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Cut Out Cookies with Royal Icing Recipe

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This recipe for Cut Out Cookies with Royal Icing is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookie ingredients:
2 sticks butter, softened
1 1/2 c. confectioners sugar
1 egg
1 tsp. vanilla extract *clear type*
1/2 tsp. lemon or almond extract
2 1/2 c. all-purpose flour

Icing Ingredients:
Scant 1/2 c. water
1/4 tsp. vanilla extract *clear type*
4 Tbsp. Meringue Powder
4 c. confectioners sugar
few drops of white Karo syrup
Directions:
Directions:
Preheat oven to 350 degrees.
Cookie Instructions: Beat butter and sugar until fluffy. Add egg, vanilla, and lemon or almond extract. Beat until well combined. Add flour in increments until combined. Roll out to 1/4-1/2" thickness between 2 pieces of waxed paper. Place in freezer until firm (about 5 minutes). Cut out with cookie cutters and bake on a parchment paper lined cookie sheet at 350º for 8-10 minutes until edges just begin to turn slightly golden. DO NOT OVERBAKE! Frost with Royal Icing and decorate.

Icing Instructions: Combine water, vanilla, and meringue powder until fluffy. Add confectioners sugar in increments until well combined. Add Karo syrup. Beat on high for 5 minutes or until stiff peaks form. Tint icing in small batches using gel food coloring. Outline cookies with royal icing using a pastry tube with a fine tip before "flooding".

*Cover cookies with "flood icing" (add water to royal icing, a few drops at a time, until consistency where icing will return to smooth within 4 seconds after pulling a knife through it).

After "flood icing" dries thoroughly, decorate cookies with stiff consistency royal icing using a pastry tube and tips. Let icing dry thoroughly. Store in airtight containers.

 

 

 

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