Instructions

1. Apply the royal icing and allow it to dry and harden thoroughly. This is usually done by piping a border of thick royal icing with a decorating bag and round decorating tip and flooding that border with royal icing that is thinned with lemon juice or water. White frosting works best when working with frosting sheet images, but you can use a light tinted frosting if desired.

2. Cut the frosting sheet to the desired size. Brush the back side of the piece with a light coating of corn syrup.

3. Position the frosting sheet over the royal icing, lining it up perfectly with the edges before touching the cookie.

4. Set the center of the frosting sheet down first and rub it lightly with your finger to attach it. Press down from the center to the outer edges to prevent air bubbles and wrinkles.

5. Pipe buttercream frosting around the picture to conceal the edges. This is not required but provides a neat border that resembles a picture frame.