A lovely cookie, personalized with royal icing, is a detail your guests won't soon forget.
Technique tip: I won't lie, this recipe takes practice and it's not as easy as it looks. I suggest trying this process only after you have placed an order for them with your local bakery.
Use less water for a stiff icing that's perfect for attaching cookies to cake stands. Use more water for thinner icing suitable for piping delicate designs on cookies.
- One 16-ounce package powdered sugar
- 3 tablespoons meringue powder, such as Wilton
- 6 to 8 tablespoons warm water
- 2½ dozen 3-inch sugar cookies
Beat the powdered sugar, meringue powder and 6 tablespoons of the water with an electric mixer at low speed until blended. Beat at high speed 4 minutes or until stiff peaks form. Add up to 2 tablespoons additional water, 1/4 teaspoon at a time, until the desired consistency is reached.
Spoon the icing into a piping bag and pipe desired design onto cookies. Let stand until the icing hardens.