Halloween Postcard Cookies How-To

You will need:

• Vintage Halloween Postcard Wafer Paper
• Royal Icing Mix
• Edible Clear Gel
• Rectangle Cookie Cutter
• Squeeze Bottles
• Parchment Paper
• No Fail Sugar Cookie Recipe
• Small craft scissors

Instructions:

1. Prepare No Fail Sugar Cookie dough according to instructions. Cut out several rectangle shapes. Bake on parchment paper and let cool.
2. While cookies are cooling, prepare your royal icing according to the directions on the back of the bag. Add water, a teaspoon at a time, until a consistency between heavy cream and ketchup is reached. Divide into two or three bowls and dye the desired color(s) or keep white. Pour icing into squeeze bottles.
3. Carefully frost the base layer of icing with squeeze bottles onto cookies and let dry completely, about 3-5 hours or overnight.
4. Prepare Vintage Halloween Postcard Wafer Paper shapes by carefully cutting them out with small craft scissors.
5. Spread out iced cookies on a large piece of wax or parchment paper.
6. Affix wafer paper shapes to the cookie by spreading a thin layer of edible clear gel (or light corn syrup) on the back of the wafer paper piece with your finger. Stick it to the top of one of your iced cookies and then flip it right side down onto the wax paper and leave for approx. 30 minutes. This will ensure that the wafer paper will dry flat.
7. Flip the cookies right side up and add additional dragees, sprinkles, or quins if desired.
8. Let them set completely and store in an airtight container.