Fancy Filigree Cookies How-To

You Will Need:

• Royal Icing Mix
• Plastic squeeze bottle
• Gold Filigree Edible Wafer Paper
• Edible Clear Writing Gel
• Round Crinkle Cookie Cutter Set
• White Edible Glitter
• Super Gold Luster Dust
• Small paintbrush and small craft scissors
• 3mm Silver Dragees OR 4mm Ivory Edible Pearls
• Parchment paper
• No Fail Sugar Cookie Recipe

Instructions:

1. Cut out cookies using round crinkle cookie cutters. Bake and cool your cookies. Follow the directions on the Royal Icing Mix for flow icing and let the icing set up firm. If you prefer to use buttercream, spread an even, level surface and adhere the wafer paper following the instructions on the paper before the icing sets up.
2. Carefully cut out the wafer paper shapes using small craft scissors. If you are using royal icing as the base for your cookies, make sure it has set up. If you are using buttercream, apply the wafer paper to the still soft icing. Apply a thin layer of edible clear gel to the back of a wafer paper cut-out as a glue, and then affix it to the top of the iced cookie. Flip it right side down onto a piece of parchment paper. Leave it for 30 minutes to ensure the wafer paper dries flat. Flip it back over and let it completely dry. Repeat with all other cookies.
3. While the cookies are drying, prepare the luster dust. Luster dust can be applied dry or wet. For the wet version, mix a drop or two of alcohol or a non-water based liquid with the luster dust in a small bowl. Using your small craft brush, apply the luster dust to the edges of the cookies like "paint". Apply the dragees and crushed edible glitter with a light coat of the clear writing gel as the final decorating step.
4. Let everything completely dry. Stack and store the cookies in an airtight container.