Project Instructions

Prepare cookie dough according to recipe and roll out 1/8" thick. Cut using stocking cookie cutter from set. Bake and cool completely.

Prepare royal icing according to recipe. Tint portions green*, blue and red; reserve some white.

To make green striped stocking: Use tip 3 and full-strength green icing to outline stocking. Use tip 2 and thinned green icing to fill in stocking. Use tip 3 and full-strength white icing to outline stocking cuff. Use tip 2 and thinned white icing to fill in cuff. Let dry overnight.

Use tip 2 and piping gel to pipe diagonal stripes on stocking and cover with green sugar. Let set. Brush off excess sugar. Use tip 2 and piping gel to cover cuff of stocking. Sprinkle with white nonpareils. Let set. Brush off excess white nonpareils.

To make blue polka dot stocking: Use tip 3 and full-strength blue icing to outline stocking. Use tip 2 and thinned blue icing to fill in stocking. Use tip 3 and full-strength white icing to outline stocking cuff. Use tip 2 and thinned down white icing to fill in cuff. Let dry overnight.

Use tip 2 and piping gel to pipe dots on stocking; cover with blue sugar. Let set. Brush off excess sugar.

To make red stocking: Use tip 3 and full-strength red icing to outline stocking. Use tip 2 and thinned red icing to fill in stocking. Use spatula and white icing to ice stocking cuff fluffy. Let dry overnight. Use tip 2 and piping gel to cover stocking sprinkle with red sugar. Let set. Brush off excess sugar.

*Combine Leaf Green and Kelly Green for green shown.