Photo by: Lara Robby
INGREDIENTS
1 roll (16.5 ounce) ready-made
sugar cookie dough (think:
Pillsbury)
4 large egg whites
1/4 teaspoon cream of tartar
6 cups confectioners’ sugar,
sifted
Liquid food coloring
DIRECTIONS
1. Roll out the dough, half a package at a time, and cut out shapes with prom cookie cutters, like the ones at kitchengifts.com. Bake according to the dough package directions; cool.
2. For icing: With an electric mixer, beat whites on low speed for about 1 minute. Add cream of tartar; mix on low for about 2 minutes. Mix in the sugar gradually until just blended. Next, mix icing on medium until it looks like pudding. Divide into several bowls and make the colors you want with the food coloring. After icing, let them dry for several hours until icing hardens; when dry, store cookies between layers of waxed paper.
Makes 13 cookies with 5-inch cookie cutters.
Once your cookies have cooled, you’re ready to start decorating!
Insert a small, round tip into a pastry bag and fill the bag halfway with white icing. (Cover the unused icing with a damp paper towel to prevent it from drying and hardening.) Using steady, even pressure, pipe the icing onto the surface of the cookie to create an outline for each section you plan to color. It’s important to close each line completely to form a barrier — gaps will cause the colors to run into each other. Allow outlines to harden before filling in with colored icing.
Now it’s time to prepare your colors. Divide the icing into individual bowls, so that you have one bowl for each color you plan to use. Use the tip of a toothpick to add a small amount of food coloring paste, or add liquid food coloring a few drops at a time, and mix after each addition. To fill your outlines, adjust the consistency of each mini icing batch by adding a little water to the icing. The icing should be thin enough to fill in the outline easily. Once the icing is ready, pour each color into a separate pastry bag, filling no more than half full, and fit it with a small, round tip. Gently pipe the thinned icing into the outlined designs, making sure the colors fill each section of your outline.
Once all of your cookies are decorated, allow the icing to dry completely. This can take several hours. Your frosted cookies will remain fresh for several days in an airtight container. Store cookies between layers of parchment or waxed paper. Enjoy!
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