I used this sugar cookie recipe to make the party favors for TAPA THAT! -A peacock cookie cutter, colorful 'feather frosting', placed in individual boxes for guests to take home after the party.
Course: Icing
Keyword: Cookies, Holiday
Equipment
Pastry Bag and Decorator Tips
Ingredients
3tbsppowdered egg whites
1/2cupwarm water
pinchtartar
1lbconfectioners' sugar(powdered) (4 cups)
1-2tspLemon, Vanilla, or Almond extractOptional
Gel Food Coloring
Instructions
In a bowl of an electric mixer, beat powdered egg white, water and cream of tartar. Add confectioners' sugar and mix on medium speed until blended. Increase speed to high and beat until icing is thick and glossy, about 5 minutes. Add more water as needed to thin to desired consistency for piping or spreading. Use immediately, (or refrigerate in a covered plastic container. Beat icing again to soften before using.)
To decorate cookies: put some Royal Icing in a pastry bag with a small plain, round tip. (Or put icing in a sturdy plastic bag and snip a tiny hole in one corner.) Pipe around edge of cookie and let dry. Stir 1 tablespoon water into another portion of Royal Icing to soften; put thinned icing in a clean pastry bag or new plastic bag. Pipe icing onto each cookie, flooding inside of border. Let dry. Re-pipe border. Sprinkle cookie with sanding sugar, shake off excess and let dry.
Cookies may be store, tightly covered, in a tin for up to 2 weeks.