Halloween Cookies

I have been itching to try royal icing for some time now and never seemed to have the time.  I finally found the time (and the courage) to try this.  I think with time, the process would get simpler, but I was happy with my first attempt.  There are a lot of steps, but I was just mainly concerned with the icing drying out, but had no real issues.  Honestly, it was easier than I imagined and with more practice, I can see finding many excuses to use royal icing for cookies all the time!  The results were definitely so pretty and worth the effort...and it tasted wonderful too!

Sugar Cookies

Recipe courtesy of Annie at Annie's Eats

Ingredients

• 1 cup butter
• 1 cup powdered sugar
• 1 egg, beaten
• 1 1/2 tsp. almond extract
• 1 tsp. vanilla extract
• 1 tsp. salt
• 2 ½ cup flour

 Directions

• Cream butter.
• Add powdered sugar.
• Blend in egg, almond extract, vanilla, salt and flour.
• Chill dough until firm. Roll to ¼” thickness on well-floured surface.
• Cut with cookie cutters.
• Place on greased cookie sheets or use a Silpat.
• Bake at 375° for 8-10 minutes. Cookies should not get browned at all.
• Decorate when cooled completely.

Royal Icing

Recipe adapted from Good Things Catered, as seen on Annie's Eats

Ingredients

• 4 cups powdered sugar, sifted
• 2 tbsp. meringue powder
• 5 tbsp. water 

Directions

• Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed until the icing is no longer shiny (about 7-10 min).
• Transfer the contents of the mixing bowl to an air-tight container.  This will be the stiffest consistency of the icing, at this point it is still too stiff to use. 
• Add water a very small amount at a time & stir by hand until fully mixed.  Continue until the icing has reached a piping consistency.
• Using a pastry bag, pipe around the edges of each cookie.  Let stand so the icing will set and dry.
• Be sure to keep the leftover icing covered at all times when not in use or it will begin to dry.
• Once all the cookies have been edged, spoon some of the remaining icing to a separate air-tight container. 
• Thin out by mixing in a small amount of water at a time, until the icing drips off the spoon easily when lifted & smooths back into the icing fairly quickly.  
• Once the icing has reached the desired consistency, transfer it to a squeeze bottle or drizzle a bit from the spoon to the area & flood the area surrounded by the piping on each cookie.  If it doesn't completely spread, use a toothpick to spread.  
• Allow to dry completely.
• Use the remaining thicker icing for piping decoration.  
• Gel icing color is the best type of coloring to use, as it doesn't affect the consistency of the icing and provides a more vivid color.   Mix in a little at a time and stir to combine completely, a toothpick works well for adding the gel to the frosting.