Kabob Cookies

1. Prepare Sugar Cookie Cutouts as directed, except roll dough until 1/4 inch thick and use 1-1/2- to 3-1/2-inch cookie cutters to cut dough into desired shapes. For each kabob, position several dough cutouts on top of a wooden skewer; press down gently. Continue as directed, except bake for 7 to 10 minutes.

2. Prepare Royal Icing as directed. If desired, remove a small amount of icing for piping and tint using desired food coloring(s); set aside. For glazing, stir additional warm water, about 1/2 teaspoon at a time, into the remaining icing until it reaches the consistency of a thick, spoonable glaze. Divide glaze-consistency icing into desired number of portions. Tint each portion using a desired food coloring.

3. To decorate cookies, outline and flood cooled cutouts with tinted, glaze-consistency icing.* Let cookies stand until dry. (If you want to glaze different areas of a cookie with different colors of icing, outline and flood the first area and let it dry, then outline and flood the second area and let it dry, and so on.)

4. To add details and designs, spoon glaze-consistency icing into a decorating bag fitted with a #2 round decorating tip. Pipe lines or other designs onto glazed cookies. If the base coat is still wet, you may pull a toothpick through the piped icing to create swirls or other patterns. Spoon the reserved piping-consistency icing into a decorating bag fitted with a petal decorating tip (such as Wilton brand #103). Pipe designs or borders onto dried, glazed cookies.

Royal Icing

1. In a large mixing bowl stir together the powdered sugar, meringue powder, and cream of tartar. Add the warm water and vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until icing reaches a stiff piping consistency. If not using right away, cover bowl with a damp paper towel and cover paper towel with plastic wrap; chill for up to 48 hours.

2. *Tip: Look for meringue powder in the cake decorating aisle of a hobby or crafts store.

Sugar Cookie Cutouts

1. In a medium bowl stir together flour and cornstarch; set aside.

2. In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle.

3. Preheat oven to 375°F. On a lightly floured surface, roll one portion of dough at a time until 1/8 to 1/4 inch thick. Using 2-1/2- to 3-inch cookie cutters, cut dough into desired shapes. Place cutouts 1 inch apart on an ungreased cookie sheet.

4. Bake for 6 to 7 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.

Have fun when creating the foods to fill your kabobs. If you like, design a mix of cute and colorful shapes to fit a party theme or a special family gathering. Consider both sweet and savory ideas. Or stick to more traditional kabobs, such as the meat, shrimp, and vegetable creations shown.

*Tip:

To outline cookies, spoon thick, glaze-consistency Royal Icing into a decorating bag fitted with a small round decorating tip. Pipe an outline around cookie edges. To flood cookies, pipe glaze-consistency Royal Icing into the outline. Using a narrow metal spatula or a small paintbrush, spread icing to the piped outline.

Wooden skewers Decorating bags #2 round decorating tip Petal decorating tip (such as Wilton brand #103)

*Tip:

Look for meringue powder in the cake decorating aisle of a hobby or crafts store.