Frost, sprinkle, drizzle and paint your cookies with these simple tips.
Rolling Cookies
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On lightly floured surface,
shape refrigerated dough
(½ at a time) into
flattened round
without cracks.
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Using ruler or sticks
as guide, roll dough
¼ inch thick.
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Using cookie cutters
dipped in flour,
cut desired
shapes.
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Using a Decorating Bag
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Insert coupler inside
disposable pastry bag.
(If necessary, cut end
if necessary so coupler
will reach tip of bag.)
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Attach tip with ring;
open bag, pulling
opening well over
your hand and fill
with frosting.
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Squeeze and twist with
even pressure to pipe
frosting onto cookies.
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Decorating Cookies
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Sprinkles: Sprinkle cookies
with decorating sugar or
decors before baking.
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Frosted: Frost cookies and
top with nuts, decorating
sugar or decors. Squeeze
and twist with even pressure
to pipe frosting onto cookies.
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Painted: Make egg yolk
paints and paint cookies
before baking.
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