1 recipe detailed cookies
1 (#1) artist brush
Candy icings

COOKIES:

One recipe sugar cookies cut with detailed cookie cutter or animal crackers. Roll out to desired thickness and cut with detailed cookie cutters. Place on cookie sheet and bake at 350 degrees for 10 minutes. Cool before painting.

CANDY ICINGS:

2 tbsp. cherry Royal gelatin
2 tbsp. raspberry Royal gelatin
2 tbsp. blackberry Royal gelatin
2 tbsp. pineapple Royal gelatin
2 tbsp. orange Royal gelatin
2 tbsp. lime Royal gelatin
1/2 tsp. Knox unflavored gelatin
7 c. confectioners' sugar
Water
Food coloring

Mix 2 tablespoons cherry gelatin with 1 cup confectioners' sugar. Sift twice and set aside. Repeat with each flavor of gelatin. For white icing, mix 1/2 teaspoon unflavored gelatin with 1 cup confectioners' sugar. Sift twice. Set aside.

NOTE: Icings keep indefinitely in this state if tightly covered.

When ready to use icing, place 1 tablespoon of mixture into plastic egg carton. Add 1/4 teaspoon water and mix with toothpick. Food colorings may be added to white icing at this point, to make blue, brown, and black. For each color, mix 1 portion of white, then add color. (Paste coloring is available in blue, black and brown. Instant tea may also be used to color brown; 1/4 teaspoon is added with water.) Icings are now ready to be applied to cookies with artist brush.

NOTE: Gelatin gives icing suspension. Royal gelatin also adds color and flavor.

Recommended for children ages 4 through 12.