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ONE DAY AHEAD OR MORE:
Using the stocking cookie cutter, bake the cookies according to the Chocolate Cookie Dough Recipe. When you're ready to decorate them, create a batch of RUNNY royal icing according to the How To Make Royal Icing From A Mix Recipe.
Separate the icing into 4 portions (one will remain white) and tint the other bowls light pink, light green and light blue (royal icing tints very easily so start by adding a tiny, tiny dab and then add a little more if necessary).
Place the icing in piping bags fitted with #3 tip or squeeze bottles. While you work, cover any unused icing with plastic wrap pressed to the surface so it doesn't dry out. Fill in the top of the stockings in white. Go back and fill in the rest of the stockings in various colors. (For tips on filling in cookies, refer to the How To Make Royal Icing From A Mix which shows some step by steps). Let the cookies dry overnight or longer until completely dry.
At this point, the dried cookies can be stored in an airtight container for a few days, between sheets of wax paper until ready to decorate.
This is the easy part. Once the cookies are dry, just hand over the food coloring markers to the kiddies and let them do their thing.