Make your dessert a work of art when you serve up these sugar cookies. Using royal icing and a paintbrush you can craft and floral design you can dream up.

Advertisement

Ingredients

Directions

  • Prepare cookies as directed.

    Advertisement
  • Prepare Royal Icing. Divide among 3 bowls. Leave one bowl of icing plain. Tint one bowl of icing a light purple color with the food coloring. Tint remaining frosting a darker purple color with the food coloring. Place some of each color icing in a piping bag fitted with a small round tip. Pipe an outline of frosting around the edge of the cookies. Fill in (flood) the cookie with some of the same color frosting. Let dry completely.

  • To decorate, pipe the outline of a flower shape around the edge of a cookie. Quickly take a clean, small flat paint brush and dip in water; dab on a paper towel so the paint brush is damp. Gently drag some of the icing towards the center of the flower. Repeat with a smaller flower in the center of the first flower. Attach nonpareils in the center to resemble the flower center. Repeat with remaining cookies. Let dry completely.

Tips

Change-up the color of the food coloring as desired.

Tips

Start with refrigerated sugar cookie dough. Roll, cut, and bake as directed.

Tips

If you don't have a small round tip, just snip a small piece from the tip of the piping bag.

Nutrition Facts

314 calories, (8 g saturated fat, 1 g polyunsaturated fat, 3 g monounsaturated fat), 33 mg cholesterol, 100 mg sodium, 49 g carbohydrates, 1 g fiber, 34 g sugar, 2 g protein.

Royal Icing

Ingredients

Directions

  • Combine powdered sugar, water, meringue powder, and vanilla. Beat with an electric mixer on high speed 7 to 10 minutes or until very stiff. Use immediately; cover icing in bowl with damp paper towel or with plastic wrap while working to prevent drying. Makes about 3-1/2 cups.

    Advertisement

Cut Out Sugar Cookies

Ingredients

Directions

  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping bowl occasionally. Beast in milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill 30 minutes or until easy to handle. Preheat oven to 350°F. On a lightly floured surface, roll out dough 1/4-inch thick. Use a 2 1/2- to 3-inch round cookie cutter to cut dough, rerolling scraps as necessary. Place cutouts 2 inches apart on ungreased cookie sheets. Bake about 10 minutes or until bottoms are lightly browned. Remove and cool on wire racks.

    Advertisement

Reviews