- 1/4 c
- all-purpose flour
- 18 oz
- roll refrigerated sugar cookie dough (or use your favorite sugar cookie recipe which is better and you'll get more cookies)
- egg yolks
- 2 tsp
- food coloring
Divide dough into 6 (or more) portions.
Note: It's easier to use the counter or whatever you normally roll dough on.
Carefully remove cookie cutter without removing dough.
Divide mixture among 3 or 4 small bowls.
Apply to cookie dough with small clean paintbrush.
If mixture thickens while standing, stir in water, one drop at a time.
Trim edges as needed.
Transfer cookies to a wire rack; cool completely.