Food Network Magazine - (12)December 2020

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DECEMBER 2020 ●FOOD NETWORK MAGAZINE 113
OPPOSITE, ICING: ANDREW PURCELL.
Make cookies with a gingerbread person
cookie cutter. Turn sideways. Flood with
icing for the body as shown, leaving the
top bare. Add a candy for the nose. Let
set, then add icing and sprinkles for the
horn, collar and eye. Use thick icing and
a star tip to pipe a mane and tail.
Make cookies with a ghost cookie cutter.
Turn upside down. Flood the bottom half
with icing for the face and ears; flood the
pointed top with icing for the hat. Let set,
then add details to the hat and face with
more icing. Add a dragée to the top of the
hat for a pom-pom.
Make cookies with a tree cookie cutter.
Turn upside down. Flood with icing for the
beard, leaving the tree trunk bare. Fill the
trunk and just below it with icing for the
nose and mouth. Let set, then add detail
to the beard with more icing. Use thick
icing and a star tip to add a mustache.
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