Ingredients

• 2 cups Unbleached White All-Purpose Flour
• 1 cup Unsalted Butter at room temperature
• 1/4 tsp Salt
• 1/2 cup Sugar
• 1 tsp Vanilla Extract

• 2-1/4 cups Powdered Sugar sifted
• 2 Tbsp Light Corn Syrup
• 2 Tbsp Milk
• Black Gel Paste Food Coloring
• Brown Gel Paste Food Coloring

Instructions

1. Cream together room temperature butter, sugar and salt in a bowl. Once the butter sugar mixture is done, add vanilla extract.
2. Mix in the flour until a dough-like consistency starts to form.
3. On a well floured surface, roll the cookie dough with a rolling pin until it is 1/8 inches thick.
4. Using a dog cookie cutter, or paper template, cut out shapes in the cookie dough.
5. Place the cookies on parchment paper 2” apart and refrigerate for 20 minutes.
6. Bake in preheated oven at 350ºF for 7-10 minutes or until bottoms are lightly golden. Remove cookies from baking sheet and cool on wire racks.

1. To make royal icing, mix powdered sugar with corn syrup and milk.
2. Divide the royal icing into three bowls, then add brown and black food coloring into two of separate bowls and mix until the desired intensity is achieved. The third bowl will contain the white icing.
3. Fill one piping bag with the regular, white royal icing, another with brown icing and the third with black icing.
4. Cut a small hole in the piping bag (or plastic bag) and start decorating the cookies using a toothpick to remove any bubbles and to smooth out the edges.
5. Let royal icing dry for 12 - 24 hrs.