Ornament Cookies
 
Ingredients
  • Royal Icing (recipe here)
  • Water, as needed
  • Wilton Gel Food Coloring in Kelly Green, Juniper Green, Christmas Red, Golden Yellow, and Black
  • 3 to 6 pastry bags
  • 3 piping bottles (optional)
  • 3 Wilton No. 1 piping tips
  • 3 Wilton No. 3 piping tips
  • 36 (3½-inch) ornament-shaped Christmas Sugar Cookies (recipe here)
  • Wooden picks
Instructions
  1. Divide Royal Icing among 3 bowls: 3 cups (540 grams) in the first, 1½ cups (270 grams) in the second, and 1½ cups (270 grams) in the third. Cover bowls with a damp paper towel or kitchen towel to keep icing from drying out.
  2. To the first bowl (3 cups [540 grams]), add water, 1 teaspoon (5 grams) at a time, until border consistency is reached. Place 1 cup (180 grams) in a pastry bag fitted with a very small round piping tip (Wilton No. 1). To the remaining 2 cups (360 grams), add water, 1 teaspoon (5 grams) at a time, until flood consistency is reached. Place in a pastry bag or a small piping bottle (if using) fitted with small round piping tip (Wilton No. 3).
  3. To the second bowl (1½ cups [270 grams]), slowly add Kelly green food coloring until a bright green is reached; slowly add juniper green until the desired color is reached. Add water, 1 teaspoon (5 grams) at a time, until border consistency is reached. Place ½ cup (90 grams) in a separate bowl, cover airtight, and set aside. To the remaining 1 cup (180 grams), add water, 1 teaspoon (5 grams) at a time, until flood consistency is reached. Place in a pastry bag or a small piping bottle (if using) with small round piping tip (Wilton No. 3).
  4. To the third bowl (1½ cups [270 grams]), add Christmas red food coloring until desired color is reached; add golden yellow and a touch of black to keep it from going pink. Add water, 1 teaspoon (5 grams) at a time, until border consistency is reached. Place ½ cup (90 grams) in a separate bowl, cover airtight, and set aside. To the remaining 1 cup (180 grams), add water, 1 teaspoon (5 grams) at a time, until flood consistency is reached. Place in a pastry bag or a small piping bottle fitted with small round piping tip (Wilton No. 3).
  5. Using white border icing, pipe an outline along edges of a cookie. Using the white flood icing, fill in the top quarter of the round part of the ornament cookie; pipe a line each of red flood icing, green flood icing, white flood icing, green flood icing, and red flood icing. Fill in the remaining area with white flood icing. Using a wooden pick, remove any air bubbles and make sure there are no gaps in the icing. Using a clean wooden pick, drag down through the centr of the colored band of icing, wipe pick clean, and repeat 2 more times, to the left and right of the center, spacing evenly and wiping pick clean after each drag. Then drag up 2 times, between the down drags, wiping pick clean after each drag. Repeat with remaining cookies. Let dry for 2 to 3 hours.
  6. Uncover the red and green border icings, and place each in a pastry bag fitted with a very small round piping tip (Wilton No. 1). Above the marble design, pipe a red line and then a green line. Below design, pipe a green line and then a red line. Pipe 2 more red lines, between each level down the point of the ornament shape on the lower part of the cookie. Pipe a horizontal row of green dots between bottom red lines (4 dots and then 3 dots); pipe a vertical row of 2 green dots on the bottom tip of the ornament. Let dry until hardened, about 30 minutes. Store in an airtight container for up to 1 week.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/ornament-cookies/