Using a pastry bag and plain Royal Icing, outline each cookie; let dry. Tint remaining icing with colors of your choice. Working one cookie at a time, fill in the center with tinted icing; spread to the edges of the outline with a toothpick. Repeat with remaining cookies. Let dry completely.
Flip cutouts so their flat sides are up. To assemble, first affix graham crackers to cookies…
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Place greens, pinecones, balls and beads in the freezer-safe container.
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