How To Make A Tufted Cookie Using Royal Icing
I created these cookies using the fancy square from CopperGifts.com. It’s one of my favorite cutters. Check out LilaLoa’s Flickr group to see more cookie ideas using the fancy square! For products used in this and other tutorials, visit the recommended products page. 
First, draw a guide on the cookie using a ruler and an edible ink marker. These squares are about 1-1/4″x1-1/4″. 
Then, fill in every other square in every other row using flood consistency royal icing and a tip 2. Let the the icing dry for about 10 minutes in front of a fan. 
Fill in the rest of the squares in each row. Let these dry for about an hour in front of a fan. 
After those squares are dry, fill in the rest of the squares. 
Let the icing dry 8-12 hours before adding more decorations. On this cookie, I’ve added a bead border, gold painted beads and a fondant button with a royal icing thread. 
First, draw a guide on the cookie using a ruler and an edible ink marker. These squares are about 1-1/4″x1-1/4″. Then, fill in every other square in every other row using flood consistency royal icing and a tip 2. Let the the icing dry for about 10 minutes in front of a fan. Fill in the rest of the squares in each row. Let these dry for about an hour in front of a fan. After those squares are dry, fill in the rest of the squares. Let the icing dry 8-12 hours before adding more decorations. On this cookie, I’ve added a bead border, gold painted beads and a fondant button with a royal icing thread. 
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