Fall Corn Cookies How-To

You Will Need:

• Ear of Corn Cookie Cutter
• Royal Icing Mix
• No Fail Sugar Cookie Recipe
• Green Sanding Sugar
• Squeeze Bottles
• Gel Based Food Coloring

Instructions:

1. Make the No Fail Sugar Cookie Recipe according to the directions. Cut out several ear of corn cookie shapes, bake, and let them cool completely.
2. Meanwhile, prepare your royal icing. Follow the instructions on the bag and divide the icing into four bowls. You will need these four bowls to mix your different icing colors. Make the green icing bowl the largest amount of icing since this is your base color. Add gel-based food coloring and small amounts of water to each bowl until the consistency is somewhere between heavy cream and ketchup. Pour each icing color into squeeze bottles.
3. Following the image above, ice each cookie with a layer of green icing where the husk is. Let it dry until it's touch-dry. Then, fill in a base layer of yellow icing where the corn kernels are. Let it dry until it's touch-dry.
4. Next, add your green "layers" of the husk by making a few lines to show the details of the husk. Let it dry for about two minutes, then sprinkle with green sanding sugar.
5. Add your kernels now, one at a time, letting each dry before you start the next one. This will give you the kernel look. If you try to do them all at the same time, the icing will just run together.
6. Let the cookies set completely before stacking and storing.