1. With the help of a pastry bag fitted with a plain tip, first pipe along the border of the cookie using the royal icing, which will keep the inner icing from running off the edges. Let dry.
2. Then, fill the inside of the border with the remaining icing and use a toothpick, if needed, to spread it.
Tip
If the royal icing is too thick to spread evenly, you can dilute it with a few drops of water.
3. Let the inner layer dry before adding details to the cookie, if desired.
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