![]() Let the cookies set at room temperature, at least 1 hour. Decorate with the colored icing while the white icing is still wet. Using a small offset spatula or the back of a spoon, spread the icing to cover the cookie. Snip a corner of the white icing bag and pipe a generous amount inside the border of each cookie. Place half of the thinned icing in a resealable plastic bag and tint the rest with red and/or green gel food coloring. Thin the remaining icing with a few drops of water until it's the consistency of syrup. Use this icing to pipe a thin border around the edge of each cookie. Cover surface of icing tightly with plastic wrap while not using to prevent crust. When icing reaches the desired consistency, add juice beat well. Lightly beat egg white in a small bowl with a wooden spoon add icing sugar, a heaped tablespoon at a time, beating well after each addition. ![]() Here's how to do it: Transfer about 1/2 cup of the royal icing to a resealable plastic bag and snip a small corner. Sift the icing sugar through a very fine sieve. "Flooding" is a technique used to cover a cookie completely with royal icing. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing. Working with one bowl at a time, stir in a few drops of gel paste. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Cover each with plastic wrap pressed directly against the surface. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm reroll once to cut out more cookies. Store in airtight container in refrigerator for up to 3 days. Cut out shapes with 2-to-4-inch cookie cutters arrange 2 inches apart on the prepared baking sheets. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. ![]() Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Line 2 baking sheets with parchment paper. Add more powdered sugar if the icing seems too thin (the. (The dough can be frozen for up to 1 month thaw overnight in the refrigerator before rolling.) In a large bowl, beat the powdered sugar, milk and egg whites with an electric mixer until thick and glossy. Wrap and refrigerate until firm, at least 1 hour. Divide between 2 pieces of plastic wrap shape into disks. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Add the egg and vanilla and beat until incorporated. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl set aside.
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