I've learned a lot about myself since I started decorating cookies. For one thing, I am SUPER impatient. I mean...all this time, I just thought I was regular impatient. And then I met royal icing. And it told me all about it's "required dry time" and I was like, "I don't understand the words you are saying!" And royal icing was all, "DRY-ING TAH-IME." I just kind of stared at it and it just kind of stared at me. To be perfectly honest, it was an awkward way to begin a relationship. Then I bought my royal icing a dehydrator and never looked back.
Also...I'm a smidgeon obsessive-compulsive. Not in a good way where I clean everything up and keep it all neat and stacked and color-coded in alphabetical order. But I have a certain way of doing things that might possibly be magic. Or good luck. Or the opposite of badness and despair. So even though I have no way of proving this magic-ness, I simply cannot deviate from my system.
And that includes opening the powdered sugar bag right side up. I know it doesn't make an ounce of difference, but I physically cannot force myself to open the powdered sugar if it is upside down. And I have to clear the top edge so I don't get a cloud of white death upon piercing the bag with my scissors. Sometimes, I'm not paying attention and I spend 2 minutes tapping the powdered sugar bag on the counter and clearing what I *think* is the top edge of the bag only to realize it is the bottom of the bag. And instead of just opening it up anyway, I have to turn it over and start again. Seriously though, what kind of person would open a powdered sugar bag UPSIDE DOWN?! No kind of person I want to be friends with. That's for sure. Unless you're super nice. And then we can totally be friends. But not the kind of friends that make royal icing together, because seriously...I have issues.
Luckily, my issues do *not* include using cutters in ways that they were not intended. Like these CHAMPAGNE GLASSES cutter from Semi Sweet. They are absolutely perfect for back-to-school scissors cookies!!!
1. Pipe the top blade of the scissors with medium consistency gray icing and a #3 tip. Let it dry for 15 minutes, or until the icing surface is set.
2. Pipe the bottom blade of the scissors with the same icing. Use medium consistency pink icing and a #3 tip to pipe one handle and let everything dry again for 15 minutes.
3. Pipe the remaining handle with pink icing and pipe a dot for the thing that connects the two blades. Imma call it a "hinge pin" but you can call it whatever you want. Put a #1.5 tip on the gray icing and pipe detail lines on the two scissor blades.
NEED MORE?
Grab the cutters: SCISSORS, BUS, CHEVRONS, BOOKWORM, PAPERCLIP, PENCIL, CHALKBOARD PLAQUE, APPLE AND BOW.
See how I made the SCHOOL BUS COOKIE.
Get the tutorial for the BOOKWORMS.
Find out how I made the PAPERCLIP COOKIES.
Learn how to make the PENCIL COOKIES.
See my secret for COLORED CHALKBOARD COOKIES.
