Holiday Cookies

The Incredible Edible Gifts!

a little more about giving homemade happiness during the holiday season...

A tribute to Royal Icing

Check out these Chic Holiday Cookies...oolala...Might I say Sassy!!
I have to admit these cookies are getting a lot of attention around my house!

Isn't it amazing what a little royal icing and brightly colored nonpareils can do for a cookie

Although 'party favors' are not manditory, wouldn't you love to hand these out to holiday partiers? Also the perfect gift for teachers, neighbors and co-workers.

I have lovely memories of the holidays growing up.

Cookies played a big role.

My mother made what seemed like thousands of cookies throughout the month of December. Her repertoire consisted of 'nut rum balls' (which I sadly report I still don't have that recipe..arrrrrr) 'pecan sandies' 'chocolate chip' and an array of sugar cookies dusted with colored sugar. To my memory she never used Royal Icing...I was jealous of people who did! And I have to admit, up until this year I have been afraid of the whole idea of Royal Icing. This was the year to face the fear......and what a let down...Royal Icing is easy and fun!

I am now kicking myself for not finding out sooner.

Here are the results...and a few tips for those who are slightly skeptical

Chocolate Hazelnut Cookies

The Cookie. Choosing the cookie was easy. The December issue of gourmet magazine has a wonderful cookie review and recipes as their seasonal feature. The pictures are gorgeous and each recipe is inspiring. From this I pulled a couple of cookie recipes; Hazelnut Chocolate Cookies and Almond Brown Sugar. I stuck to my own sugar cookie recipe as it is always a winner. The trio make a perfect package for my iced delights.

I wanted to come up with my own original design so I looked for an icing recipes elsewhere. Having never made royal icing I felt it was important to consult her Majesty...Martha. I figure no one has the skinny on Royal Icing like Martha. Her recipe is simple and straight forward..no surprise there.

Royal Icing...as Martha would have it
Makes about 2 1/2 cups
2 large egg whites, or more to thin icing
4 cups sifted confectioners' sugar, or more to thicken icing
1 lemon, juiced

Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

When you get the icing to your desired consistency separate it into smaller batches to add color to. Play around with food coloring. I went for a vintage
pastel pallet. I store the separate colors in small plasic containers with fitted lids. I found icing the cookies in stages was the way to go. It definately tied my kitchen up for a full day, but it was worth it, the results were over the top.

My step by step

1. Make all your cookies in advance. Store them in airtaight containers until ready to ice. TIP: make sure your cookies have a golden brown edge. This will keep your cookies from going soft after you apply the Royal Icing.

Make your icing, separate and color. Store in airtight containers.

Lay your cookies out onto baking sheets or wire racks. Face side up, ready to ice.

Place icing in small pastry bag with a fine tip, or do what I did - I used disposable parchment patry bags found at the craft store, easy clean up and cheap! No fancy tips needed!

Layer your designs - allowing about 10 minutes between each application so the icing sets before applying a new color. Sprinkle on sugars before icing sets. TIP: If you are made the icing ahead of time it may go wet on you. whip with an electric mixer to fluff up the consistency.

Allow the iced cookies to dry for at least 8 hours in the open air. Don't worry that the cookies will go stale, there is enough moisture in the icing to keep that from happening...trust me!

Store cookies in an airtight container or place them directly into gift bags ready to hand out.

dreaming of sugar plums yet?????