Monday, April 12, 2010

Easter Sugar Cookies

Yummy Easter Sugar CookiesFrom The Little Kitchen That Could
(The technical term for this icing that goes on liquid and dries hard is royal icing. It allows you to get that smooth glossy look. )
Start with the ingredients below, but then make adjustments according to how your icing looks. You want a liquid substance, but not thick enough to hold when you outline the cookies. You can easily change the consistency by either adding a few drop of water to make it more runny or more powdered sugar to thicken it up.
small squeeze bottles or a piping bag fitted with a small tip
small bowls or tupperware, one for each color icing you would like
Ingredients for dough
Betty Crocker Sugar Cookie Dough
+ Ingredients listed on the back of the bag under Directions for Cutout Cookies
Ingredients for Icing
3 cups confectioner's sugar (powdered sugar)
3 tablespoons meringue powder
4 tablespoons water or milk
a pinch of salt
Step by Step
Follow directions on back of bagged cookie dough and allow to cool completely.
*A note about the cookies... when these cool, they will actually be on the crispy side. Do not throw them away! They magically become soft again when you ice them and let the icing soak into the cookie.
Mix all icing ingredients on low speed for 5 to 7 minutes or until the icing loses its shine. To test the consistency, pick up some icing with a spoon and let it drizzle back intot he bowl. The drizzle should disappear back into the bowl in about 6 seconds. If icing is too stiff, add a few drops of water. If icing is too liquid, add a bit of powdered sugar. Optional: If using different colors, divide icing into separate bowls. Add color to icing and cover until ready to use.
*If you will be using a lot of different colors or will be icing for a long time, make sure and cover any icing that is not being used because royal icing dries and hardens when exposed to air.
Icing A Sugar Cookie
-Outline the cookie with a piping bag fitted with a thin tip or a small squeeze bottle.
-Allow the border to dry slightly.
-Flood the cookine by spooning icing into the middle and smoothing it out with a spoon or knife.

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