Sugar Cookie Recipe
Roll and cut cookies using the largest cutter from the Isabella Frame Cutter Set. Bake and allow to cool.
Knead and soften rolled fondant. Dust the work surface with powdered sugar or cornstarch. Roll fondant the length and height desired. It is very important that the fondant does not stick to the surface during this entire process.
Place stencil A on top of the rolled fondant. Spread green royal icing onto the stencil. Scrape the stencil so there is not any excess royal icing on the stencil. Hold onto the ends of the stencil A and lift straight up. Allow the first color to set completely. A thin layer of royal icing will typically set in 10-15 minutes. Humid areas may require additional time.
When the first color is set, place stencil B onto the fondant, lining up the design. Spread blue royal icing onto the stencil. Scrape the stencil so there is not any excess royal icing on the stencil. Hold onto the ends of the stencil B and lift straight up. Allow the color to set.
Use the same cutter used to cut the cookie to cut the fondant. Brush cookie with piping gel and lay fondant on top of cookie. Roll black fondant very thin, cut letters then attach letters to center of cookie using piping gel.