Heres how!
Supplies:
Your favorite cookie dough recipe
Royal Icing
Flood Icing
Piping bag and tip
Condiment bottles
Toothpicks
First start by making your cookies. Here is a recipe I like:
1 cup Sugar
2 sticks Salted Butter
1 Egg
3/4 tsp Vanilla extract
2 tsp Baking Powder
2 1/2- 3 cups flour
These cookies were made using a paper pattern that I set on top of the dough and cut out using a paring knife.
Make your Royal Icing next. I use meringue powder instead of eggs so I don't have to worry about making anyone sick. Here's the recipe I like:
4 tbsp Meringue powder
1/2 Scant cup water
1 lb powdered sugar
1/2-1 tsp light corn syrup
Clear extract flavoring. I like to use orange
Make your icing nice and stiff to use for piping. Your icing is ready when stiff peaks that don't fall over form. Separate what you will use for piping and what you will use to "flood" your cookies.
Once your cookies have cooled load up your piping bag and pipe your outline or details on your cookies. Let this dry and harden for 15-30 Minutes
To make flood icing take the remainder of your royal icing and water down 1/2 tsp at a time until it is no longer stiff. CAUTION: do not get your icing too thin or it will never dry!
Your "flood" icing when drizzled in your bowl with a spoon should take 1-2 seconds to settle back into the bowl of icing and should easily pour off of a spoon. Separate and color your icing whatever colors you need it (I like Americolor dye) and put into condiment bottles.
Next you will "flood" your cookie with your flood icing and spread out with a toothpick. Don't be chintzy with the icing or it will appear to be dented when dry.
If you have 2 colors meeting together you can take a toothpick and swirl the icing together while still wet.
Let your cookies dry for a few hours before you stack them so that your icing won't dent. I'm just sayin', dented cookies are no good after all the work you went to!
Please e-mail or post any questions!
g.g.
