Drumstick Cone Sugar Cookies
Cut a very small piece of the tip off the tan Royal icing bag. Pipe and flood the cone portion.
1
Continue piping and flooding the rest of the cookies. Let dry completely.
2
Pipe a small white dot in the middle right hand corner of the cone on each cookie. Let dry for 2 minutes.
3
After 2 minutes use your cookie scribe to texture the white dot.
4
Pipe thin diagonal lines on the cone.
5
Rotate and pipe diagonal lines the opposite way.
6
Melt 1 cup of chocolate candy melts in the microwave in 2-3 30 second intervals, stirring in between each interval until melted.
7
Be careful not to burn.
8
Place a piping bag into a glass cup and pour the chocolate inside. Seal with a small rubber band.
9
Chop 1/2 cup peanuts into small pieces.
10
Pipe the chocolate on the top part of the cone around the white dot. Fill in dots with your cookie scribe. Immediately top with chopped nuts.
11
Work quickly because the chocolate hardens quickly. Let the cookies dry completely.
12
What you'll need
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piping bag
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Plastic Small Rubber Bands
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Cookie Scribe
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More Momma Cooking School
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