Learn how to decorate cookies using royal icing with pleating and marbling effects. This fun and creative technique will make your cookies look stunning and professional.
Ingredients: For the Cookies:. - 2 1/2 cups all-purpose flour. - 1 cup unsalted butter, softened. - 1 cup granulated sugar. - 1 large egg. - 1 teaspoon vanilla extract. - 1/2 teaspoon salt. For the Royal Icing:. - 3 cups powdered sugar. - 2 large egg whites. - 1 teaspoon lemon juice. - Food coloring desired colors. Additional Supplies:. - Piping bags. - Small round piping tip. - Toothpick. - Water.
Instructions: Mix the flour and salt together in a bowl. Put away. Mix the butter and sugar in a different bowl until they are light and fluffy. Mix the egg and vanilla extract into the butter mixture until everything is well mixed together. Mix the dry ingredients into the wet ingredients one at a time until the dough comes together. Cut the dough in half, roll each half into a disc, and wrap each disc in plastic wrap. Put it in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on baking sheets. On a floured surface, roll out the chilled dough until it is about 1/4 inch thick. Cut out the shapes you want with cookie cutters and place them on the baking sheets that have been prepared. For 10 to 12 minutes, or until the edges are just beginning to turn golden. After baking, let the cookies cool for a few minutes on the baking sheets. Then, move them to a wire rack to cool completely. Mix the egg whites and lemon juice in a bowl until they become foamy. Slowly add the powdered sugar and mix it in until it's smooth and shiny. Put the icing into different bowls and add food coloring to make the colors you want. Put some of each color of icing into piping bags that have small round tips on them. With the icing, trace around the cookies that have been cooled. Wait a few minutes for it to set. Add a few drops of water to the rest of the icing to make it thinner until it's like flooding. Use a toothpick to spread the thinned icing evenly over the cookies' outline and fill in the blank spots. If the flooding icing is still wet, gently drag a toothpick through it to make it look like it has pleats or marbled patterns. Let the cookies dry and set all the way before you serve them or package them.
Prep Time: 30 minutes
Cook Time: 12 minutes
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