Get into your spring training – cookie style. The icing paint is quick and easy for little kids to use and eat right away, but for a longer lasting
design, use the sturdier Royal Icing (recipe, below).
- Portion size 35 servings
- Credits : Canadian Living Magazine
In bowl, beat butter with sugar until fluffy; beat in eggs and vanilla. Stir together flour, baking powder and salt; stir into butter mixture. Gather into ball; divide in half and flatten into discs. Wrap each and refrigerate for 1 hour.
On lightly floured surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 2-1/2-inch (6 cm) round cutter, cut out shapes, rerolling scraps once.
Place, about 2 inches (5 cm) apart, on greased baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until edges are golden, about 12 minutes. Let cool on pan on rack for 10 minutes. Transfer to rack; let cool completely.
Icing paint: Whisk sugar with water until spreadable, adding more water if necessary. Remove and reserve 1/4 cup for piping; cover tightly with plastic wrap directly on surface.
Divide remaining icing among small bowls; tint with colouring as desired. Using palette or small knife, spread thin coat on cookies. Let dry, about 4 hours.
Tint reserved icing as desired. Place in small plastic bags; snip corner off each. Pipe patterns onto cookies. Let dry, about 4 hours.
In bowl, beat 3 tbsp meringue powder with 1/3 cup water until foamy. Beat in 3-1/2 cups icing sugar until stiff, about 4 minutes. Thin with up to 2 tsp water to make spreadable consistency. Cover with damp cloth to prevent drying out. Tint with paste food colouring as desired. Makes about 1-1/2 cups.
Nutritional facts Per cookie: about
- Sodium 25 mg
- Protein 1 g
- Calories 137.0
- Total fat 4 g
- Potassium 15 mg
- Cholesterol 20 mg
- Saturated fat 2 g
- Total carbohydrate 25 g
- Iron 4.0
- Folate 9.0
- Calcium 1.0
- Vitamin A 4.0