This is a recipe about the icing, but I have included a simple sturdy cookie recipe ideal to use the icing on. The thing that's special about this royal icing is that it is ideal to paint decorations on a cookie. It needs a couple of hours to set, and barring experience, it usually yields great results.
You should know a raw egg white is needed for the icing. However, sugar and salt in high quantities have been used for centuries to "cook" and preserve food, so I am comfortable with this fact.
Ingredients: makes about 25
1 cup flour
¼ cup powder sugar
100g butter, soft
3 kiri squares, room temp
For the royal icing: per batch
1 large egg white
1 cup powdered sugar, sifted
lemon extract, optional
In a food processor, blitz the flour, powdered sugar, butter, and cream cheese until a soft-but firm dough is formed.
Roll the dough to about half centimeter thick and cut out cookie circles.
Transfer to a baking sheet and bake in a preheated 350F oven for about 12 minutes.
The top should remain white and unbrowned, but the bottom will have a touch of golden brown.
Allow to cool completely before decorating.
To make the royal icing, whisk together the egg white and the sifted powdered sugar (add a few drops of lemon extract if using). Carefully whisk in enough food coloring to obtain desired color. Transfer icing to a small plastic ziplock bag, remove extra air and seal the bag. Very carefully snip the tiniest hole from one of the bottom bag corners. Use as a piping bag and decorate as desired. Allow to dry fully, preferably overnight, before serving.
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