What You'll Need:
Get the Kabob Cookie Recipe!
Sugar Cookie Cutouts recipe
Royal Icing recipe
Circle cookie cutters -- small, medium, and large
Square cookie cutter
Dog bone-shape cookie cutter
Heart-shape cookie cutter
Gel food coloring in red, green, ivory, brown, black, purple, white, yellow, light coral, and orange
Disposable piping bags
#2 piping tip
Small round piping tip
Petal piping tip
Prepare the cookie dough according to the recipe. Use the cookie cutters pictured, right, and trim accordingly:
Tomato = small circle
Green sweet pepper/onion = large circle cut into quarters
Mushroom = dog bone cut in half
Steak = small square
Lemon = medium circle cut in half
Shrimp = heart cut in half
Prepare the Royal Icing to medium consistency and tint with gel food coloring in desired colors as directed, below.
The perfect medium-consistency icing should be similar in density to honey. To test icing consistency, run a knife through the thinned icing. It should take approximately 17 to 20 seconds to flow back together for best results.
Add the icing to piping bags fitted with a #2 decorating tip.
To decorate the cookies, follow these directions:
Outline a small round cookie with red icing and quickly flood the center.
Green Sweet Pepper
Use green icing to flood half of a quartered large round cookie. Wait 5 to 10 minutes, then flood the remaining half of the cookie.
Use ivory icing to flood the mushroom cap (the top of a halved dog bone-shape cookie). Wait 5 to 10 minutes, then flood the stem.
Flood a square cookie with brown icing. Quickly pipe "grill marks" with black icing using a small round piping tip.
Use purple icing to pipe a line near the curved edge of a quartered large round cookie. Wait 2 to 3 minutes, then flood the remaining portion of the cookie with white icing. Quickly pipe three thin purple lines onto the wet white icing using a small round piping tip.
Flood a halved medium round cookie with yellow icing. Use white icing to quickly add a center dot and to pipe a thin line near the curved edge of the cookie using a small round piping tip. Quickly drag a toothpick or bamboo skewer through the wet white line to create the lemon sections.
Use light coral icing to pipe sections onto a halved heart-shape cookie. Fill every other section, making sure the sections do not touch. This will create a dimensional look. Let the cookie dry for 10 to 15 minutes, then fill a few more sections. Finish by filling any remaining sections. Pipe a tail with orange icing using a petal piping tip.
Callye Alvarado is the cookie decorator behind the blog, The Sweet Adventures of Sugarbelle. As a young, stay at home mom, Callye's creative spirit and love of baking came full circle when she discovered the art of cookie decorating. Her hobby quickly turned into an obsession, and she decided to share her passion with the world via the Internet. When Callye isn't decorating cookies, she can often be found trying to keep up with her four little ones.