TELL: SPARKLY Christmas Cookies

I am not a huge glittery person...BUT when its christmas I say bring on the GLITTER, the SPARKLES, the GLIZ and the TWINKLE.

And these right here made it all possible.  Thanks again to Wilton (what would I do without you...seriously!)

I liked these colors, they are more muted.  The red is more of a raspberry color and the green more minty.  

So thanks to glittery sprinkles... Rudolph's nose has a twinkle, Christmas bulbs sparkle and the snowmen wear some very fashionable hats! 

Just a rule of thumb...do the non sprinkled frosting first.  Let it dry.  Then put on the frosting where you want the sprinkles, pour on the goodness and let dry.  

Also always outline the cookie first and then fill in.  After that I usually smooth it out a little with a butter knife.

Here is the cookie recipe...(from joy of cooking)

Combine and whisk together:

3 1/4 Cups Flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

Beat until fluffy

20 tablespoons unsalted butter softened (2 1/2 sticks)

1 cup sugar (I added a little extra)

then add:

1 large egg

1 tablespoon milk

2 1/2 teaspoons vanilla

Gradually add flour mixture.

Divide the dough into two and place each ball of dough in between two sheets of parchment paper. Roll out the dough so that it is 1/4 inch thick. I like them pretty thick, then the cookies are softer after baking. Then refrigerate until cold and firm about 30 min.

Bring out dough, peal away parchment paper to loosen and then start cutting. Repeat the rolling of the dough and place back into fridge while working with the other dough and keep alternating so they stay cold and firm until finished.

Bake for about 6-9 min at 375 degrees

Royal Icing:

4 cups Powdered sugar

3 tablespoons Meringue powder

6 tablespoons water

mix all together...depending on the consistency you can add more water...but do so gradually so not to make it too watery.  

Supplies:

-Wilton 10in decorating bag

-Wilton tips: #1, #2, #3

-Wilton Icing colors: Kelly Green, Red, Brown and Black