I’m working with international students this summer in Montreal, and made a batch of “Canadian” cookies for a farewell ceremony. Though I’m not crazy for sugar cookies, I do looove decorating them, so I’ll gladly jump on any opportunity that comes along. I used maple syrup in place for agave in these for that extra-Canadian kick.
I drew out an outline of a loon shape and piped a whole bunch of birds onto sheets of waxed paper the day before baking. I always make LOTS of extras since they are quite prone to breakage. Especially with small protruding bits like the beaks and tails on these.
I flipped through a whole bunch of sugar cookie recipes to frankenstein one I liked and went on a late-night baking spree. Without air conditioning in the apartment, I like to avoid turning on the oven during the day. With the loons dry and ready to go, the rest of the decorating was a breeze: I just flooded the cookies with a 10-second icing (#3 tip), and drew the maple leaf outline with a #1 tip wet-on-wet, then placed the loon right on top. (Click here to read about royal icing consistencies.) Once everything was dried, I personalized the cookies with all the students’ names.