For a pretty platter, use a variety of cookie cutters, such as butterflies, dragonflies or flowers.
- Portion size 40 servings
- Credits : Canadian Living Magazine, June 2009
Ingredients
Royal Icing Paint:
Method
In large bowl, beat butter with sugar until fluffy; beat in egg, vanilla and orange rind. In separate bowl, whisk together flour, baking soda, cream of tartar and salt ; stir into butter mixture in 3 additions. Divide in half; flatten into discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)Dust 1 of the discs with flour. Between waxed paper, roll out to generous 1/8-inch (3 mm) thickness. Using 3-inch (8 cm) cutters, cut out shapes, rerolling scraps. Freeze on waxed paper-lined baking sheets until firm, about 15 minutes. Repeat with remaining dough.
Transfer to parchment paper-lined or greased baking sheets, arranging about 1 inch (2.5 cm) apart. Bake in 375°F (190°C) oven until edges are firm and golden, 7 to 9 minutes. Transfer to racks; let cool. (Make-ahead: Freeze in airtight container for up 1 month.)
Royal Icing Paint: In large bowl, beat water with meringue powder until foamy, about 2 minutes. Beat in sugar until stiff, about 9 minutes. Divide among 4 bowls. Tint each desired colour. Cover with damp cloths to prevent drying out.
Using piping bag fitted with small plain tip, pipe icing outline around cookies and details as desired. Let dry for 1 hour. (Make-ahead: Store in airtight container for up to 2 days.)
Nutritional facts Per cookie:about
- Sodium 69 mg
- Protein 1 g
- Calories 147.0
- Total fat 5 g
- Potassium 25 mg
- Cholesterol 17 mg
- Saturated fat 3 g
- Total carbohydrate 25 g
%RDI
- Iron 3.0
- Folate 8.0
- Vitamin A 4.0
