Outlining Cookies

Baking By ddaigle Updated 16 Nov 2008 , 10:41pm by mandifrye

ddaigle Posted 16 Nov 2008 , 9:33pm
post #1 of 5

I know practice makes perfiect, but I was wondering what people prefer when outling a cookie that you plan on filling. I outlined some cookies today with BC....wrong choice. It looks like a 2 year old did it. icon_cry.gif After they dried, I filled them with a "cookie filler" recipe from the Wilton book that is drying like glass, so I am happy with the filler. icon_biggrin.gif

4 replies
indydebi Posted 16 Nov 2008 , 10:15pm
post #2 of 5

I use the same flowing icing that I fill it in with.

tonedna Posted 16 Nov 2008 , 10:31pm
post #3 of 5

Like indydeby said...same thing you use for filling the cookie but in a stronger consistency for the outline.
Edna icon_biggrin.gif

VickiChicki Posted 16 Nov 2008 , 10:36pm
post #4 of 5

I always use a royal icing for outlining - a bit thicker than the "flow" icing I used in the past as the filler icing. I have also made another discovery on my own for a filler icing. I bought the Sam's Club buttercream icing - I tried microwaving it for just a few seconds - try 10 seconds at a time - just until it is smooth and melted - if you go too long it begins to turn grainy - but once it is smooth you can pour it directly onto the cookie within your outline and it tastes so much better than royal icing! I make shortbread cookies (decorated) and my customers LOVE them with this icing! They keep coming back for more!
Hope this helps!

mandifrye Posted 16 Nov 2008 , 10:41pm
post #5 of 5

I prefer Toba Garret's Glace' icing - it tastes much better than royal (at least to me! thumbs_up.gif ), and it doesn't dry rock hard. It is great for stacking, cookie bouquets or whatever. I start with just enough milk to get it going, then add the corn syrup, and add a little milk at a time until I reach the consistancy needed for outlining. Then I then the colors after I have done the outline for flooding!

Here is the recipe...


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