Not so much work, but to get these cookies looking professional, like anything else, it takes practice and experience. Otherwise, it is a heck of a lot of fun to make them in a folk artsy style, each with their own whimsical personality at the hand of an amateur!
Course
Dessert
Cuisine
Canadian
Servings24cookies iced
AuthorValerie Lugonja
Ingredients
Royal Icing Base Ingredients
360gpowdered sugar
60gor 2 large egg white
1/8teaspoonof cream of tartar
flavouring
food colouring: red, white, yellow and black
water
Materials Needed:
Flavourings
Food Colouring
Pastry Bag and Tip
Squeeze Bottle
Instructions
Royal Icing Instructions for Base Recipe
Prepare colouring in a small white bowl: start with 1/4 bottle of white, 1 drop of red and insert toothpick into yellow colouring, adding as needed and mixing in, to achieve desired skin tone; set aside
Weigh sugar and whites into TM bowl with Cream of Tartar; combine for 10 seconds on speed 4
Add flavouring and colouring; combine for 10 seconds on speed 4
Royal Icing Instructions for Outlining
Add 1/2 teaspoon water to entire base recipe; combine for 5 seconds at speed 6
Remove to piping bag
Royal Icing Instructions for Flooding
Remove all remaining icing from piping bag to bowl; add 1/2 teaspoon water and stir
Keep adding water, 1/4 teaspoon at a time, completely combining, until desired consistency
Desired Consistency
Thick enough, but runs into bowl and keeps its shape for 5 seconds in the bowl before melting back into itself