This how-to demonstrates marbleizing icing in swirled designs, as seen on this peppermint-candy cookie. For some of the detail work on this cookie, we used a squeeze bottle that can be fitted with a thin icing tip. If your bottle can't be used with icing tips, leave off those details or improvise with a squeeze bottle with a thin tip.
Once you've mastered this technique, learn how to make the Snow-Globe Cookies also shown here.
What You'll Need:
Using white icing in a thin-tipped squeeze bottle, outline the center of the cookie, leaving a small space around the outline for a border. "Flood" the center by making a zigzag of icing.