My cookie decorating skills need some practice! This is actually the first time I’ve piped a detailed outline and flooded the cookies with a fluid royal icing. The icing I used to pipe the outline was clearly too thick as it was hard to pipe and sometimes refused to stick to the cookie. The icing is a little bit speckled because I added a teaspoon of cinnamon to it. I think it gives the turkey feathers a nice look 🙂
The cookie base is shortbread and the recipe comes from the Canada brand cornstarch box.
Rolled shortbread cookies
*I had to add a bit of extra flour so the dough was firm enough to be rolled.
In the bowl of a mixer, beat the butter and sugar together. Add the cornstarch and flour and beat until the dough comes together. Chill for 30 minutes.
Preheat the oven to 300 degrees.
On a floured surface, roll the dough 1/4″ thick and cut with cookie cutters. Bake for roughly 20 minutes on a parchment lined baking sheet and cool completely.
Decorate with Royal Icing