Buddy Valastros Braciole Recipes

ROYAL HOLIDAY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• On a clean work surface, dust with flour and roll the sugar cookie dough to a thickness of 1/4-to-1/2-inch. Using a 3 1/2-inch round cookie cutter or a drinking glass, cut out cookies and place 1 1/2 inches apart on the prepared baking sheets. Re-roll the excess dough to repeat this process until you have used all the dough.
• Bake until the edges are golden brown, 10 to 15 minutes. Cool completely on a wire rack.
• While cooling, put 1 ounce of the royal icing into a small bowl and dye it orange. Put it into a pastry bag with a coupler and a plain #6 tip. Put another 1 ounce of the royal icing into a small bowl and dye it black. Put it into a pastry bag with a coupler and a plain #4 tip. Put another 1 ounce of the white royal icing in a piping bag with a small star tip.
• For Santa cookies: Dust your work surface with cornstarch. Roll out the peach fondant to 1/8-inch thick. Using a 3 1/2-inch round cookie cutter or drinking glass, cut a circle. Spread a thin coat of royal icing onto the cookie. Lay the peach circle on top of the cookie.
• Roll out the red fondant to 1/8-inch thick. Using a 3 1/2-inch round cookie cutter or drinking glass, cut a circle. Cut this circle in half and, using a little water as glue, put this half circle at the top half of your cookie.
• Using the white royal icing, pipe Santa's beard and mustache on the bottom third of the cookie. Use the same icing to add the fur and pom-pom to Santa's hat. Use the candy-coated chocolates for the eyes and nose.
• For reindeer cookies: Dust your work surface with cornstarch. Roll out the light brown fondant to 1/8-inch thick. Using a 3 1/2-inch round cookie cutter or drinking glass, cut a circle. Spread a thin coat of royal icing onto the cookie. Lay the brown circle on top of the cookie.
• Roll a small ball of red fondant the size of a grape in your hand. Using a little water as glue, attach the ball to the bottom half of the cookie. Using the black royal icing, pipe the antlers at the top half of the cookie. Pipe 2 black circles for eyes right above the nose.
• For snowman cookies: Dust your work surface with cornstarch. Roll out half of the white fondant to 1/8-inch thick. Using a 3 1/2-inch round cookie cutter or drinking glass, cut a circle. Spread a thin coat of royal icing onto the cookie. Lay the white circle on top of the cookie. In the center of the cookie, pipe a sideways triangle with the orange royal icing. Pipe 2 small dots as eyes above the orange triangle. Below the orange triangle, pipe 5 small black dots for the mouth.
• For snowflake cookies: Dust your work surface with cornstarch. Roll out the light blue fondant to 1/8-inch thick. Using a 3 1/2-inch round cookie cutter or drinking glass, cut a circle. Spread a thin coat of royal icing onto the cookie. Lay the light blue circle on top of the cookie.
• Using the white royal icing with a plain #6 tip, pipe a snowflake design onto the top of the cookie. Once completed, take the whole cookie and flip it upside down into a bowl of crystal sugar.
• For holiday lights cookies: Dust your work surface with cornstarch. Roll out the remaining white fondant to 1/8-inch thick. Using a 3 1/2-inch round cookie cutter or drinking glass, cut a circle. Spread a thin coat of royal icing onto the cookie. Lay the white circle on top of the cookie.
• Using the black royal icing, pipe a wavy line going around the outside edge of the cookie. Add multi-colored candy-coated chocolates to represent lights.