into the icing.
Put a gum in the center.
Dry the cookies on a clean parchment or wire rack.
Design of candy cane heart (for 24, 3 1/2-inch cookies)
, Place the cup icing in a small bowl and pour the other into a small plastic sugar bottle with a narrow tip.
Place sugar crumbs, sand-grinding sugar, edible glitter, waterless or other decorations in a separate small bowl.
Open 48 mini candy sticks.
Use a cookie at a time and use a small brush to draw the edges of each cookie with icing in a bowl.
Rolling the edge of the biscuit in the decoration (s)
Apply it evenly.
Put it on clean parchment paper.
Use the icing in the bottle to sprinkle a line at the bottom of the two candy bars.
Place them on the cookies so that the end of the hook and the bottom of the candy stick can touch each other;
This will create a heart shape.
Insert the icing into the heart center with a bottle and then cover it with the decoration of your choice.
Reuse all candy bars.
Dry the biscuits on parchment or on a wire rack.
Make Christmas hats (
24 round cookies)
Spread two baking plates with parchment paper.
Put a glass of red sprinkle in a small bowl.
There are 24 mini marshmallows nearby.
Melt 10 ounces (1 bag)
Melt the white chocolate according to the direction of the package, and put it in a separate bowl. Dip the top one.
Put the third piece of each cookie into a melted white chocolate coating and let the extra cookies drop.
Sprinkle the first three-
Coating with red spots, leaving a white border, similar to the fur on the hat.
Press a mini marshmallow in the coating on one side to form a pompball.
Dry the biscuits lining the baking tray.