So I have been dying to show you how easy these are to decorate. I am actually delighted that I get to tell you. Imagine how much fun this could add to your life! Minus the somewhat finicky prep work, the actual cookie decorating process is so great. And easy. And aesthetically rewarding. I saw the technique here. It was love.
First, pipe your outline of undiluted royal frosting. You can find the recipe and tutorial for royal icing and flood icing here. Remember not to overbeat your frosting, or you will end up with pit marks and weirdness.
Fill in your outline with flood icing and spread into the corners (or arc segments, in this case) with a toothpick or fondue stick or whatever you happen to have on hand.
Next, dot a different color of flood icing onto the fill. You can use a piping bag or a squeeze bottle for less mess. I used the end of a metal kabob and a toothpick. Hey…
Now comes the fun part. Using a toothpick (or the tines of a plastic fork—can I do nothing correctly?), swirl around the dots however you would like. You can make all sorts of pretty patterns. To make a heart, draw a single line straight through the middle of a dot.
Be careful not to press too far into the icing. You could get divets like the above, or the frosting colors might mix too much.
It’s a little work, but a lot of impressiveness. Winner.