hosted by Michelle Blackley
Once the cookies were baked, after approximately 15 minutes, we started the decorating process. We tried to replicate the gorgeous designs, but they are works of art, and we thought our own patterns and shapes would be unique. Inspired by glittery stars and trees and circular snowflakes, we had similar designs and some of our own making.
It wasn’t until Storey creative director Alethea Morrison arrived that the homemade royal icing was made. Using egg whites or meringue powder and lemon juice or vanilla extract (I recommend pure Mexican vanilla), the icing can be used for piping outlines and details or “flooding” a couple of batches of elaborately iced cookies. Using toothpicks to drag colored frosting throughout the cookie made for very pretty designs.
Looking back, I wish we had tried the windowpane technique, adding crushed candies into holes cut out in the prebaked cookies and pieces of candy melt to create windowpanes.
Overall, some beautiful cookies were created, and a few turned out to be more appropriate for Halloween, but the night was really all about reminiscing over Christmases past and present, being creative and having fun, and finding new traditions for those antique cookie cutters.