Cutout Cookie Decorator Icing Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg yolks and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour., On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 2 in. apart on greased baking sheets. Repeat., Bake at 350° for 13-16 minutes or until lightly browned. Remove to wire racks to cool completely. , For icing, in a large bowl, combine the confectioners' sugar, water, meringue powder and corn syrup. If desired, add extract and tint with food coloring; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture. Frost cookies. Let stand until set. , To decorate cookies, place melted candy coating in small resealable plastic bags; cut a small hole in the corner of each bag. Decorate cookies as desired.

Steps:

• Place sugar into mixing bowl.
• Combine milk, corn syrup and vanilla, and blend.
• Add liquid mixture to powdered sugar and mix thoroughly.
• Add softened butter and blend until thoroughly incorporated.
• Divide frosting into several cups, and add food coloring to each. If using liquid coloring, add a little more powdered sugar until it reaches good spreading consistency.
• Spread onto cookie with knife, or place in zip-loc sandwith bags with the corner nipped off 1/16" to pipe onto cookies.
• Decorate with sprinkles or colored sugars.
• Once cookies are decorated, place on flat surface to allow frosting to dry. Store cookies in covered container.
• NOTE: Differences in humidity may require more or less liquids to make a good consistency frosting. Sugar can be added or milk lessened to achieve the best consistency.

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill for 1 hour or until firm. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with 3-1/2 in. cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on wire racks., For icing, in a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, ice cookies. Let stand at room temperature until frosting is dry and firm, several hours. , For each color you use, in separate small bowls, combine 1/2 teaspoon food coloring with 2-3 teaspoon water. Pour onto food-safe stamp pad or folded paper towel. Press stamp gently onto pad, ensuring an even coating of coloring adheres to stamp. Press stamp gently onto dried icing. Repeat with remaining cookies. Let stand until dry, several hours. Store in an airtight container.

Steps:

• In a large bowl, stir together all ingredients until they form a ball.
• Chill for 30 minutes.
• Remove 1/4 to 1/3 of the dough and set it aside in a sealed container.
• Color the remaining cookie dough with green food coloring to desired color shade.
• Roll cookie dough onto a parchment lined cookie sheet.
• Cut trees with a tree shaped cookie cutter and remove the outside pieces of dough. (knead outside pieces into a ball so that you can redo this same process on the next cookie sheet).
• Taking out the portion which you set aside in step #2, divide it up into small groups depending on the number of colors you want your balls/garland to be.
• Color each small group with food coloring and add tiny amounts of milk until it gets to the consistency that it can be piped through a pastry/decorating bag.
• Pipe your balls/and or garland colored cookie dough unto the unbaked trees. Bake in a preheated oven to 375 degrees Farenheit for about 12 minutes.
• You will have beautifully decorated cookies without the added frosting and everyone will wonder how you did it.

Steps:

• I can not give exact amounts because it can vary depending upon climate and color depth.
• Place powdered sugar in bowl. Add a few drops of food color and a few drops of evaporated milk, stir until blended smooth. If it gets too thin add more powdered sugar. It should be thick.

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk almond flour, salt and baking soda; gradually beat into creamed mixture., Preheat oven to 325°. Between 2 pieces of waxed paper, roll dough to 1/4-in. thickness. Place on a cutting board in the freezer until firm, about 20 minutes. Remove paper; cut with 3-in. cookie cutters. Place 2 in. apart on parchment-lined baking sheets., Bake until lightly browned on the edges, 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely. , For icing, in a large bowl, combine confectioners' sugar, 2 tablespoons water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Add water as necessary to reach desired consistency. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Frost cookies and let stand at room temperature several hours or until frosting is dry and firm. If desired, decorate with food color spray. Store in an airtight container.

Steps:

• Traditional Icing:.
• In a large bowl, whisk together the powdered sugar, vanilla, salt and enough milk until you get an icing that is smooth yet not too thick but not too runny. Add a teaspoon of milk at a time if needed to create the right consistency. Divide between bowls and tint with food coloring, if desired. This makes about 1 ½ cups of icing.
• You can spread this icing onto cooled sugar cookies, or use the dip method, which is what I prefer. Carefully dunk each cookie, one at a time, into the icing and allow any excess to drip off before turning right side up and placing on a baking sheet to set. If you plan on decorating with sprinkles, you want to do that right away while the icing is still wet so that they stick. Continue dipping each cookie until all are decorated. Allow the icing to set for at least 10 minutes before storing or eating.
• Buttercream Icing:.
• In a large bowl, cream together the butter and shortening until creamy. Add the powdered sugar vanilla, salt and enough of the half and half as needed to create a smooth and creamy frosting. This should be on the thicker side and not runny at all. If the icing is too thick, you can add more half and half, a teaspoon at a time until the correct consistency is reached. Divide between bowls and tint with food coloring, if desired. This makes about 2 ½ cups of icing.
• To decorate, you can spread the frosting onto cooled sugar cookies with a small spatula or use piping bags with various decorating tips to create a more professional or intricate design. If you plan on decorating with sprinkles as well, you want to place them right after decorating with the icing before it sets.
• Royal Icing:.
• In a large bowl, beat together the powdered sugar, meringue powder, and enough water to create a thick and glossy icing. Divide between different bowls and tint with food coloring, if desired. Cover each bowl with plastic wrap or a damp paper towel to prevent them from drying out. This makes about 4 cups of icing.
• Royal icing usually has two different applications to it. One is the outline which is slightly thicker icing that you use to outline the designs on your sugar cookies. To achieve this, uncover one of the bowls of icing and whisk in ¼ teaspoon of water at a time until you reach the correct consistency. It should be thick but still pourable. Transfer to a piping bag with a small circle decorating tip. Create an outline of frosting around the edge of your cooled sugar cookies and then let set for about 5 minutes.
• The second royal icing application is referred to as flooding. To achieve this, uncover one of the bowls of icing and whisk in ¼ teaspoon of water at a time until you reach the correct consistency. It should be thinner than the first and pourable. If you lift up the beater the icing should fall and disappear in a matter of seconds. Transfer to a piping bag with a medium circle decorating tip. Then quickly pipe the icing into the center of each outlined cookie, tilting the cookie so that the icing spread out towards the outline. Use a long skewer or toothpick to help spread the icing a bit if needed or to remove any air bubbles. Allow the icing to set for about 10 to 15 minutes before storing or eating.