Looking to channel your inner Martha and whip up some professional looking Easter cookies? It’s easy!
• Pick up a few cookie cutters at your local kitchen shop, or order from our favorite source, The Cookie Cutter Shop.
• Place one package refrigerated sugar cookie dough (such as Pillsbury) in a large mixing bowl. Mix in about 1/4 cup of flour to make a stiff dough. (The extra flour will help the cut-out cookies hold their shape while baking.) Now, just roll dough to 1/4-inch thick, cut out shapes, and bake according to package directions.
• To decorate, use your favorite frosting, icing or melted chocolate to cover cookie. Royal icing is the best choice if you want a very smooth surface, and it colors beautifully. Royal icing typically uses raw egg whites. To eliminate the risk of salmonella when using raw egg whites, meringue powder is recommended.
Royal Icing with Meringue Powder: In large bowl, stir together 4 cups confectioners’ sugar and 3 tablespoons meringue powder. Add 1/2 to 3/4 cup water and beat on high until a ribbon of icing falls back into the bowl and remains on the surface of the icing for a few seconds before disappearing. This is the best consistency to cover or “flood” the entire surface of the cookie. Tint icing with a tiny bit of food color or paste. Place cookies on cooling rack over a cookie sheet, and “flood” by gently spooning the icing over them. If icing is not thin enough, add water, a teaspoon at a time, until it spreads easily.
Before cookie dries, sprinkle with your favorite sugars and sprinkles. Check out Wilton Decorating for more creative decorating ideas & tips.
Note: You can purchase meringue powder at large party stores, kitchenware shops and some supermarkets.