Gingerbread Deer Cookies Decorating Tutorial
Decorating Instructions: 1. Place graham crackers in resealable sandwich bag and smash into little pieces using rolling pin. Place crumbs in small bowl; add 2-3 drops green food gel color and 1 tablespoon water. Gently mix until graham crackers are green. Remove 1/2 cup crumbs and add additional 1 drop green gel to create two shades of green crumbs. If crumbs are moist from water and food gel, place on cookie sheet and let dry overnight, or place crumbs on cookie sheet in 200° F oven for 6 minutes stirring halfway through. 2. Once cookies are cool, use a decorating bag fitted with a #3 tip filled with thicker green royal icing to outline each cooking; let dry about 10 minutes. 3. Flood cookie with “15 Second” green royal icing paying careful attention not to over fill.
4. Working quickly, sprinkle royal icing with darker green graham cracker crumbs around edges of cookie; fill remainder in with lighter green cracker crumbs. Pick up cookie and gently shake off excess graham crackers. 5. Add small amount of icing to nose area; top with large red gum ball. Cover any excess icing with remaining cracker crumbs. Use toothpick to clear crumbs away near antler. Use thicker green icing to pipe three holly leaves with #352 tip (it looks like a “v” at end). Hold it so tips of "v" are horizontal with cookie. To create a leaf, squeeze gently and slowly pull bag away from cookie and push it back into icing to make wavy look of a holly leaf. Repeat so each leaf will have three wide parts. Repeat for remaining two leaves. 6. While the icing is wet add 3 red Sixlets for berries. Let cookies dry completely; about 6-12 hours.
Happy decorating!