Gilded Reindeer and Santa Cookies

• Condiments

  • 1 Americolor gel paste colours in gold, Super Red

• Baking & Spices

  • 2 Recipes royal icing

• Bread & Baked Goods

  • 1 Disposable medium-sized pastry bags
  • 3 Pastry tips

• Snacks

  • 1 Recipe the perfect gingerbread cookie

• Desserts

  • 1 Candy beads in pink
  • 1 Nonpareils, white

• Other

  • Couplers
  • Food marker in black
  • 2 Food-safe small paint brushes
  • Luster Dust in gold (see Notes
  • Petal Dust in pink or red, for Santa's cheeks
  • Sixlets in Pink, for the reindeer noses

Found on sweetapolita.com

Description

Ingredients

• 1 recipe The Perfect Gingerbread Cookie
• 2 recipes Royal Icing
• AmeriColor gel paste colours in Gold, Super Red
• Food marker in black
• Luster Dust in gold (see Notes)
• Sixlets in Pink, for the reindeer noses
• Candy beads in pink, for Santas nose
• Petal Dust in pink or red, for Santas cheeks
• White nonpareils, for Santas pom pom
• Disposable medium-sized pastry bags
• Couplers
• Pastry tips #3, 20
• 2 food-safe small paint brushes

Directions

• Roll out the cookie dough using the santa and reindeer cutters, and bake according to recipe. Let cool completely. Prepare the Royal Icing and keep well-covered with plastic wrap.
• Tint about 1 1/2 cups of icing gold using using AmeriColor gold gel paste. Add a few drops of water and stir until the icing flows with a 10-second consistency (a line run through the icing with a knife with disappear in 10-seconds). Fill a pastry bag fitted with a coupler and #3 pastry tip with about 3/4 cup of gold icing and cover the remaining gold icing with plastic wrap. Pipe the antlers on each reindeer.
• Use the black food marker to outline the shape of Santas face on each cookie. Add a drop of red gel paste to the remaining gold icing to create a skin-tone icing. Add the icing to another pastry bag fitted with a coupler and another #3 tip, and outline and fill each Santa face using the black marker outline as your guide.
• Fill another two-thirds full with pastry bag fitted with a #3 tip with 10-second consistency white icing and outline and fill the entire reindeer below the antlers. Let dry completely, overnight if possible.
• Use the same white icing to outline and fill Santas beard and rim of his hat. Let dry completely, overnight if possible. Reserve the remaining royal icing and keep covered with plastic wrap.
• Once the cookies are dry, tint about 1 cup of 10-second icing red and fill another pastry bag fitted with a #3 tip no more than two-thirds full. Outline and fill Santas hat and let dry.
• Mix a small amount of the gold luster dust with clear extract or vodka, and use a food-safe paint brush to paint the reindeer antlers. Use the black food marker to draw on the reindeers eyelashes and Santas eyes.
• Use another small food-safe paint brush to dust on a very tiny bit of red or pink petal dust onto Santas cheeks.
• Use the thicker, un-thinned reserved royal icing to glue on the pink sixlets for the reindeers nose. Fill a pastry bag fitted with pastry tip #20 (or similar) with about 1 cup of reserved icing and pipe Santas moustache. Add a pink candy bead nose by pressing into the top of each moustache. Pipe a dollop of frosting on the top of Santas hat and sprinkle with white nonpareils.