Sugar cookies with royal icing in lovely crowbar colors.

I’ve been rummaging around in the cookie cutter bins lately. Last time I went to the store for a gingerbread man I ended up with a snowman, an ornament, and a candy cane. The candy cane cookie cutter is the one you’ll want for this baking adventure. It’s easy and doesn’t take hours to frost.
Ingredients:

Sugar cookie dough
Royal icing
Red food coloring paste
Black food coloring paste

If you don’t have a sugar dough recipe on hand, the Ninja Gaiden Throwing Star Cookies have a good sugar cookie dough recipe and the Pacman Sugar Cookies have a recipe for royal icing.
Once your dough is ready to roll, dust some flour down and roll out your sugar cookie dough to about 1/4″ thick.
Use a candy cane cookie cutter to cut out the shape.

Using a knife, trim the top part of the candy cane to create the pointy bits of the crowbar. You can use the knife or your fingers to fashion a point at the other end of the candy cane.

Bake at 350°F for 6-8 minutes, or until the edges turn golden brown.

Once baked, allow the cookies to cool and mix together the royal icing.
Scoop a few spoonfuls of royal icing into a bowl. Add the red food coloring paste and mix. You’ll want a nice bright red. After spooning the red royal icing into a bag, seal and snip the corner, and ice the straight part of the crowbar. The curvy bits will be gray.

With the rest of the royal icing, dip the end of a toothpick into the black food paste coloring and add to the icing. You really only need just a bit! Mix it in and spoon the royal icing into a plastic bag. Seal the bag, and snip the corner. Ice the top of the crowbar and the bottom.

Depending on your cookie cutter size, this’ll make around two dozen crowbars.

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