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Chill the dough for about 2 hours or until firm. Slice into 1/4 inch slices and bake according to the recipe. Bake in a 350 degree oven for 8-10 minutes. Tie Dye Cookies are colored sugar cookie dough colored to look like tie-dye then sliced and baked for a delicious cookie with tons of color.

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Blend the coloring into the cookie dough using a slow speed with an electric mixer, a mixer paddle attachment with a standing mixer, or by kneading it in by hand. Stop to check the color after the first addition. If it is too light, add more color a bit at a time until the dough is the color you want.

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Add 1/4 cup (50g) sugar, bring to a simmer, stirring to dissolve the sugar, and continue to simmer until the liquid is a deep purple color and has reduced by half. Stir in 1/4 teaspoon baking soda, which will turn the liquid into a gorgeous shade of blue. It will be syrupy and bold.

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Have ready your cookie paint and brushes. Before making brush strokes on the cookies, dip the brush into the food coloring mixture and press the brush against the sides of the bowl to rid of any excess liquid. Gently make brush strokes on the cookies as desired. Set aside until completely dry, 4-5 hours.

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To make painted cookies. Start with cookies that have been flooded with royal icing and the royal icing is completely hard & dry. Add a few drops vodka to a small bowl or dish and then add a drop or two of gel food coloring. Mix with your brush and blot off the excess paint.

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Combine your sugar and butter in a bowl and beat with a hand mixer for 1-2 minutes or until fluffy and pale. Stir in your egg, vanilla, and salt. Sift your flour, baking soda, and baking powder into the mixture. Stir until well combined. Portion your dough in accordance with how many colors you choose to use.

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Powdered Dye. What it's made out of: Synthetic coloring with no water, glycerine, or corn syrup. How it's sold: Jars of completely dry powder. How to use it: Add directly into a dry mixture, mix with a few drops of clear alcohol, or brush the powder directly onto foods as a finish. Pros: Since there is no liquid in powdered dyes, it's.

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Step 2. Let glaze sit, tightly covered, until ready to use, stirring occasionally. The glaze will keep for at least a week in a small airtight container like a glass jar. Step 3. Decorate the cookies: Pour about ⅓ cup glaze into a small, wide bowl. Starting with a light gel food coloring, mix in color until desired shade is reached.

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In a blender or food processor, blend the beets and juice together until smooth. Pass through a sieve to remove the beets and save the beet liquid which is your food coloring. Store in an airtight container for up to 6 weeks in the refrigerator. In a small saucepan, simmer the water and turmeric for 2 to 3 minutes.

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Pink. In a high-speed blender or food processor, mix the beets and juice together until smooth. Strain if desired. Store in an airtight container for up to 2 weeks in the refrigerator. Add 1 teaspoon to icings, frostings, or batter for starters to impart a pink hue. Add more coloring, if necessary.

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Add just a little color with a toothpick. Gently blend color into dough using stand mixer paddle attachment, or knead in by hand. Stop to check the color. If it is too light, add a little more color and continue mixing until desired shade is reached. Tint dough a little darker than you would tint icing; cookies will bake lighter than dough appears.

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Mix for around 5 minutes and then add to a piping bag. Pipe the outline and then fill the middle of the cookie with the icing too. Leave to dry for at least 6 hours. Once dry, grab a paint palette and add a small amount of food coloring in each space. Then add a drop or two of water into each space and mix.

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Roll the ball of tie dyed dough into the sanding sugar. Place onto prepared baking sheet and slightly press the dough down - just until the top is flattened a little. Repeat, placing cookies 2 inches apart on the baking sheet, until all dough is used. Bake for 8-10 minutes, or until edges are just set.

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Simple Cookie Glaze is my go-to for cookie decorating. It's a snap to make, easy to color and flavor, and fun to use. Here are the ingredients you need to make it: 2 1/4 cups (255g) confectioners' sugar, sifted. 2 tablespoons (35g) light corn syrup or honey. 1 to 2 tablespoons (14 to 28g) milk.

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Fondant. To mix colors into fondant, add a couple drops to a palmful of fondant and knead well. If the fondant gets sticky from overhandling, let it sit at room temperature for 15 minutes or until easily pliable. Brown is tricky. Even using Chocolate Brown, it takes a lot of drops.

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Preheat oven to 350°F. Line a large baking sheet with parchment paper. Set aside. Using a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy (3-5 minutes). Scrape the sides of the bowl if necessary.