Cactus Sugar Cookies With Lemon Royal Icing

3 cups all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter
1 cup sugar
1 egg
1 tablespoon milk

4 cups powdered sugar
3 tablespoons meringue powder
9 tablespoons warm water
Lemon flavored emulsion
Green and red food coloring gel

1. Sift together flour, baking powder, and salt. Set aside. 
2. In a stand mixer, combine butter and sugar. Beat until light in color. Add egg and milk and combine. 
3. Slowly incorporate dry ingredients into wet ingredients. 
4. Divide dough in half, wrap in wax paper, and refrigerate for two hours. 
5. Preheat oven to 375 degrees. 
6. Sprinkle surface where you will roll out dough with flour. Remove one wrapped dough from refrigerator at a time. Roll out dough to 1/4 inch thick. Cut with cookie cutter. 
7. Bake for 7-9 minutes or until cookies are just beginning to turn brown around the edges. Rotate cookie sheet halfway through baking time if needed.
8. Let sit on cookie sheet for two minutes and then transfer to a wire cooling rack. 

1. Combine ingredients above in an electric mixer on low speed for about 8 minutes. 
I like to make my icing the consistency of peanut butter. Add more powdered sugar or water until you get desired consistency, then add food coloring.
2. Transfer frosting to pastry bag. 
3. Outline cookies and then fill in the inside. Let set until hard. 
4. For the next layer, since it has texture to it, I added more powdered sugar, and used a small star Wilton tip. For the flowers, I topped with one small sprinkle.
5. Let dry, then enjoy!

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