1. Tint 1/2 cup Royal Icing with red food color. Place star tip in the decorating bag and fill with red icing cover and set aside. Tint remaining icing with green food color to make a light green. Add additional green food color to 1 cup of the green icing to make a medium green color. Place the round tip in a second decorating bag and fill with 1/2 cup of the darker green icing. Cover both bags, tips and remaining green icing with a damp towel set aside.
2. Using the round tip and darker green icing, decorate the cookies by outlining the veins of the holly leaves. Wait at least 15 minutes to allow the icing to set.
3. Use light green icing to assemble the basic cookie wreath. Using the star tip and red icing, pipe small stars of icing on berry outlines on cookies and press in red candy-coated chocolate candies.
4. Dry thoroughly, at least 24 hours, on a flat surface.
This Iced Holly Wreath recipe is from the Cookie Creations Cookbook. Download this Cookbook today.
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