If you’d prefer intricate designs, Gurbani recommends using a piping tip, preferably a Wilton size 0 or 1, for clean, detailed lines. Before starting on your cookies, draw straight lines, curves and dots on a piece of paper and practice tracing them with your icing. When piping details, give icing time to dry between patterns so that the lines don’t run or smudge. Also, keep toothpicks handy for fixing mistakes, popping air bubbles that can occur and for cleaning out the tip, which can clog with dried icing.
The Link LonkDecember 12, 2020 at 09:15PM
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For holiday baking: One cookie, three ways - The Virginian-Pilot - Virginian-Pilot
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