A better tasting royal icing for cookies?
lovemycorgi z5b SE michigan
4 years ago
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lovemycorgi z5b SE michigan
4 years agoRelated Discussions
Sugar cookies / royal icing
Comments (4)I don't find it difficult as much as tedious, but I enjoy it. I use a Martha Stewart recipe for the cookies, and I make royal icing using meringue powder (safer than using raw egg whites). Just make sure you have a few hours to 'play'. Once the cookies are baked and completely cooled, go to work! (I generally bake the cookies a day or so ahead of when I'm going to ice them, so it's not as much of a time commitment for one day. Since the dough has to chill at least 3 hours before it's baked, a lot of times I'll make the dough one night, bake the cookies the next, and then ice them on a day I have a few hours.) I use piping bags though I've seen royal icing brushed on using a small paintbrush. You'll have to see what you're most comfortable with, or maybe even use a combination of techniques. I also use paste food coloring to tint the icing since it doesn't affect the texture of the icing like liquid food coloring does (especially if you're needing an intense amount of color). Here are a couple of examples of cookies I've done (not professional-looking at all, but you get the idea!): Have fun with it!! Lori...See MoreFreezing Iced Cookies
Comments (3)Are you using Royal Icing or Butter Cream Icing? Royal Icing freezes better than Butter Cream. -Grainlady Here is a link that might be useful: Royal Icing Recipes...See Morecookie cutter cookies
Comments (26)What did I do wrong?????????? I made the dough exactly as listed in Marigene's recipe....however, when i put them in the oven they turned into a soggy mess. Could I have waited too long between rolling out and cutting before putting them in the oven???? I have to make these cookies ASAP. I have the rest of the dough in the fridge. I am going to attempt to put another batch in the oven later today so that the dough is completely chilled. OY!! The ones I made over the holidays were wonderful. Hey.... maybe I made these too thick? is that a possibility? any help would be appreciated...See MoreSeek button cookie recipe that tastes/looks good
Comments (41)Eileen, thank you so much for your enlightening tips such as about your egg-yolk cookies being firm, and about baking soda acting as leavener. And thanks for the sweetheart recipe, which cookies btw are adorable. The recipe looks simple - which is what i like! As for ginger/pepper in any posted recipes, of course I'd have omitted those, but they were tentative demo's anyway. (I'm assuming I can substitute the sugar (of sweetheart) with my brown-sugar, which taste I prefer? Naturally, I'd not be making hearts, rather button-hole cookies. I hope I'll be able to find locally some brown gingham 1/4" ribbon. Or polka-dot. Something like this in brown: https://www.walmart.com/ip/1-4-X-25Yard-Gingham-Pull-Bow-String-Ribbon-Pink-Baby-Shower-Favor-Decorating/618986422 Note my O.P. cookies were done because a neighbor got married. And this next batch I was planning for a great-niece, who got engaged (pending wedding). I don't like the idea of sugary borders (given my various dental saga's I don't wish to promote tooth decay. I also wish to keep them "chewy" and a sugar-crunch border isn't pure-chewy) So I've been ransacking images for a fridge cookie with an Inner-Concentric circle bordered by a color-contrast Outer-Concentric circle. Whereupon I'd punch two holes into the Inner-Concentric. All I came up with - was the attached pic, but it was a dead-link, thus no recipe. Anyway, below is the pic which i said interests me. Any idea how its concentric-border is achieved? I also wish the tiger-author would have provided a video! The only vid's on youtube are of zebra-cookies which aren't even as gorgeous as those tiger ones....See Morelovemycorgi z5b SE michigan
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