Austin, TX

Tip 1 - Outlining and Flood Filling your cookies:

One of the very neatest things I learned from Penny McConell that I love to do is to outline my cookies with watered down, colored cookie dough before baking. What I love about this technique is that when the cookies cool you already have your flood dam in place for your royal icing and it adds a beautiful border without additional work or for that matter, additional sugar. Baked in cookie dams never break, either!

A little bit goes a long way with this and you’ll only need a fat dollop of dough for your batch. I did red & green for mine and that was plenty. The red was mostly for the candy canes and I used the green mostly for Christmas trees. Add your water just a little bit at a time until it’s thin enough to pipe through a piping bag. You can use a size 3 writing tip or just cut the end off of the piping bag like I did. This is what your cookies will look like with the dough piped on:

To flood fill your cookies you will also water down your icing. Adding just a tiny bit of water at a time, thin your icing down to where it is the consistency of corn syrup. If you’ve chosen to outline your cookies in your royal icing, use it full strength to outline, allow to dry, and then flood fill with your thinned icing.

Once you are ready to ice your cookies you’ll hold your bag at an angle and gently squeeze your bag, allowing the thinned icing to “flood” into the open areas and fill the space. Set your cookies aside and allow to dry thoroughly. I usually let mine dry overnight. The icing will be shiny and beautiful. Here is a look at a flood filled cookie with a cookie dough border:

Isn’t that great?

>>>>>Page 1 - The last sugar cookie recipe you’ll ever need
>>>>>Page 2 - Penny’s Royal Icing
>>>>>Page 4 - More Tips & Techniques (Dipping method)