Who wouldn't want to open a present adorned with an edible homemade gift tag? Once the cookies are completely dry, slip them into cellophane sleeves (to keep them fresh and ready to eat), tie with pretty ribbons and attach to gifts.
- Portion size 20 servings
- Credits : Canadian Living Magazine: December 2013
- 1 Basic Sugar Cookie Dough
- dragees assorted sprinkles and/or coarse sugar
- 1/3 cup lemon juice
- 3 tablespoons meringue powder
- 3 1/2 cups icing sugar
- food colouring in desired colour(s)
MethodBetween waxed paper or on lightly floured surface, roll out dough to 1/4-inch (5 mm) thickness. From card stock or cardboard, cut out 2-1/2- x 4-1/2-inch (6 x 11 cm) rectangle; cut off both corners on 1 short side to resemble gift tag. Place template on dough; using sharp paring knife, cut around template to make shapes, rerolling and cutting scraps.
Using small end of plain piping tip or lollipop stick, make small hole at cut-off end of gift tag. Place cookies, about 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Refrigerate until firm, about 20 minutes.
Bake, 1 sheet at a time, in 375 F (190 C) oven until edges and bottoms are light golden, 12 to 14 minutes. Let cool on pans on racks for 1 minute. Transfer to racks; let cool completely.
Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week orfreeze for up to 1 month.
Lemon Icing: In bowl, beat lemon juice with meringue powder until foamy, about 2 minutes. Beat in icing sugar until stiff, about 4 minutes; tint with food colouring as desired. Spoon some of the icing into piping bag fitted with small plain tip; cover remaining icing with damp towel to prevent drying out. Pipe thick outlines around edges of cookies as desired. Let stand until dry, about 20 minutes.
Spoon some of the remaining icing into small bowl; stir in water, 1/2 tsp at a time, until easy to spread. Tint with food colouring as desired. Pipe or spoon inside outlines on cookies as desired; using toothpick or skewer, spread to piped edges, popping any air bubbles.
Decorate with sprinkles, drag?es and/or coarse sugar as desired. Let stand until dry, about 30 minutes. Spoon remaining thick icing into piping bag fitted with small plain tip; pipe names and/or messages onto cookies; let stand until dry, about 30 minutes.
Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days.
Nutritional facts per cookie: about
- Fibre trace
- Sodium 63 mg
- Sugars 31 g
- Protein 3 g
- Calories 241.0
- Total fat 7 g
- Cholesterol 26 mg
- Saturated fat 4 g
- Total carbohydrate 42 g
- Iron 6.0
- Fibre 0.0
- Folate 11.0
- Sodium 0.0
- Sugars 0.0
- Calcium 1.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 6.0
- Vitamin C 2.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0