Marbled cookies are pretty addition to your Spring Cookie Collection. This technique would be fun for kids (or adults) to use to decorate butterfly or Easter egg cookies.
Add 2-3 drops of food coloring to a small bowl of your icing, then drag a toothpick through it to make swirls. Dip the top side of the cookie in the frosting and let the excess drip off, let it dry on cooking rack. Then I stirred the icing
and the result was the pink on the Easter eggs. Have fun!
Enjoy!
Royal Icing
Royal icing dries quickly and has a lovely finish.
Servings: 2 dozen
Ingredients
- 3 tablespoons meringue powder
- 1/4 cup + 2 tablespoons room temperature water or milk
- 1 pound (about 4 cups) powdered sugar
- 1 teaspoon vanilla
Instructions
- Whisk the meringue powder and the water (or milk) until a slight foam forms.
- Add the powdered sugar and vanilla and beat with mixer, until the icing is light and fluffy, about 2 minutes. If the icing is too thick, add more water (or milk), about 1 teaspoon at a time.
- If using the icing to pipe and flood, add enough water (or milk) so that when a toothpick is dragged across the surface, the icing comes back to a flat surface within 15 seconds, or about the consistency of cool honey.
- Store unused icing in airtight container in the refrigerator for up to one week.
For more information and ideas, visit this website:
http://thebeachhousekitchen.com/2016/03/10/easter-egg-sugar-cookies-marbled-royal-icing//
Inspiration taken from The Pioneer Woman Magazine, Spring 2019 issue. Photos, recipe and directions on pages 84-85.
