|make your stomach happy||.||
Now for the fun part:
cutting the cookies. Use whatever cookie cutters suit your fancy (hint:
it helps to flour the cutters if you donít want them to cling to the
dough). Transfer the cookies to the cookie sheet, using a spatula if
necessary. Sugar cookies donít expand much when they cook, so
thereís no need to leave too much room between them as you place them
on the sheet. Re-roll leftover dough and cut out more cookies.
Once youíve filled up a
sheet, pop the cookies in the oven and bake for about 7 minutes, until
just barely beginning to turn golden. Do not overcook your cookies,
unless you like your cookies crisp, of course. Let the cookies cool on
the sheet for 5 minutes, then transfer to a wire rack to cool
completely. Repeat steps 3-5 until youíve used up all the cookie
dough, making sure to cool the cookie sheet before putting on a fresh
batch of cookies.
together the powdered sugar and powdered egg white in a bowl. Whisk in
water until you have a liquidy, but somewhat thick, consistency Ė
basically, you want something thatís easy to spread, but not so watery
that it slides right off the cookie. Divide the icing into smaller
bowls, the number of which will depend on how many colors youíre
planning to mix up (I generally stick with four or five). Follow the
instructions that come with your food coloring and mix up your palette.
If youíre using the gel concentrates, use the colors very sparingly:
a little really will go a long way.
get the printer-friendly recipe