For almost a decade I have been decorating Christmas cutouts with colorful glazes and a piping bag.
Traditionally, cutouts are decorated using royal icing and a technique known as “flooding”. Flooding is time consuming, tedious and very tiring on your poor fingers and hands.
I decorate hundreds of dozens of Christmas cutouts every year and instead of using royal icing I find that making a glaze of confectioner’s sugar, milk and a flavoring like vanilla or almond extract works almost as well and is much less time consuming.
To finish the cutouts and bring out fine details, I use a pastry bag and pipe on buttercream frosting which I think makes for a very tasty and beautiful cookie.
In the You Tube links below I show you how I decorate my cookies and also how to package them so they don’t crush. Hope you enjoy these videos. Happy decorating! -MM