Makes about 30 Takes 1 hr 30 mins + setting
1 batch brown sugar cookie dough 2 batches royal icing food colouring of your choice (we used different shades of pink)
1 Preheat oven to 140°C. Prepare the cookie dough and roll out to 5mm thickness. Cut into 7cm bauble shapes with a cookie cutter. Place on baking paper lined trays and make holes in the tips with a skewer. Bake for about 20 minutes or until dry to the touch. Cool on the tray.
2 Pipe outlines onto the cooled cookies with royal icing. Set aside to harden. 3 Squeeze out remaining icing and thin out with a few drops of water until it has the consistency of syrup. Set aside ½ of the icing. Divide the remaining icing between 2-3 bowls. Colour each to your preference and spoon into separate piping bags fitted with small round nozzles (including the white icing). 4 Working with 1 cookie at a time, flood the cookies inside the borders with the white icing. Add dollops and stripes with the coloured icings and drag a toothpick through to create patterns. Set aside to harden. Repeat with the rest.