We went to a family reunion recently and I needed something to take. The hostess, my mother-in-law, had asked us to bring desserts. I found this recipe months ago but had been putting off making these cookies because the icing is royal icing and I had read it was difficult to make. The reunion gave me an impetus to try it. I had a pumpkin roll on standby in case the cookies didn't turn out, and I decided to try my hand at royal icing. The results weren't perfect, but I learned from it, and this batch, my second one with royal icing, turned out even better. These cookies are a hit, especially with the kiddos, since you know how kids love anything brightly colored that is also edible. Hope you enjoy!
Sugar Cookies with Royal Icing
for the cookies:
Ingredients:
1 c. butter
1 c. confectioner's sugar
1 egg, beaten
1/2 t. almond extract
2 t. vanilla
1 t. salt
2 1/2 c. sifted flour
Directions:
Cream butter. Add confectioner's sugar. Blend in egg, extracts, salt and flour. Chill dough until firm, at least 30 minutes. Roll to desired thickness on well-floured surface. Cut with cookie cutters. Placed on cookie sheets and bake at 375 for 8-10 minutes. Cookies should not brown. Frost and decorate when cool. Yields ~20 cookies.
Source: slightly adapted from Annie's Eats.
for the Royal Icing:
Ingredients:
4 c. confectioner's sugar, sifted
2 T. meringue powder
5 T. water
Directions:
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still to stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. (Remember, if you are having any difficulty piping, it is still to thick. Add a little more liquid and try again). When coloring icing, use gel icing color if possible as it does not add a significant amount of liquid. Using a pastry bag, pipe around the edges of each cookie. Let stand so the icing will set (about 1 hour). Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.
Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container. Thin out by incorporating a small amount of water at a time, until the icing drips off these spoon easily and reincorporates with the icing in 5-10 seconds. If you get the icing too thin, add more sifted confectioner's sugar; if too thick, add more water. Once the icing has reached the desired consistency, transfer it to a squeeze bottle or a pastry bag with a large tip and flood the area surrounded by the piping on each cookie. Use a toothpick to help it spread. Allow it to set overnight if possible.
Use the remaining thicker icing for piping decorations as desired. Sprinkle sanding sugar on cookies while icing is still soft if desired.
Source: Annie's Eats
Note: For a great tutorial on royal icing, see this post from Annie's Eats.
