Mini Holiday Cookies How-To

You will need:

• Holiday Christmas Miniatures Wafer Paper Set
• No Fail Sugar Cookie Recipe
• 1 bag royal icing
• Crinkle Rectangle Cookie Cutter Set Cutter
• Edible Clear Writing Gel
• White Edible Glitter
• Squeeze bottle
• Wax or parchment paper
• Small craft scissors

Instructions:

1. Use the No Fail Sugar Cookie recipe and cut out several crinkle rectangle and crinkle square cookie shapes. Bake and cool as directed.
2. Prepare Royal Icing and pour it into squeeze bottles. Make sure the consistency is that of heavy cream.
3. Ice each cookie with one layer of royal icing or buttercream, if you prefer. Let them completely dry (1-2 hours or overnight).
4. Carefully cut out wafer paper shapes using craft scissors, making sure each one will fit on the cookie. Be careful, wafer paper is fragile!
5. Adhere each wafer paper cutout to a cookie shape by applying a thin layer of edible clear writing gel (or light corn syrup) to the top of the iced cookies.
6. Flip each cookie face down on a piece of wax or parchment paper to dry for about 30 minutes (this will keep the wafer paper shape flat).
7. Flip the cookies over and add additional decoration, such as edible glitter or dragees, with the edible clear writing gel. Add borders on each cookie with the remaining icing and a tip of your choice.
8. Let the cookies completely dry and store them in an airtight container.