SUPPLIES & TOOLS:
DIRECTIONS:
- Roll-Out Cookie Dough Recipe (link to recipe: https://www.wilton.com/roll-out-cookie-dough/WLRECIP-31.html#q=ROLL+OUT+COOKIE+DOUGH++RECIPE&start=1)
- Royal Icing Recipe (link to recipe: https://www.wilton.com/royal-icing/WLRECIP-50.html#q=ROYAL+ICING+&start=1)
- Ivory icing color
- Moss icing color
- Royal blue icing color
- Brown icing color
- White-white icing color
- Cookie sheet
- Cooling grid
- Cookie cutter set
- Disposable decorating bags
- Pure lemon extract
- Decorating brush set
- Parchment paper
- Rolling pin
DIRECTIONS:
- One day in advance, prepare cookie dough recipe, roll out, cut with egg cutter, bake and cool.
- Make royal icing following recipe and divide into three bowls. Using icing colors, tint one bowl ivory, one bowl moss green, and one bowl royal blue. Thin to 20-drop count and place into disposable bags. Cut 1/4" off end of bags and flood cookies to within 1/8"-1/4" of edges; allow to dry overnight.
- In one bowl, mix white-white and lemon extract to create thin white liquid. In a second bowl, mix white-white, brown icing color and lemon extract to get a thin brown liquid.
- Place cookies on parchment paper-covered surface. Dip large flat brush in white liquid and flick bristles with fingers to create a speckled look. Speckle all cookies with white first, then repeat with brown liquid. Allow to dry one hour.