Royal Icing

This is the gold standard for icing decorative cookies. This icing hardens when dry leaving the cookie very easy to handle. The icing or flooding part of the cookie is very easy, although time consuming. The decorating takes a lot more talent, and MORE time! The main reason I make these cookies is to use them on theme cakes (my Spooky Chocolate Cake I used them for tumbstones). I use the best rolled Sugar Cookie recipe ever! Even I can roll out with no problem! No matter what type of cookie you ice, this icing is the best!

Royal Icing

2 Tbsp meringue powder
2 lb. (4 cups) confectioners sugar, sifted
1/2 tsp. flavored extract (vanilla, lemon, almond)
1/2 c. to 3/4 c.  warm water

With the paddle attachment on your electric mixer, beat meringue powder and confectioners sugar together. Add extract and water, and beat about 7-10 minutes at low speed.

To cover or flood the surface of a cookie with icing, lift the beater. It is the proper consistency when the ribbon of icing that falls back in to the bowl stays on the surface for a few seconds before disappearing in to the bowl.