Holly Berry Decorated Cookies
- Prepare Classic Sugar Cookies according to directions using round or oval cookie cutters.
- Prepare Royal Icing according to directions. Tint white if desired. (This will keep the icing from going ivory as it can sometimes do, but it’s not strictly necessary.)
- Spoon icing into a piping bag fitted with a plain tip. Outline cookies.
- Thin remaining icing with water, a bit at a time, gently stirring until it is consistency of glue. A ribbon of icing dropped back into bowl should disappear in a count of three seconds. Adjust consistency if needed with more water or sifted confectioners’ sugar.
- Cover thinned icing with a damp dishtowel and let sit for a few minutes. Stir gently to pop large air bubbles and pour into a squeeze bottle.
- Fill in outlines on cookies. While icing is still wet, drop cinnamon candies onto icing. Let icing dry uncovered for 6-8 hours or overnight. The icing MUST be completely dry before using the food coloring pens.
- Once dry, use food coloring pens to add holly leaves.
- If available, use a fine tip black food coloring pen to add details.
- Food coloring pen markings will dry quickly, and cookies are ready for stacking, packaging, and eating!