Spring has finally sprung and I've been making cookies for my small town farmers market. These are shortbread cookies with royal icing and fondant decorations.
Royal icing recipe....
4 cups confectioner's sugar
3 tablespoons meringue powder
7 tablespoons water
In a mixing bowl blend sugar and meringue powder. (If you have a freestanding mixer, that is best)
With the mixer on low, add water. When incorporated, turn mixer to a medium-high setting and beat for six to seven minutes. Icing should look like thick marshmallow cream.
Cover the bowl with a damp cloth or the icing will crust over. (This stuff dries hard and you don't want clogs in your piping bag!!)
Color the icing to your preference, fill an icing bag or several and pipe away!
Note; Make sure that your icing tips stay clean and if you put your bag down for any reason, you'll want to cover the tip with a damp cloth or paper towel until you can get back to it. I also twist-tie the end of the bag to keep icing from oozing out the back end and help keep it from drying out.
The wee flowers in the center are made from fondant with very small cutters. You can get fondant at craft stores like Michael's. DON'T get the pre-colored fondant unless you don't want to mix your own colors. It is ridiculously expensive!