Almost two months ago I bought Wilton’s Color Flow Mix, because I planned on making Christmas cookies. I found so many beautiful decorated cookies online that I wanted to give it a try as well. Somehow I did not find the time to bake any sugar cookies for Christmas and the Color Flow Mix was still waiting unopened in my kitchen cupboard. My cookie cutters are limited to Christmas shapes, but I discovered a heart-shaped one, which I immediately put to use.
In one of my previous posts I write about sugar cookies which I loved, but I am always up for trying new recipes. I noticed a very simple recipe for rolled sugar cookies on allrecipes.com and they turned out great. As usual I did not use as much sugar. The cookies baked for about 12 minutes. That was just enough time to give them a little color. I let all cookies cool completely on a cooling rack before I started with the decoration.
For the decoration I mixed up one recipe of Color Flow icing following the instructions from Wilton. The amount of icing was enough to cover all sugar cookies (about 2 ½ cookie sheet full). I added Wilton color gel in rose which gave me a nice pink.
When decorating cookies with Color Flow icing or royal icing like this, some call the technique “flooding”, you need to frame the cookies with icing first. I filled a decorating bag with thick icing, using a coupler and Wilton tip #3. Then, I outlined the cookies with the thick pink icing and let it dry for a while. 30 minutes was enough in my case.
Next, I thinned the remaining icing. Here, it is important that you only use a few drops at a time to make sure the icing does not get too thin. Add just enough water so when parted with a knife, the icing returns to normal after 5 seconds. I needed a long time to achieve perfect consistency, but in the end it was worth it.
For the “flooding”, use another decorating bag without coupler and tip. Fill the bag with the thinned icing and cut of a little corner. Fill in the dried outline on the cookie. You do not have to go all the way to the border when flooding the cookie. I only filled out the middle of the cookie and used a toothpick to drag the icing to the crusted rim. That way, you fill the cookie with just the right amount of icing without adding too much of it.
Let the cookies dry overnight until they are completely dry. This took longer than I expected. So make sure you allow enough time for this process, especially when you are transporting the cookies.
The results were amazing. The pink heart sugar cookies were a hit with the kids, who could not get enough of them. They were delicious and a beautiful idea for Valentine’s Day!