These are quite possibly the easiest decorated cookies ever.
They start with these:![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vTftljNRvitEGKrgfHKojSvxd_fqvWLKSBJqxofbN0x_s1hR52MMbzBfVKoQ0Ahz0KqPMhPbHwywkaztMNGayoFDTJTCNHFhP07J6HoWUZQKfkGPgSitLShtAp5Fwf0j9GQQA4d1qfb8k0jyM2OJPi4plltkqWHQ=s0-d)
Do you know what they are? I didn't. I thought they were giant nonpareils. They are actually "
sixlets" and are CHOCOLATE!
Chocolate, people!
I kind of have a thing for cherries. Maybe it's because I worked for
Mary Engelbreit before kiddo came along. Mary is the QUEEN of cherries, in case you didn't know. ;)
You might have seen the bowl of cherries looming in the background in, oh, almost all of my pictures.
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tBdzWDnsIPloiofPUz7tZDhdfAJKw4DcNE_B-FJAq6yt1Dcnqq8L6iYVNFDMb9I4rjIXlZpL1NyI3B0qopOgSdfLVbYlD11XOCCa8j6y5hqgVIVwgblmIfbgWOnwp1s5E6zki_tqXqMzGYOlgfsdWdWHusuZFfqEV4tA=s0-d)
The cherries are fake....plastic, and I'll admit, dusty....but that doesn't stop people from trying to eat them when they sit at our kitchen table.
{
Spike thinks just *maybe* he can reach them.}
Don't even get me started on the cherry sours from the Sample House in Dallas.{If you live in Dallas, get in your car
RIGHT NOW and go get some. You need them. Really.}
OK, back to the cherry cookies. You will need:- chocolate square cookies (this chocolate cookie is actually for a super, secret, special project I'm working on...more on that later. Until then, use this one.)
- royal icing, divided and tinted with AmeriColor
Bright White and Leaf Green - disposable icing bags (2)
- couplers
- tips: #2 & #1
- toothpicks
- red sixlets
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_uZ46qCv2o8OfLzisG4crict3gVy4ZOgYmb-LSApAaQj5Wn6iRre1ZEnQ17R-UECR07d2p5zfVqgcpWIIVQYbAy9pU7c4chnkw8TH84GRW1f1dxcrMg6bPYQrIozXr6GGu3eHqDZNLsShor2N7XqTxm-PejURH6=s0-d)
Using a #2 tip, outline the cookies in white.
Thin the white icing to the consistency of a thick syrup. Cover with a damp dish towel and let sit for several minutes. Stir gently with a silicone spatula and transfer to a squeeze bottle.
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tkhWxLOcWcWkxZENDBXr2Z7oap1n2LAsvc3FBL6bK0PgOuo1aoCVdxp2PKZAYhv4fSdXycEkIGSkCnBJWVptyUmLNNa0RBQNgrUlEWM5XFRKIhkZHdla_A9ItKrGTO-TTX-LbYwZ6XEas5CUgH5iTYspw6Kg=s0-d)
Flood the cookies with the thinned icing. Use a toothpick to guide into corners.
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_t6n-XWwCnaIY1ZkqRAGLTe7qy6LKCQ0lyCFIa7SAh51PM-0vh8pLmdpYJwLHiVJ9MTl9gb5ATGRjXxSaboaOFMQRGiXcreytNeajEDaqEiKf4SJv8qQuq6-u0leXK93bD-A1hKe-_iVZfPXRz6EweHAGtq=s0-d)
While the icing is still wet, add the sixlets.
Let the icing dry for at least 30 minutes, then add stems, leaves, and dots in green icing with a #1 tip.
Let the cookies dry 6-8 hours or overnight.
That's it! :) Now how about a cookie, mon cheri?