For Edible Wafer Paper Designs:
One you make your shortbread cookies, coat them with royal icing and then let them sit overnight (I make my royal icing with 2 cups of powdered sugar, 1 teaspoon of meringue powder, and as many drops of water necessary to create a glaze. Mix together until smooth and you’ve achieved your desired consistency.) Cut out your beautiful wafer designs, and then brush a little corn syrup on the back of the wafer paper. Set the paper, design side up, on the cookie. Smooth it down with your fingers to make sure it’s tacked down, and then let it set for about 10 minutes (the instructions say to turn the cookie upside down). When the cookies are dry, ice the edges with royal icing that you have thickened, and sprinkle with decorative sugar, then shake off the excess sugar.