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1. You'll need 2 colors for this design. Most of your icing will be the red. Make a very small amount of white flow icing. To find a royal icing recipe, CLICK HERE
2. Using a pastry bag fitted with a #3 or #4 tip, outline the lips in red.
3. Using a squeeze bottle filled with red flow icing, fill in the outlined lips.
4. Before the red icing starts to dry, use a small squeeze bottle with white flow icing to make small lines on the top of each side of the lips. Use a toothpick or small paint brush to gently drag the white icing out, as seen in the picture. Allow to dry for several minutes.
5. Using your pastry bag filled with red icing, add the center line to the lips as seen in the picture.
6. Allow cookies to dry for several hours before storing. If you're using royal icing, the cookies can be frozen. Remember to bring the container back to room temperature before opening to avoid condensation on the cookies.
HINT: Red icing can be tricky to make. If you make your red icing a day or two ahead of time it will darken to the deep red you want. Also, in order to make red icing without so much food coloring, use maraschino cherry juice as your liquid and almond flavoring. This will take your icing to a nice pink and then you'll need less red color. Taste great too!. |
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