Related Recipes:
· Peanut Butter Cookies
· Chocolate Crinkles
· Classic Sugar Cookies
· Cookie Decorating Tips
· Gingerbread People
· Lemon Cookies
· Linzer Torte Bars
· Mexican Wedding Cakes
· Peanut Butter-Chocolate Cookies
· Peppermint Snowball Cookies
· Polka Dot Bars
· Russian Tea Cakes
· Triple-Chocolate Mini Cups
· Turtle Shortbread Cookies
· Holiday Snickerdoodles
· Snowman Cheese Ball
· Sour Cream Chunks
· Surprise Sugar Cookies
· Thumbprint Cookies

Press balls of sugar cookie dough with greased and sugared glass. Using very small spoon, add red sugar to cookies in spiral design to look like peppermint candies, or place red sugar in resealable plastic bag; snip off tiny corner. Squeeze sugar from bag onto cookies.

To melt chocolate for dipping, heat 1 teaspoon shortening with 3 ounces bittersweet, semisweet or white chocolate over low heat in a small pot, stirring frequently, until chocolate is melted and smooth.

Heat white baking chips or semisweet chocolate chips in resealable plastic bag in microwave until softened; squeeze until smooth. Snip off tiny corner of bag, and squeeze chocolate over cookies. DON'T use regular plastic bags or baggies! They will melt along with your chocolate!

You can use ready-made stencils or craft your own using your miniature cookie cutters. Tape any open areas (around the handle, etc.) to use just the outline. Place the cutter or stencil on cookies. Place baking cocoa in a small strainer and tap lightly over the cookie to add your design.

Dip small cookie cutters into cinnamon, then press lightly onto tops of frosted bars and cookies. This is a great technique for iced cakes as well.

Squeeze decorating gels over frosted cookies in simple designs. These come in convenient tubes, found in the Baking Section of your grocery store.

You can also make your own "drizzle" using un-thickened icing sugar.