Elmo Cookies

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  Step 1

  Make your favorite sugar cookie recipe (mine is from Peggy Porschen's book "Pretty Party Cakes") and chill for at least 30 minutes. Then roll out your dough and use an Elmo cookie cutter to cut out the shapes. (Mine is made by Wilton, but if you can't find one you can also make a paper template to cut out the cookie shapes with a knife).

  Bake and let cool on a wire rack.

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  Step 2

  Make your royal icing and divide into four portions - a large portion to be colored red, and the rest equally divided to be white, colored orange, and colored black.

  Store the colored royal icing in separate airtight containers, and always keep covered when you are not using them.

  Use stiff black icing to pipe your borders - start with the eyes, then the nose, then the outline of the face, and finall the mouth. Let dry for about an hour.

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  Step 3

  Fill in the face with runny red icing, the nose with runny orange icing, and the mouth with runny black icing.

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  Step 4

  Fill in the eyes with runny white icing. Then let the cookies dry overnight.

  Once dry, you can finish the eyes by piping the black eyeballs with stiff black icing.

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  Step 5

  Once the cookies are completely dry, I like to package them in small cellophane bags, tied with raffia and a custom favor tag.

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  Step 6

  Once wrapped, the cookies will stay fresh for 1-2 weeks.

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