Field of Decorated Christmas Tree Cookies
ITEM # 3731188P72
Print Description
DESCRIPTION +

SUPPLIES & TOOLS:

  • Wilton foodcrafting supplies:
    Roll-out cookies recipe (available on joann.com)
    12 " rolling pin
    Round cut-outs fondant cutters (largest used)
    Non-stick cookie sheet
    10" x 16" non-stick cooling grid
    Bite-size tree silicone mold
    Royal Icing mix
    Royal Icing recipe (available on joann.com)
    Kelly Green icing color
    15" parchment triangles
    Parchment paper
    Cake decorating tip 3
    12" disposable decorating bags
    Piping gel
    6-mix Christmas Sprinkle Assortment (red and green colored sugars, confetti used)
    Jumbo nonpareils
    Jumbo stars sprinkles
    9" angled spatula
  • Scissors

DIRECTIONS:

1. Prepare dough according to recipe. Roll out half the dough 1/8" thick. Cut cookies using largest round Cut-Out. Bake and cool completely on cooling grid. Fill silicone mold half full with remaining dough. Bake in mold supported by cookie sheet. Cool in mold for a few minutes, unmold and then transfer to cooling grid to cool completely.
2. Prepare royal icing according to mix. Tint portions light and dark green; reserve some white. Position tree cookies on cooling grid over parchment paper-covered cookie sheet and cover with thinned light and dark green icing. Allow to set until dry.
3. For red garland, use a cut parchment bag and piping gel to pipe stripes. Sprinkle with red sugar from assortment. Allow to set until dry.
4. For red-and-green ornaments, use tip 3, a cut decorating bag and full-strength dark green icing to attach jumbo nonpareils to cookie. Allow to set until dry.
5. For multi-colored garland, use a cut parchment bag and piping gel to pipe stripes. Sprinkle with nonpareils. Allow to set until dry.
6. For green ornaments, use a cut parchment bag and piping gel to pipe dots. Sprinkle with green sugar from assortment. Allow to set until dry.
7. For multi-colored ornaments, use tip 3, a cut decorating bag and full-strength icing to attach confetti. Allow to set until dry.
8. Use tip 3, a cut decorating bag and full-strength green icing to attach jumbo stars on top of all cookies. Allow to set until dry.
9. Ice circle cookies with full-strength white icing and spatula, creating a mound 1/4". Place trees on top; let set until dry.

Project Tip: To thin royal icing, add a small amount of water until you reach proper consistency. Icing can be refrigerated in an airtight container for up to two weeks. Bring to room temperature for decorating; remix before using.

SHIPPING & RETURNS +

SHIPPING

Standard Delivery

You can usually expect delivery within 6-10 business days from your order date (business days are Monday-Friday, excluding Holidays).  You’ll receive an email with tracking information when your order is shipped.   Please allow up to 5 business days to receive your tracking information.  

Some items sent directly from our suppliers may take longer, and will ship separate from the remainder of your order. 

Please note that Singer sewing machines cannot be shipped to Guam, Puerto Rico or the U.S. Virgin Islands or to military bases overseas.

Expedited Delivery

Most items will give you the option to upgrade your shipping method for faster delivery.  If you choose to upgrade your shipping method, your order must be received by 11:00 AM ET or your order may not be processed until the following business day. 

For more details & pricing.  See our Full Shipping Policy >


HASSLE-FREE RETURNS

Creativity shouldn’t be complicated, so you can return items for FREE any time to our stores for a hassle-free refund with a smile. Personalized Fabric and Custom Headboards purchased online cannot be returned. You can also return online items by mail.  See Full Return Policy for Details> 

REVIEWS +

SUPPLIES & TOOLS:

  • Wilton foodcrafting supplies:
    Roll-out cookies recipe (available on joann.com)
    12 " rolling pin
    Round cut-outs fondant cutters (largest used)
    Non-stick cookie sheet
    10" x 16" non-stick cooling grid
    Bite-size tree silicone mold
    Royal Icing mix
    Royal Icing recipe (available on joann.com)
    Kelly Green icing color
    15" parchment triangles
    Parchment paper
    Cake decorating tip 3
    12" disposable decorating bags
    Piping gel
    6-mix Christmas Sprinkle Assortment (red and green colored sugars, confetti used)
    Jumbo nonpareils
    Jumbo stars sprinkles
    9" angled spatula
  • Scissors

DIRECTIONS:

1. Prepare dough according to recipe. Roll out half the dough 1/8" thick. Cut cookies using largest round Cut-Out. Bake and cool completely on cooling grid. Fill silicone mold half full with remaining dough. Bake in mold supported by cookie sheet. Cool in mold for a few minutes, unmold and then transfer to cooling grid to cool completely.
2. Prepare royal icing according to mix. Tint portions light and dark green; reserve some white. Position tree cookies on cooling grid over parchment paper-covered cookie sheet and cover with thinned light and dark green icing. Allow to set until dry.
3. For red garland, use a cut parchment bag and piping gel to pipe stripes. Sprinkle with red sugar from assortment. Allow to set until dry.
4. For red-and-green ornaments, use tip 3, a cut decorating bag and full-strength dark green icing to attach jumbo nonpareils to cookie. Allow to set until dry.
5. For multi-colored garland, use a cut parchment bag and piping gel to pipe stripes. Sprinkle with nonpareils. Allow to set until dry.
6. For green ornaments, use a cut parchment bag and piping gel to pipe dots. Sprinkle with green sugar from assortment. Allow to set until dry.
7. For multi-colored ornaments, use tip 3, a cut decorating bag and full-strength icing to attach confetti. Allow to set until dry.
8. Use tip 3, a cut decorating bag and full-strength green icing to attach jumbo stars on top of all cookies. Allow to set until dry.
9. Ice circle cookies with full-strength white icing and spatula, creating a mound 1/4". Place trees on top; let set until dry.

Project Tip: To thin royal icing, add a small amount of water until you reach proper consistency. Icing can be refrigerated in an airtight container for up to two weeks. Bring to room temperature for decorating; remix before using.