Icing Cookies Easily for Valentines
Valentine Icing Cookies
Instructions for Icing Cookies – Hearts – the Easy Way
1) Start with completely cooled cut-out cookies. Since sugar cookies are a stable cookie with a fairly long shelf life, we usually bake the cookies one day and then frost them the next day.
2) Grab a tube of cake decorating that you picked up half price from the Christmas sale, it’s still perfectly good and exactly the right color. Pipe a border around the edge of your heart. Do this step to all of your cookies first and by the time you’ve done all of them, the first ones should be dry enough for step #2.
Royal icing is a must for properly icing cut-out cookies. With the slim chance of getting Salmonella from eating raw eggs, we chose to print this recipe for royal icing as an alternative to the more common recipe using raw egg whites. Another alternative is to buy meringue powder, as sold by Wilton, and use their recipe.
EASY ROYAL ICING RECIPE
- Whip powdered sugar and milk till combined.
- Add corn syrup and extract and continue to blend until smooth.
- Test for consistency – drizzle some icing off your spoon and count how long you can see the drizzle before it blends into the rest of the icing. If it disappears before you reach 10 then add a bit more powdered sugar, if it holds up beyond 10 then add a drop of water.
This icing will keep in the fridge for 3-4 days, but it’s best to make it just before you wish use it because it does harden up. Cookies may remain in your cookie jar for a few weeks, but the icing is best within a week. Cut-out cookies also freeze well.