Pipe icing onto cooled cookies and decorate how you desire. You can outline the cookies or outline and flood the middle with icing. NOTE: If you choose to outline and fill, pipe the outline of the cookie first, let it dry and then fill it in with the icing. This will ensure the icing stays in the lines and doesn’t pour over.
Store in an airtight container, in the pantry or refrigerated, for 1-2 weeks. *I use Bob’s Red Mill Gluten Free 1:1 Baking Flour. **If you’re making these cookies on a warm humid day, the dough will soften faster when rolling/cutting out cookies. If so, handle dough with care and once shapes are on the tray, refrigerate cookies for longer than the 15 minutes as indicated in the recipe method. Cool them for 15 minutes - 30 minutes or until firm to the touch.