BlWhReFe33527 1.jpg|1
BlWhReFe33527 1.jpg|1

Black and White Reindeer Cut-Out Cookies

Trendy tones of black and white in distinctive graphic designs make these reindeer cookies the talk of your cookie treat table. Use the Deer Cookie Cutter Set to cut the shapes, cover the cookies in Color Flow icing, and then draw and fill in the designs using the Wilton FoodWriter edible color marker.
Print Recipe

Ingredients

  • Roll-Out Cookie Dough

  • Color Flow Mix

  • Color Flow Icing

  • FoodWriter® Extra Fine Tip Edible Markers

  • Tools

  • Christmas Reindeer Cookie Cutter Set

  • French Rolling Pin

  • Round Cake Decorating Tip 2

  • Perfect Results Premium Non-Stick Bakeware Mega Cookie Pan, 15 x 21-Inch

  • Expand and Fold 16-Inch Non-Stick Cooling Rack

  • 12-Inch Disposable Decorating Bags, 12-Count

Instructions

Click to mark complete

  1. Make cookies 1 day in advance. Prepare Roll-Out Cookie dough following recipe directions. Cut out shapes using deer cutters. Bake and cool cookies.
  2. Prepare color flow icing. Prepare icing following recipe directions.
  3. Prepare decorating bags. Prepare decorating bag with tip 2 and fill with 1/4 cup full-strength white icing. Thin remaining white icing to a count of 10 and place in separate decorating bag.
  4. Ice cookies. Use decorating bag with tip 2 and full- strength white icing to outline cookies. Let dry 15 minutes. Cut small opening off tip of decorating bag and fill in cookies with thinned white icing, Let dry overnight.
  5. Decorate cookies. Use FoodWriter edible color marker and ruler to draw designs on cookies.

Notes

How To

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