Candy Corn Cookies How-To

You will need:

• Candy Corn Cookie Cutter
• 1 bag Royal Icing mix
• Electric Yellow Food Color
• Electric Orange Food Color
• No Fail Sugar Cookie Recipe
• Parchment Paper
• Squeeze Bottles

Instructions:

1. Make No Fail Sugar Cookie Dough. Cut out as many candy corn shapes as you can. Bake cookies on parchment paper and let cool on wire rack.

2. While cookies are cooling, prepare the royal icing (instructions on bag). After following the instructions, slowly mix in water a teaspoon at a time until a consistency somewhere between "heavy cream and ketchup" is reached. Divide icing into three separate measuring cups (cups with a spout work best). Dye icing desired color(s). We love the Electric Orange and Yellow food colorings for these cute candy corn cookies. Fill squeeze bottles with icing - this is where the cup with the spout comes in handy! You can also mix in flavored oils to add extra flavor to the icing. We love lemon oil and almond oil.

3. Begin frosting each cookie, starting with the orange top of the candy corn. Let the orange layer dry before moving onto the next layer and then continue on with other layers in other icing colors. Please view this link on our blog: Decorating with Royal Icing 101, to view some great tips and techniques for decorating with royal icing. Add sanding or sparkling sugar and even quins and sprinkles to wet icing for a unique look.

4. Let cookies dry overnight or for at least 6 hours until icing is firm to touch. Don't worry - your cookies will not dry out. The icing holds in the moisture.

5. Stack cookies and store in an airtight container until served.