In preparation for my niece's wedding brunch, I decided to make some pretty wedding cookies for favors.
First, START WITH DIET COKE!!!
Okay, I feel better.
I have a cute wedding cake cookie cutter and made these cookies. Coming out of the oven.
Outline with the thicker royal icing. On a side note, do not worry about the little crack. It will be covered with the flooding icing.
I use ziploc bags and no tips. I know, lazy but I can throw everything away and have very little clean up.
Okay, all outlined.
Flood the cookies and decorate with the stiffer Royal icing.
Added some dragees.
Use a tweezer, trust me!!!
I hope you enjoyed the pictures of the cookies. I promise to show how to make these cookies as we get ready for the fourth of July.
1 1/2 cups sugar
2/3 cup shortening or butter*
2 tablespoons milk
1 teaspoon vanilla extract
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Early in the day or the day before:
In a large bowl cream the shortening and the sugar. Add the eggs, extract, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.
Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll** half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 " to 1/4" thick.
Wilton Royal Icing- Thicker decorative icing
3 T. Meringue powder
4 c. confectioner's sugar
6 T. warm water
Mix and beat on low for 3 to 5 minutes, with a stand mixer. 5 to 7 minutes on high with a hand held mixer.
If you want flooding icing, double the amount of water and mix as above. The flooding icing should look like heavy cream.