Christmas Cookies Using Christmas Cupcake and Cookie Texture Tops
- Tools and Ingredients
- Cupcake and Cookie Texture Tops - Christmas
- Cupcake Top Fondant Cutters
- white rolled fondant
- pastry brush
- piping gel
- food color
Cut cookies using 3" cutter from the Autumn Carpenter Cupcake Top Fondant Cutters; bake and cool completely. Lightly spray texture mat with a cooking spray. Wipe excess grease with a paper towel. Roll rolled fondant to approximately 1/16th" thickness. Place the smooth, rolled side of the fondant face down on the texture mat. Place the rolling pin on one end of the fondant with the mat underneath. Firmly roll over the fondant, rolling to the opposite end. Do not double roll. Lift the mat and the fondant. Flip over the mat so the fondant is on the bottom and the mat is on top. Peel back the mat. Cut fondant using the 2 3/4" circle cutter from Autumn Carpenter Cupcake Top Fondant Cutters. Place textured fondant circle on top of the cookie brush with piping gel.
Use water to thin food color in colors needed. Using small brush, paint details onto fondant.