Trout Cookies How-To

Ingredients:

• No Fail Sugar Cookie Recipe
• Trout Cookie Cutter
• Royal Icing Mix
• 8 oz Squeeze Bottles
• Parchment Paper
• Toothpicks
• Assorted shades of food coloring

Instructions:

1. Make cookie dough according to the recipe. Cut out several trout and tropical fish cookie shapes. Place on parchment paper. Bake and cool as directed.
2. While cookies are cooling, make icing. Mix according to the directions. To thin, add small amounts of water, one large drop at a time. Mix thoroughly until the consistency is between heavy cream and ketchup.
3. Flavor the icing if desired with lemon or almond oil or extract.
4. Divide the icing into several small bowls (depending on how many different colors you want). Dye each bowl of icing the desired color. Pour the icing into squeeze bottles or pastry bags.
5. Ice the base layer of cookies.
6. To create a marble effect, ice the base layer with one color, then add a few drops of a different color onto the wet icing. Marble the two colors together with a toothpick. You can use multiple colors with this effect.
7. Let the initial layer of icing dry to the touch (30-45 minutes). Add a second layer of icing to create a 3D effect and to add any details (eyes, fins, etc).
8. Let the cookies completely dry on parchment paper (overnight is best). Stack and store them in an airtight container.