Two cool gals...in cookie form.

I told you if I did all of the saint cookies in one post it would be 5 miles long.  So, here is part two of the all saints' cookie tutorial...

...St.Therese of Lisieux and St. Brigid of Ireland.

All of the saint cookies were inspired by these felt dolls from Saintly Silver. 

The cookies start by baking two shapes together to form one.  For these sweet ladies, I used candy corn and circle cookie cutters.  Place the cut-out shapes next to each other on the cookie sheet before baking and they will bake together to form one cookie. (I like to freeze the shapes for 5-10 minutes before baking to prevent spreading.)

To make them, you'll need:

• cut-out cookies, as described above
  
• royal icing, divided and tinted with AmeriColor  Copper, Chocolate Brown, Ivory, Deep Pink, Soft Pink, Leaf Green, Super Black, and Bright White
• disposable icing bags
• couplers and tips, #2, #3 & #1
• squeeze bottles
• toothpicks
• pink food coloring pen

Use a #2 tip to outline a circle for the face in copper icing.  (You can see the start of St. Michael here, also.)

Thin the copper icing with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into a squeeze bottles.

Flood the face portion of the cookies with the thinned icing, using a toothpick to guide to the edges and to pop large air bubbles.

Let the icing dry at least one hour.

Use #2 tips to outline the remainder of the cookie.

I used Ivory for the base of St. Therese's cookie...

...and Chocolate Brown for the base of St. Brigid's.

Thin and flood the outlined areas as described above.

Let the cookies dry at least one hour.

Add piped detail on the veils and collars with a #2 tip.

For St. Therese, use a #3 tip to add three roses in the darker pink.  Use a #1 tip to pipe a swirl in the lighter pink on top.  Use a #2 tip to pipe the cross in brown icing.

For St. Brigid, use a #1 tip to add a St. Brigid's cross in green icing (I'm sure yours will be prettier than mine.)

Use a #1 tip to pipe eyes and a mouth on each.

Let the cookies dry uncovered 6-8 hours, or overnight.

The next day, use a pink food coloring pen to add rosy cheeks. (Warning: do not try this until the icing is COMPLETELY dry.)

Ta-da!  The next tutorials will include St. Cecilia and St. Francis of Assisi.  Yay, saints!  

See all of the saints in this set here.
St. Michael cookie tutorial
St. Francis and St. Cecilia cookie tutorials

I told you if I did all of the saint cookies in one post it would be 5 miles long.  So, here is part two of the all saints' cookie tutorial...

...St.Therese of Lisieux and St. Brigid of Ireland.

All of the saint cookies were inspired by these felt dolls from Saintly Silver. 

The cookies start by baking two shapes together to form one.  For these sweet ladies, I used candy corn and circle cookie cutters.  Place the cut-out shapes next to each other on the cookie sheet before baking and they will bake together to form one cookie. (I like to freeze the shapes for 5-10 minutes before baking to prevent spreading.)

To make them, you'll need:

• cut-out cookies, as described above
  
• royal icing, divided and tinted with AmeriColor  Copper, Chocolate Brown, Ivory, Deep Pink, Soft Pink, Leaf Green, Super Black, and Bright White
• disposable icing bags
• couplers and tips, #2, #3 & #1
• squeeze bottles
• toothpicks
• pink food coloring pen

Use a #2 tip to outline a circle for the face in copper icing.  (You can see the start of St. Michael here, also.)

Thin the copper icing with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into a squeeze bottles.

Flood the face portion of the cookies with the thinned icing, using a toothpick to guide to the edges and to pop large air bubbles.

Let the icing dry at least one hour.

Use #2 tips to outline the remainder of the cookie.

I used Ivory for the base of St. Therese's cookie...

...and Chocolate Brown for the base of St. Brigid's.

Thin and flood the outlined areas as described above.

Let the cookies dry at least one hour.

Add piped detail on the veils and collars with a #2 tip.

For St. Therese, use a #3 tip to add three roses in the darker pink.  Use a #1 tip to pipe a swirl in the lighter pink on top.  Use a #2 tip to pipe the cross in brown icing.

For St. Brigid, use a #1 tip to add a St. Brigid's cross in green icing (I'm sure yours will be prettier than mine.)

Use a #1 tip to pipe eyes and a mouth on each.

Let the cookies dry uncovered 6-8 hours, or overnight.

The next day, use a pink food coloring pen to add rosy cheeks. (Warning: do not try this until the icing is COMPLETELY dry.)

Ta-da!  The next tutorials will include St. Cecilia and St. Francis of Assisi.  Yay, saints!  

See all of the saints in this set here.
St. Michael cookie tutorial
St. Francis and St. Cecilia cookie tutorials