Patron Saints of Animals and Music...

{This is the final installment of the All Saints' Day cookie tutorials.}

Let me introduce you to St. Francis of Assisi, the patron saint of animals, and St. Cecilia, the patron saint of music. I've always loved both of these saints.  Since my sister was a singer all through school, and a music major in college, my mom talked a lot about St. Cecilia.  I *always* think of my sister when I think of St. Cecilia.

These cookies started just like the others, with inspiration from the shop Saintly Silver. 

The cookies start by baking two shapes together to form one.  For both of these, I used candy corn and circle cookie cutters.  Place the cut-out shapes next to each other on the cookie sheet before baking and they will bake together to form one cookie. (I like to freeze the shapes for 5-10 minutes before baking to prevent spreading.)

To make them, you'll need:

• cut-out cookies, as described above
  
• royal icing, divided and tinted with AmeriColor  Copper, Chocolate Brown, Bright White, Royal Blue, Egg Yellow and Super Black
• disposable icing bags
• couplers and tips, #2 & #1
• squeeze bottles
• toothpicks
• pink food coloring pen  

Use a #2 tip to outline a circle for the face in copper icing.  (You can see the start of St. Michael here, also.)  Reserve some of this piping consistency icing for later.

Thin the copper icing with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into a squeeze bottles.

Flood the face portion of the cookies with the thinned icing, using a toothpick to guide to the edges and to pop large air bubbles.

Let the icing dry at least one hour.

On St. Francis, use a #2 tip to outline hair and a beard on the face.  Fill in the outline with the same piping consistency icing.

Use a toothpick to swirl the icing, pulling the toothpick up to create texture.

Outline the remainder of the cookie with a #2 tips, including the halo.

On St. Cecilia, use #2 tips to outline all of the parts of the cookie, including piping an outline for hair on top of the copper icing.

Reserve some of the piping consistency icing for later.  Thin the brown, white, yellow, and blue icings for flooding as directed above.  Fill in the outlines.

Let the cookies dry at least one hour.

Use a #2 tip to pipe an outline for folded hands on St. Francis in copper icing.  Use a #2 tip to add lines for arms in brown icing.  Thin the copper icing and fill in the hands outline.  Let the icing dry for at least 30 minutes, then add the line on the hands.

For St. Cecilia, use a #2 and #1 tips to pipe a harp in yellow icing.  Use a #2 tip to pipe detail on the blue robe.  Use a #2 or 1 tip to pipe a white headband.

For St. Francis, use a #1 tip to add a bird on his shoulder in white icing.

Use a #1 tip to pipe eyes and a mouth on each.

Let the cookies dry uncovered 6-8 hours, or overnight.

The next day, use a pink food coloring pen to add rosy cheeks. (Warning: do not try this until the icing is COMPLETELY dry.)

Do you know that there are patron saints for almost everything?!?

What saints would you include for next year? 

See all of the saints in this set here.
St. Michael cookie tutorial
St. Therese and St. Brigid cookie tutorials

Patron Saints of Animals and Music...

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{This is the final installment of the All Saints' Day cookie tutorials.}

Let me introduce you to St. Francis of Assisi, the patron saint of animals, and St. Cecilia, the patron saint of music. I've always loved both of these saints.  Since my sister was a singer all through school, and a music major in college, my mom talked a lot about St. Cecilia.  I *always* think of my sister when I think of St. Cecilia.

These cookies started just like the others, with inspiration from the shop Saintly Silver. 

The cookies start by baking two shapes together to form one.  For both of these, I used candy corn and circle cookie cutters.  Place the cut-out shapes next to each other on the cookie sheet before baking and they will bake together to form one cookie. (I like to freeze the shapes for 5-10 minutes before baking to prevent spreading.)

To make them, you'll need:

• cut-out cookies, as described above
  
• royal icing, divided and tinted with AmeriColor  Copper, Chocolate Brown, Bright White, Royal Blue, Egg Yellow and Super Black
• disposable icing bags
• couplers and tips, #2 & #1
• squeeze bottles
• toothpicks
• pink food coloring pen  

Use a #2 tip to outline a circle for the face in copper icing.  (You can see the start of St. Michael here, also.)  Reserve some of this piping consistency icing for later.

Thin the copper icing with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into a squeeze bottles.

Flood the face portion of the cookies with the thinned icing, using a toothpick to guide to the edges and to pop large air bubbles.

Let the icing dry at least one hour.

On St. Francis, use a #2 tip to outline hair and a beard on the face.  Fill in the outline with the same piping consistency icing.

Use a toothpick to swirl the icing, pulling the toothpick up to create texture.

Outline the remainder of the cookie with a #2 tips, including the halo.

On St. Cecilia, use #2 tips to outline all of the parts of the cookie, including piping an outline for hair on top of the copper icing.

Reserve some of the piping consistency icing for later.  Thin the brown, white, yellow, and blue icings for flooding as directed above.  Fill in the outlines.

Let the cookies dry at least one hour.

Use a #2 tip to pipe an outline for folded hands on St. Francis in copper icing.  Use a #2 tip to add lines for arms in brown icing.  Thin the copper icing and fill in the hands outline.  Let the icing dry for at least 30 minutes, then add the line on the hands.

For St. Cecilia, use a #2 and #1 tips to pipe a harp in yellow icing.  Use a #2 tip to pipe detail on the blue robe.  Use a #2 or 1 tip to pipe a white headband.

For St. Francis, use a #1 tip to add a bird on his shoulder in white icing.

Use a #1 tip to pipe eyes and a mouth on each.

Let the cookies dry uncovered 6-8 hours, or overnight.

The next day, use a pink food coloring pen to add rosy cheeks. (Warning: do not try this until the icing is COMPLETELY dry.)

Do you know that there are patron saints for almost everything?!?

What saints would you include for next year? 

See all of the saints in this set here.
St. Michael cookie tutorial
St. Therese and St. Brigid cookie tutorials

St. Michael the Archangel (and Cookie)...decorating tutorial

It all started with a sketch...

No, wait.  It all started with the designs from these felt dolls.  Then, the sketch.

Today, I'm going to walk you through the making of the St. Michael cookie.
(You can see all of the saint cookies here.)

The cookie shape was made by combining a candy corn shape and the wings off of an angel cookie shape (upside-down).  Place the cut-out shapes next to each other on the cookie sheet before baking and they will bake together to form one cookie. (I like to freeze the shapes for 5-10 minutes before baking to prevent spreading.)

{Don't you think this shape would make a super cute rocket, too?!?!}

To decorate the St. Michael cookies, you'll need:

• cut-out cookies, as described above
  
• royal icing, divided and tinted with AmeriColor  Copper, Chocolate Brown, Super Black (also into light grey & dark grey), Egg Yellow, and Bright White
• disposable icing bags
• couplers and tips, #2 & #1
• squeeze bottles
• toothpicks
• pink food coloring pen

Use a #2 tip to outline a circle for the face in copper icing.

Reserve some of this piping consistency copper icing for adding details later.

Thin the copper icing with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into a squeeze bottles.

Flood the face portion of the cookies with the thinned icing, using a toothpick to guide to the edges and to pop large air bubbles.

Use #2 tips to outline the remainder of the cookie.  Use yellow for the sleeves, dark grey for the hood, light grey for the body, and white for the wings.

Thin and flood the outlined areas as described above.  (You can see that I flooded the wings and sleeves after piping the hair outline.  Either way is ok.)

Let the cookies dry at least one hour.

Use a #2 tip to pipe the hair outline in brown icing.  Reserve some of this icing for later.

Thin the brown icing as described above and flood in the hair outline.

Follow the same method for outlining and flooding the arms.  Add piped detail on the hair, wings, and sleeves.

Use a #2 tip to pipe the sword handle with brown icing.  Use another #2 tip to pipe the sword.

Use a #1 tip to pipe eyes and a mouth.

Let the cookies dry uncovered 6-8 hours, or overnight.

The next day, use a pink food coloring pen to add rosy cheeks. (Warning: do not try this until the icing is COMPLETELY dry.)

The cookie looks just like the saint card in the picture, don't ya think? ;)

See all of the saints in this set here.
St. Francis and St. Cecilia cookie tutorials
St. Therese and St. Brigid cookie tutorials

St. Michael the Archangel (and Cookie)...decorating tutorial

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It all started with a sketch...

No, wait.  It all started with the designs from these felt dolls.  Then, the sketch.

Today, I'm going to walk you through the making of the St. Michael cookie.
(You can see all of the saint cookies here.)

The cookie shape was made by combining a candy corn shape and the wings off of an angel cookie shape (upside-down).  Place the cut-out shapes next to each other on the cookie sheet before baking and they will bake together to form one cookie. (I like to freeze the shapes for 5-10 minutes before baking to prevent spreading.)

{Don't you think this shape would make a super cute rocket, too?!?!}

To decorate the St. Michael cookies, you'll need:

• cut-out cookies, as described above
  
• royal icing, divided and tinted with AmeriColor  Copper, Chocolate Brown, Super Black (also into light grey & dark grey), Egg Yellow, and Bright White
• disposable icing bags
• couplers and tips, #2 & #1
• squeeze bottles
• toothpicks
• pink food coloring pen

Use a #2 tip to outline a circle for the face in copper icing.

Reserve some of this piping consistency copper icing for adding details later.

Thin the copper icing with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into a squeeze bottles.

Flood the face portion of the cookies with the thinned icing, using a toothpick to guide to the edges and to pop large air bubbles.

Use #2 tips to outline the remainder of the cookie.  Use yellow for the sleeves, dark grey for the hood, light grey for the body, and white for the wings.

Thin and flood the outlined areas as described above.  (You can see that I flooded the wings and sleeves after piping the hair outline.  Either way is ok.)

Let the cookies dry at least one hour.

Use a #2 tip to pipe the hair outline in brown icing.  Reserve some of this icing for later.

Thin the brown icing as described above and flood in the hair outline.

Follow the same method for outlining and flooding the arms.  Add piped detail on the hair, wings, and sleeves.

Use a #2 tip to pipe the sword handle with brown icing.  Use another #2 tip to pipe the sword.

Use a #1 tip to pipe eyes and a mouth.

Let the cookies dry uncovered 6-8 hours, or overnight.

The next day, use a pink food coloring pen to add rosy cheeks. (Warning: do not try this until the icing is COMPLETELY dry.)

The cookie looks just like the saint card in the picture, don't ya think? ;)

See all of the saints in this set here.
St. Francis and St. Cecilia cookie tutorials
St. Therese and St. Brigid cookie tutorials

Oh, When the Saints Go Marching In....

Happy All Saints' Day!!!  

Ever since making these cookies for All Saints' Day a few year ago, I've wanted to try my hand at making actual saint cookies...piped and flooded without edible images.

Three years later, here we are.  Finally.  Is it sad that I've been wanting to make something like this and it's taken me THREE YEARS to do so?  Yes, yes it is.

OK...first let me say that these designs come from one of my favorite etsy shops, Saintly Silver.  The owner makes felt saint dolls and they are the cutest little things ever. (PS: she's booked through Christmas already, so put your orders in for next year early.)

Here are some of her pieces from her sold page.  So, you can see the cookie inspiration comes directly from her.  I love that they're so beautiful, but still really simple.  You guys know how much I love simple.

For the cookies I chose a few saints:

St. Francis of Assisi, patron saint of animals and his feast day just happens to be on my birthday.

St. Therese of Lisieux, also know as the Little Flower.  Patron saint of missions.

St. Cecilia, patron saint of music.  I always think of my sister the music major when I think of St. Cecilia.  (And, I just realized I've been spelling it "Cecelia" all these years.)

St. Michael the Archangel, patron saint of grocers and police officers.  I love that grocers have a patron saint.

St. Brigid (or Bridget) of Ireland, how could I make saint cookies without a St. Brigid?  Her cookie was not my favorite since I messed up her cross, but this poem attributed to her IS one of my favorites. ;) How can you not love a saint who writes about beer?

Because I don't want this post to be 2 miles long and contain over 30 pictures, I'll divide the how-to's up over the next few weeks.  In the meantime....Happy All Saints' Day!!! 

 Do you have a favorite saint? 

Tutorials:

St. Michael cookie tutorial

St. Francis and St. Cecilia cookie tutorials

St. Therese and St. Brigid cookie tutorials

Oh, When the Saints Go Marching In....

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Happy All Saints' Day!!!  

Ever since making these cookies for All Saints' Day a few year ago, I've wanted to try my hand at making actual saint cookies...piped and flooded without edible images.

Three years later, here we are.  Finally.  Is it sad that I've been wanting to make something like this and it's taken me THREE YEARS to do so?  Yes, yes it is.

OK...first let me say that these designs come from one of my favorite etsy shops, Saintly Silver.  The owner makes felt saint dolls and they are the cutest little things ever. (PS: she's booked through Christmas already, so put your orders in for next year early.)

Here are some of her pieces from her sold page.  So, you can see the cookie inspiration comes directly from her.  I love that they're so beautiful, but still really simple.  You guys know how much I love simple.

For the cookies I chose a few saints:

St. Francis of Assisi, patron saint of animals and his feast day just happens to be on my birthday.

St. Therese of Lisieux, also know as the Little Flower.  Patron saint of missions.

St. Cecilia, patron saint of music.  I always think of my sister the music major when I think of St. Cecilia.  (And, I just realized I've been spelling it "Cecelia" all these years.)

St. Michael the Archangel, patron saint of grocers and police officers.  I love that grocers have a patron saint.

St. Brigid (or Bridget) of Ireland, how could I make saint cookies without a St. Brigid?  Her cookie was not my favorite since I messed up her cross, but this poem attributed to her IS one of my favorites. ;) How can you not love a saint who writes about beer?

Because I don't want this post to be 2 miles long and contain over 30 pictures, I'll divide the how-to's up over the next few weeks.  In the meantime....Happy All Saints' Day!!! 

 Do you have a favorite saint? 

Tutorials:

St. Michael cookie tutorial

St. Francis and St. Cecilia cookie tutorials

St. Therese and St. Brigid cookie tutorials

Everything's Coming Up Rosie

These cookies have been almost 5 months in the making.  OK...not in the *actual* making, but in the mental making.  You see, my sister had a little girl in April (this is her 4th baby...the first 3, boys).
Her name is Rosie. ♥ 

Thinking about cookies for Rosie, I knew I wanted to do roses (was that obvious?), so months ago, I bought some silicone rose molds by Martha Stewart.  Ah, Martha.

{Now, these are made for clay, but I used them with fondant.  Silicone is used for all kinds of cooking applications...and I can't find anything about specific "food-grade" silicone, but found this, "as a low-taint, non-toxic material, silicone can be used where contact with food is required."  And, the fondant is touching the silicone for about 2 seconds.  In other words, I think it's ok.}

Alright, disclaimer over.

Ever since Rosie was born, my sister Molly and I have been debating the big issues.  Like, do we think pink roses are prettier on a blue or yellow background?  I still don't know.  

Originally, I thought the background for the cookies would be gingham, but (a.) painting diagonals is not one of my gifts, and (b.) they ended up looking more like lattice...which I liked.  They remind me of vintage lattice work.  I should just say I planned it that way. ;)

To make these Rosie cookies, you'll need:

• sugar cookies (I used this cutter from Copper Gifts.)
  
• royal icing, divided and tinted with AmeriColor  Egg Yellow, Deep Pink, Electric Blue
  
• disposable icing bags
• couplers and #2 tips
• squeeze bottles
• toothpicks
• Americolor food coloring: Lemon Yellow, Deep Pink, Electric Blue 
• paintbrushes, one flat
• Martha Stewart Rose and Leaf silicone molds
• fondant (I like Satin Ice), tinted with Americolor Deep Pink and Leaf Green
• cornstarch
• x-acto or paring knife

Use a #2 tip to outline the cookies in yellow, pink, and blue

Thin the icings with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  (Reserve some of the white icing for piping details later.) You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into squeeze bottles.

Fill in the outlines with the thinned icing, using a toothpick to guide to the edges and to pop large air bubbles.

Let the cookies dry, uncovered, 6-8 hours or overnight.

While the cookies are drying, make the roses. 

Dust the insides of the molds with cornstarch.

Press the tinted fondant into the mold (it helps to dust your hands with cornstarch, too).  Roll over the back of the mold with a small rolling pin.  I used the handle of a pastry cutter.

Flip the mold over and gently pry it off of the fondant.

Use a paring knife (I eventually started using an X-acto knife) to cut away the excess.

Make some leaves, too.

{I couldn't stop staring at them.}

The next day, add the lattice or gingham to the dried icing. (If you want to see REAL gingham on cookies, check out Glorious Treats.)

Mix equal parts food coloring and water.  Dip a flat paintbrush into the mixture, then blot off the excess.  I used a different yellow for the painting than I did for the icing.  The egg yellow as a paint was reading too "school bus."  I switched it up for Lemon Yellow.  (You can see the difference on those napkins in the picture.)

Paint on diagonal lines (hopefully better than I did).

Use a small paintbrush and paint along the edges of the fondant roses with the pink "paint" to add some dimension.

Use royal icing to attach the roses and leaves to the cookies.

I know, it seems like a lot of steps, but honestly, they're pretty easy.  As a matter of fact, I want to stick those roses onto every cookie I make from this point forward.

Rosie....we're so happy you are here!!!  

Thanks for bringing roses, hair bows, ruffles, tutus, and PINK into our lives! ♥

---

Everything's Coming Up Rosie

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These cookies have been almost 5 months in the making.  OK...not in the *actual* making, but in the mental making.  You see, my sister had a little girl in April (this is her 4th baby...the first 3, boys).
Her name is Rosie. ♥ 

Thinking about cookies for Rosie, I knew I wanted to do roses (was that obvious?), so months ago, I bought some silicone rose molds by Martha Stewart.  Ah, Martha.

{Now, these are made for clay, but I used them with fondant.  Silicone is used for all kinds of cooking applications...and I can't find anything about specific "food-grade" silicone, but found this, "as a low-taint, non-toxic material, silicone can be used where contact with food is required."  And, the fondant is touching the silicone for about 2 seconds.  In other words, I think it's ok.}

Alright, disclaimer over.

Ever since Rosie was born, my sister Molly and I have been debating the big issues.  Like, do we think pink roses are prettier on a blue or yellow background?  I still don't know.  

Originally, I thought the background for the cookies would be gingham, but (a.) painting diagonals is not one of my gifts, and (b.) they ended up looking more like lattice...which I liked.  They remind me of vintage lattice work.  I should just say I planned it that way. ;)

To make these Rosie cookies, you'll need:

• sugar cookies (I used this cutter from Copper Gifts.)
  
• royal icing, divided and tinted with AmeriColor  Egg Yellow, Deep Pink, Electric Blue
  
• disposable icing bags
• couplers and #2 tips
• squeeze bottles
• toothpicks
• Americolor food coloring: Lemon Yellow, Deep Pink, Electric Blue 
• paintbrushes, one flat
• Martha Stewart Rose and Leaf silicone molds
• fondant (I like Satin Ice), tinted with Americolor Deep Pink and Leaf Green
• cornstarch
• x-acto or paring knife

Use a #2 tip to outline the cookies in yellow, pink, and blue

Thin the icings with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  (Reserve some of the white icing for piping details later.) You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into squeeze bottles.

Fill in the outlines with the thinned icing, using a toothpick to guide to the edges and to pop large air bubbles.

Let the cookies dry, uncovered, 6-8 hours or overnight.

While the cookies are drying, make the roses. 

Dust the insides of the molds with cornstarch.

Press the tinted fondant into the mold (it helps to dust your hands with cornstarch, too).  Roll over the back of the mold with a small rolling pin.  I used the handle of a pastry cutter.

Flip the mold over and gently pry it off of the fondant.

Use a paring knife (I eventually started using an X-acto knife) to cut away the excess.

Make some leaves, too.

{I couldn't stop staring at them.}

The next day, add the lattice or gingham to the dried icing. (If you want to see REAL gingham on cookies, check out Glorious Treats.)

Mix equal parts food coloring and water.  Dip a flat paintbrush into the mixture, then blot off the excess.  I used a different yellow for the painting than I did for the icing.  The egg yellow as a paint was reading too "school bus."  I switched it up for Lemon Yellow.  (You can see the difference on those napkins in the picture.)

Paint on diagonal lines (hopefully better than I did).

Use a small paintbrush and paint along the edges of the fondant roses with the pink "paint" to add some dimension.

Use royal icing to attach the roses and leaves to the cookies.

I know, it seems like a lot of steps, but honestly, they're pretty easy.  As a matter of fact, I want to stick those roses onto every cookie I make from this point forward.

Rosie....we're so happy you are here!!!  

Thanks for bringing roses, hair bows, ruffles, tutus, and PINK into our lives! ♥

---

Random Hints for Air Travel

We just returned from a little family trip to Washington DC.  I learned many things...such as, when the police tell everyone to clear out of the park across from the White House, they don't answer questions like, "Why? What's going on? Should we be worried?"  I learned that even though you KNOW you'll be walking miles (and miles), you'll still wear your wedges to The Capitol and resort to wearing 17 Band-Aids like a toddler.

And, I picked up a few tips I'd like to share about air travel.  You might know that a long, long, looooong time ago, I was a flight attendant with Delta.  Back in the days when airlines served food and stocked magazines and decks of cards.  Remember that?

These are not flight attendant tips, though.  These are tips gained as a passenger.

Hypothetically speaking, let's say your family of 3 is traveling from, oh...Houston to DC.  Hypothetically.  And let's say that you're assigned middle seats in different rows.  Let's say that you bake and decorate cookies for the gate agents in the hopes that they'll help you find 3 seats together.

MY TIP: if the gate agent will not even humor you and take a peek at your tickets AND will not even open the box of cookies and say thank you, TAKE THEM BACK!!!  Save the cookies for the flight attendants...they probably haven't eaten all day.

Middle seats: They're bad enough when you're sitting next to someone to whom you are related.  When sitting next to strangers, it's all kinds of awkward.

My TIPS: 

1. Claim the armrests ASAP.  The window seat has the wall, the aisle seat has room to breathe.  Those armrests are your only hope of personal space.
2. If window or aisle person leans into your space, a quick elbow jab will take care of the situation.  (Pretend it's a sleep reflex.)
3. Upon approach and landing, it's important that you can see out of the window.  If the person next to the window has their entire face covered in a blanket, it is perfectly acceptable to reach over and open the window shade.  If they reach over and close it, fist fight.

Those are my tips...here's the rolling bag tutorial.   You might have seen this cookie design as a part of the flight attendant cookies I made a while back, one of my favorite cookie sets ever.  I love them.

You'll need:

• rolling luggage cookies (I used a template for the rolling bag, see below.)
• royal icing, tinted with AmeriColor Royal Blue and some plain
• disposable icing bags
• couplers and tips (#2, #1)
• squeeze bottles
• toothpicks
• silver luster dust
• vodka
• small paintbrush 

Use a #2 tip to outline the cookies.  Reserve some of this piping consistency icing for adding details later. Use a #1 tip to pipe a wheel with the plain icing.

Thin the blue icing with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into a squeeze bottle.

Flood the outline with the thinned icing.  Use a toothpick to guide to edges and pop large air bubbles.

Let the cookies dry for at least one hour.

Use a #2 tip to add the bag details with blue icing.  Use a #1 tip to add the zipper and remainder of handle with the plain icing.

{Since my table is usually full of decorating supplies, I move a cookie sheet to a chair to take the tutorial pictures.  My supervisor is sleeping on the job *again.*}

Let the cookies dry uncovered 6-8 hours or overnight.

{If you're making map cookies as well, follow the same process.  No, geography is not one of my gifts.  Yes, that is supposed to be Houston to DC.}

Once the cookies are dry, time for a little drink...

....I mean, time to apply the luster dust.

Mix a bit of the luster dust with vodka until smooth.  Use a small paintbrush to apply to the areas of white icing.  The alcohol will evaporate, leaving just the metallic finish.

And here's the template for cutting out the cookies:

{Just print and use the instructions here for templates.}

What travel tips do you have to share?

---

Random Hints for Air Travel

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We just returned from a little family trip to Washington DC.  I learned many things...such as, when the police tell everyone to clear out of the park across from the White House, they don't answer questions like, "Why? What's going on? Should we be worried?"  I learned that even though you KNOW you'll be walking miles (and miles), you'll still wear your wedges to The Capitol and resort to wearing 17 Band-Aids like a toddler.

And, I picked up a few tips I'd like to share about air travel.  You might know that a long, long, looooong time ago, I was a flight attendant with Delta.  Back in the days when airlines served food and stocked magazines and decks of cards.  Remember that?

These are not flight attendant tips, though.  These are tips gained as a passenger.

Hypothetically speaking, let's say your family of 3 is traveling from, oh...Houston to DC.  Hypothetically.  And let's say that you're assigned middle seats in different rows.  Let's say that you bake and decorate cookies for the gate agents in the hopes that they'll help you find 3 seats together.

MY TIP: if the gate agent will not even humor you and take a peek at your tickets AND will not even open the box of cookies and say thank you, TAKE THEM BACK!!!  Save the cookies for the flight attendants...they probably haven't eaten all day.

Middle seats: They're bad enough when you're sitting next to someone to whom you are related.  When sitting next to strangers, it's all kinds of awkward.

My TIPS: 

1. Claim the armrests ASAP.  The window seat has the wall, the aisle seat has room to breathe.  Those armrests are your only hope of personal space.
2. If window or aisle person leans into your space, a quick elbow jab will take care of the situation.  (Pretend it's a sleep reflex.)
3. Upon approach and landing, it's important that you can see out of the window.  If the person next to the window has their entire face covered in a blanket, it is perfectly acceptable to reach over and open the window shade.  If they reach over and close it, fist fight.

Those are my tips...here's the rolling bag tutorial.   You might have seen this cookie design as a part of the flight attendant cookies I made a while back, one of my favorite cookie sets ever.  I love them.

You'll need:

• rolling luggage cookies (I used a template for the rolling bag, see below.)
• royal icing, tinted with AmeriColor Royal Blue and some plain
• disposable icing bags
• couplers and tips (#2, #1)
• squeeze bottles
• toothpicks
• silver luster dust
• vodka
• small paintbrush 

Use a #2 tip to outline the cookies.  Reserve some of this piping consistency icing for adding details later. Use a #1 tip to pipe a wheel with the plain icing.

Thin the blue icing with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into a squeeze bottle.

Flood the outline with the thinned icing.  Use a toothpick to guide to edges and pop large air bubbles.

Let the cookies dry for at least one hour.

Use a #2 tip to add the bag details with blue icing.  Use a #1 tip to add the zipper and remainder of handle with the plain icing.

{Since my table is usually full of decorating supplies, I move a cookie sheet to a chair to take the tutorial pictures.  My supervisor is sleeping on the job *again.*}

Let the cookies dry uncovered 6-8 hours or overnight.

{If you're making map cookies as well, follow the same process.  No, geography is not one of my gifts.  Yes, that is supposed to be Houston to DC.}

Once the cookies are dry, time for a little drink...

....I mean, time to apply the luster dust.

Mix a bit of the luster dust with vodka until smooth.  Use a small paintbrush to apply to the areas of white icing.  The alcohol will evaporate, leaving just the metallic finish.

And here's the template for cutting out the cookies:

{Just print and use the instructions here for templates.}

What travel tips do you have to share?

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