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Pa inted Ginger Butterf l ies and Birds Use your favorite gingerbread or butter cookie recipe in shapes that you like. Make the cookies on the thinner side. Proceed to icing and decoration.

royal icing

1 TABLESPOON. MERINGUE POWDER 1 CUP CONFECTIONERS SUGAR 2 1/2 TEASPOONS WARM WATER

Add the meringue powder to bowl with water and lightly whisk. Add 1/2 the sugar, continue stirring.

Add remaining sugar and stir until stiff with peaks. Keep air-tight while working to keep from crusting.

To decorate, thin icing with a couple of drops of water until it's pourable but not too thin (about like pancake batter). Divide into small cups to mix colors. Put remaining white base color in squeeze decorator bottle and apply to top. If you don't have the bottle you can pour it over the cookie. Working quickly so icing doesn't crust, put 2 -3 drops of colored icing on top of the white. Repeat with second color then drag a toothpick through to create a pattern. It's art, so there are no rules. Enjoy creativity.

The Grill Room Reveillon Dinner Nightly, December 1 - 30 (Excludes December 24 & 25) Le Salon Traditional English tea served with a native New Orleans accent starting November 23

Christmas Eve Prix Fixe dinner 5:30 - 10:00 PM

Christmas Day Prix Fixe lunch and dinner 11:30 AM - 3:30 PM and 5:30 - 10:00 PM

300 Gravier Street The Grill Room | 855.382.7126 WINDSORCOURTHOTEL.COM

New Year’s Eve Prix Fixe dinner 5:30 - 9:00 PM

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