Royal Icing Sugar Cookies

I was intimidated to make these cookies like the pro’s do…with that tricky Royal Icing.  I texted my sister who basically responded, “Don’t try this at home, kids,” which is Stark (our last name) for “You’re gonna have to try this.”  I think the trick is knowing that the consistency of the frosting you use for the border is the same as toothpaste and the consistency for the filling or “flooding” is that of shampoo.

Sugar Cookies with Royal Icing Frosting
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  1. 2 cups all purpose flour
  2. 1½ teaspoons baking powder
  3. ¼ teaspoon salt
  4. 6 Tablespoons butter
  5. ⅓ cup shortening
  6. ¾ cup sugar
  7. 1 egg
  8. 1 Tablespoon milk
  9. 1 teaspoon vanilla
  10. Parchment paper
  1. 3 ounces pasteurized egg whites
  2. 1 teaspoon vanilla extract
  3. 4 cups confectioner's sugar
  4. ½ teaspoon Cream of Tartar (to make it stiff and white)
  5. Food Coloring
  1. Combine flour, baking powder and salt, and set aside
  2. Beat butter and sugar until combined
  3. Add sugar, and beat until fluffy
  4. Add egg, milk and vanilla and bet until combined
  5. Add dry ingredients and mix
  6. Cover and chill at least 3 hours
  7. Put pieces of dough on parchment paper and flatten to ¼" with a rolling pin (keeping the rest cold in the fridge until you need it. Roll from the center out, one direction at a time, in all directions equally to keep the dough evenly distributed
  8. Use cookie cutters to cut the cookies out. Peel from paper and place on cookie sheet
  9. Repeat until all dough is used
  1. Sift confectioner's sugar (even if the package indicates it's pre-sifted)
  2. Combine egg whites and vanilla in a stand mixer and beat until frothy
  3. Add sifted confectioner's sugar one cup at a time and beat until smooth and shiny
  4. Beat mixture on high until stiff, glossy peaks form (about 6 minutes)
  5. Place amounts needed for each color in a separate bowl and add water to get desired consistency
  1. Border Frosting: add ½ to ¾ teaspoons of water per 1 cup frosting until consistency of toothpaste
  2. Flooding Frosting, add 2 to 3 teaspoons of water per 1 cup frosting until consistency of shampoo
Adapted from Better Homes and Gardens New Cookbook
Adapted from Better Homes and Gardens New Cookbook
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