Ghog, I normally use a simple glaze to ice most cookies. But because these cookies had to be airbrushed, I had to go with a stronger icing that wouldn't get blown away by the air pressure in the airbrush.

Royal Icing

1½ ounces egg white powder, or meringue powder

4 ounces of water

16 ounces of confectioner's sugar

½ teaspoon lemon juice

In an electric mixer, fitted with a whisk or paddle attachment, beat the dried egg whites, water and confectioner's sugar to combine. Add lemon juice and beat at high speed, until icing is no longer shiny, 7-8 minutes. Use immediately or store in airtight container -not plastic- in the refrigerator for 5 days.

Rebeat icing before using. Use icing, as is, for outlining your design. For flood work, thin icing by adding a few drops of water at a time until the correct consistency is achieved. To check for the right consistency, draw a knife through the icing. The knife mark should disappear after 5-6 seconds.

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Regarding the basic gravy in the WFD thread, Chicken Cutlet with Country Gravy

½ cup (1 stick) butter or ½ cup rendered chicken fat

3 tablespoons AP flour

1 cup of your best chicken stock

½ cup heavy cream (or milk [not lowfat])

Salt & Pepper

In a heavy-bottomed saucepan, melt the butter or chicken fat over medium heat. Add flour and stir until cooked, 4-5 minutes.

Gradually but vigorously whisk in the chicken stock, then whisk in the heavy cream. Simmer to desired thickness, stirring constantly. Season to taste.

Sol