Royal Icing Thanksgiving Cookies

Pies, tarts and traditional desserts are nice but why not make these beautiful and delicious sugar cookies this Fall for Thanksgiving instead. Items and procedure are listed below.

Items used:

• Royal icing 50express
• Sugar cookie mix 50express
• Orange yellow GC 50express
• Chocolate brown GC 50express
• Pumpkin cookie cutter
• Tip less bags 50express
• Vanilla flavor 50express
• Tip 3
• Tip 16
• Cookie cutter round plastic biscuit set
• GP blossom mini 10ct
• 8.5x5.5x2 gold box
• White crinkle paper

Procedure for SUGAR COOKIE MIX 50 EXPRESS:

1. -Using Paddle attachment of a standard mixer, mix together softened butter, large eggs, and vanilla flavor at low speed.
2. -Gradually ass 2 cups of cookie mix at a time and continue mixing ingredients together and increase speed if necessary.
3. -You will know your dough is ready when it easily pulls away from the side and starts to clump around the paddle of your mixer.
4. -Roll out your dough evenly with a rolling pin. Cut out cookies using your pumpkin and circle cookie cutter.
5. -Place cookies on a baking sheet that has parchment paper.
6. -Bake at 350 degrees for 8-12 minutes.
7. -Set aside to cool

Procedure for Premium Royal Icing Mix 50express:

1. FOR HALF BATCH
2. Stiff consistency, add 4 cups of royal icing mix & 1/4 water
3. Flooding consistency 4 cups of royal icing mix & 1/4+ 3 TBSP WATER.
4. Take a small amount of royal icing in a small container and add orange yellow gel color and mix, then just add 1 drop of chocolate brown gel color and mix. this will be used for flooding.
5. Place tip 3 in a tip less bag. Start to outline your cookie and flood, start from left, then do the right side, leaving the middle piece open. Let royal icing dry. Then do the middle of the pumpkin.
6. Flood the round cookie leaving some space on the edges. let it dry.
7. Now color royal icing brown and flood the stem of the pumpkin cookie.
8. Place a small GP blossom flower on the top right of the pumpkin. Now your pumpkin is ready to enjoy.
9. For the pie cookie, take some white royal icing with stiff consistency and place it in tip less bag with the tip16. In the middle of the cookie make a small little swirl. Now your cookies are ready.
10. Put white crinkle paper in gold box and place your cookies inside.