Royal Holiday Cookies

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  • Level: Intermediate
  • Yield: 24 cookies
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Ingredients

All-purpose flour, for dusting

1 batch pre-made sugar cookie dough

6 ounces royal icing/cookie icing

Gel food coloring: orange, black

Cornstarch, for dusting

2 ounces peach fondant

2 ounces red fondant

Mini candy-coated chocolates

2 ounces light brown fondant

4 ounces white fondant

2 ounces light blue fondant

Crystal sugar

Directions

Special equipment:
3 1/2-round cookie cutter or drinking glass; 3 pastry bags or resealable plastic bags; 3 couplers; small star tip #30; plain tip #6; plain tip #4
  1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. On a clean work surface, dust with flour and roll the sugar cookie dough to a thickness of 1/4-to-1/2-inch. Using a 3 1/2-inch round cookie cutter or a drinking glass, cut out cookies and place 1 1/2 inches apart on the prepared baking sheets. Re-roll the excess dough to repeat this process until you have used all the dough.
  3. Bake until the edges are golden brown, 10 to 15 minutes. Cool completely on a wire rack.
  4. While cooling, put 1 ounce of the royal icing into a small bowl and dye it orange. Put it into a pastry bag with a coupler and a plain #6 tip. Put another 1 ounce of the royal icing into a small bowl and dye it black. Put it into a pastry bag with a coupler and a plain #4 tip. Put another 1 ounce of the white royal icing in a piping bag with a small star tip.
  5. For Santa cookies: Dust your work surface with cornstarch. Roll out the peach fondant to 1/8-inch thick. Using a 3 1/2-inch round cookie cutter or drinking glass, cut a circle. Spread a thin coat of royal icing onto the cookie. Lay the peach circle on top of the cookie.
  6. Roll out the red fondant to 1/8-inch thick. Using a 3 1/2-inch round cookie cutter or drinking glass, cut a circle. Cut this circle in half and, using a little water as glue, put this half circle at the top half of your cookie.
  7. Using the white royal icing, pipe Santa's beard and mustache on the bottom third of the cookie. Use the same icing to add the fur and pom-pom to Santa's hat. Use the candy-coated chocolates for the eyes and nose.
  8. For reindeer cookies: Dust your work surface with cornstarch. Roll out the light brown fondant to 1/8-inch thick. Using a 3 1/2-inch round cookie cutter or drinking glass, cut a circle. Spread a thin coat of royal icing onto the cookie. Lay the brown circle on top of the cookie.
  9. Roll a small ball of red fondant the size of a grape in your hand. Using a little water as glue, attach the ball to the bottom half of the cookie. Using the black royal icing, pipe the antlers at the top half of the cookie. Pipe 2 black circles for eyes right above the nose.
  10. For snowman cookies: Dust your work surface with cornstarch. Roll out half of the white fondant to 1/8-inch thick. Using a 3 1/2-inch round cookie cutter or drinking glass, cut a circle. Spread a thin coat of royal icing onto the cookie. Lay the white circle on top of the cookie. In the center of the cookie, pipe a sideways triangle with the orange royal icing. Pipe 2 small dots as eyes above the orange triangle. Below the orange triangle, pipe 5 small black dots for the mouth.
  11. For snowflake cookies: Dust your work surface with cornstarch. Roll out the light blue fondant to 1/8-inch thick. Using a 3 1/2-inch round cookie cutter or drinking glass, cut a circle. Spread a thin coat of royal icing onto the cookie. Lay the light blue circle on top of the cookie.
  12. Using the white royal icing with a plain #6 tip, pipe a snowflake design onto the top of the cookie. Once completed, take the whole cookie and flip it upside down into a bowl of crystal sugar.
  13. For holiday lights cookies: Dust your work surface with cornstarch. Roll out the remaining white fondant to 1/8-inch thick. Using a 3 1/2-inch round cookie cutter or drinking glass, cut a circle. Spread a thin coat of royal icing onto the cookie. Lay the white circle on top of the cookie.
  14. Using the black royal icing, pipe a wavy line going around the outside edge of the cookie. Add multi-colored candy-coated chocolates to represent lights. 
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