STEP 1 - START WITH A GREAT COOKIE
We swear by our No fail Sugar Cookie Recipe, but you can use your own favorite gingerbread, shortbread or sugar cookie recipe. If time is an issue, you can also use store bought cookies. Cut out your cookie shapes to match the wafer paper design you have selected and bake.
STEP 2 - ICE WITH ROYAL ICING / FONDANT
Wafer paper adheres best to cookies that have been iced with Royal Icing or covered with fondant. Our packaged Royal Icing Mix is easy to use, just add water and mix. Prepare the icing to a “flooding” consistency and pour into a squeeze bottle with piping tip.
Note: To determine if your royal icing is the right consistency, drag the tip of a knife through the surface of your icing. If the line disappears in about 10 seconds, your icing is ready to use. If it takes longer, the icing is too thick and you will need to mix in more water. If your knife line disappears in less than 10 seconds, it is too runny and you will need to add more confectioners sugar.
Pipe a border around the edge of the cookie and then fill with royal icing. As you see from the picture, the piping edges don’t have to be perfectly neat-all minor sins will be hidden!
STEP 3 - CUT WAFER PAPER TO SIZE Using craft scissors, carefully cut out your wafer
paper images to fit the size of your iced cookie. Trim the edges for a clean, finished look.
Allow iced cookies to dry overnight.
Fill in piped border with royal icing.
Pipe a border around the edge of the cookie.
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SUGAR COOKIE RECIPE @
www.fancyflours.com/recipes
38 Try our NO FAIL
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