Cookie Decorating Tips

Hi Tracy -- test -- director for every day with Rachael Ray magazine. And decorating some cookies on -- show you a few techniques that are really like. I'm working on some Christmas trees here the Dell is -- and chilled and they're almost dreaded going to be up and I have one more to finish. I had beaten -- wait here I went lately -- and weight onto the cookie. And -- is great it helps the sprinkles it here and leaves and nice shiny finish on the baked cookies. -- given a nice generous sprinkling. A Green sugar sprinkles. And it's so easy that's really great. The next technique I have is keeping chocolate. I have some hearts that have already been working on this is -- semi sweet chocolate. And the chocolate is still warm. Simply pick up the cookie until the ball. And sway the cookie in able to try to get as much chocolate as you can up the surface of the heart. And I'm that is scrape off any excess. Definitely the cookie down. -- parchment Paper. And then a less technical initiative involves royal icing which is really fun to work because you can make it any color you want. Now I've already started outlining these cookies. I have a plastic disposable. Pastry bag you can use watchful plastic bags or the -- coated canvas bags. These I really like to -- it can just throw them when you're done. And you're gonna use your dominant hand to steer and then your other hand to help you stay nice and com as you go around. I'm slightly above the surface of the cookie. And -- the icing dropped down on to the cookie. And I'm close to the edge but about an -- revenge from the image. So. These have dried -- and show you how to make flow icing to facilities. It takes about twenty minutes to a half hour depending on humidity at your kitchen for the royal icing to dry on the outside. Now you wanna make this as easy as you can because it can get kind of messy. Have a nice tall heavy glass. And other pastry bag with a wider hit put on the end of the fact. I'm gonna fold the top of the bag over. Because this prevent any -- outfit -- back. I had. The plane might royal icing here just an add some water to it it's a little thin out a little bit can be easy. To work. Just I would just start out with a couple tablespoons of water. And stir it with your rubber spatula just until it gets. Slightly runny. It's a good idea to use royal -- as soon after you make it. Or cover with plastic wrap right on the surface because you don't -- crispy skin to start forming or will jam up the tip of the pastry bag. It'll be bad. -- Especially you. And now I have my class that's nice and sturdy. And I'm gonna pour this rate -- You're gonna unfold the fault this way everything's nice and neat in the bag is that I tried to fill it with a -- up like that. I could get it all out on the outside and all over my hands and it was hard to deal with I'm just gonna twist at the end -- you -- it's flowing easily out of the -- Twisty and so that the icing doesn't come out we're just gonna go around. -- Now to take a toothpick and use it to spread the flow icing to the edge of the royal icing. That's sick thanks for watching.