Easter Cookies with Royal Icing
I’ve been holding out on you guys!
I found a cookie baking blog that is to DIE for!
Bridget of Bake at 350
not only decorates the most awesome cookies, but she also shares some wonderful tips, how to’s and takes incredible pictures!!
Her recent post on Easter “egg” cut out cookies inspired me to give the Royal Icing a try
(I got mine at Walmart)Rubbermaid containers for icing – check
(I really like these and need to get more)A new big Egg cookie cutter – check
(I found this at Walmart also)Coupler and tips – check
(I already had these)
Disposable decorator bags – check
(I had vinyl, the disposable were wonderful to work with)
Meringue powder – check
(bought at Michaels with 40% off coupon)
Food Coloring – check
(I bought Wilton’s concentrated gels sold at WalMart & Michaels)
I followed all of Bridget’s “basics” tips on her blog .
I contacted Bridget for some help, and she was GREAT and encouraging!!
Look how good they turned out!
I knew they wouldn’t turn out perfect……….
but not bad for the first time huh?
If you want, here’s my sister-in-law’s cookie recipe I used:
- 3 Cups flour sifted
- 1 tsp baking powder
- 1/2 tsp salt
- cream: 1 Cup butter
- 3/4 Cup sugar
- 1 egg
- 2 Tbsp milk
- 1-1/2 tsp vanilla
- cream butter and sugar
- add egg, milk and vanilla.
- add baking powder, salt
- add flour one cup at a time, stopping to combine each cup
- form into 2 balls, chill at least 1 hour (If I leave it overnight, I take it out of the fridge a good hour or so before rolling
- break into 3 pieces and roll out and cut
- Bake at 400 for 5-8 mins (the large cookies I do for 9 mins)