VALENTINE’S DAY COOKIES HANDOUT

Supplies to bring from home:

  • At least 10 and up to 20 flat cookies from any recipe, or store bought cookies (hearts or any shape you like, best if they are at least 2 ½ inches in diameter or more).One batch royal icing in an airtight container – thick consistency – RECIPE BELOW.
  • Four medium or small bowls for tinting icing and for varying the consistency of the icing
  • Four spoons.
  • Small cup for water, and measuring spoons.
  • 5 paper towels.
  • Plastic wrap.
  • Toothpicks.
  • An apron to protect your clothes.
  • A large baggie to take your decorating bags home in.
  • A large flat container to hold your decorated cookies in ONE layer. The decorated cookies will not be dry by the end of class!

Royal Icing

1 lb. or 4 cups confectioner’s sugar

¼ teaspoon cream of tartar (optional, helps to stabilize the mixture and keep it white)

3 egg whites from pasteurized eggs (they are marked on the carton “pasteurized” and there is a “P” stamped on each egg) in the shell ORsee below for substitutions*

1 teaspoon vanilla extract

  1. Sift the powdered sugar and cream of tartar into a large electric mixer bowl. Add the egg whites from pasteurized eggs in the shell ORone of the substitutes below, and the vanilla. Stir slowly by hand to allow the sugar to dissolve.
  2. Mix in your electric mixer at low speed at first, scraping down the sides to incorporate all the sugar. Slowly increasethe speed to high, and continue beating for several minutes until the icing is very fluffy and becomes quite thick and bright white colored. Icing consistency should be stiff, and the color should no longer be grayish, but bright white.
  3. Put into an airtight container. Press plastic wrap directly on the surface of the icing so that there is no air. Cover the container and store in the refrigerator for up to 2 weeks. (Be sure your container is clean and grease free, or else the icing may separate.)

*OR OPTION 2: instead of the eggs in the shell, you may use 1/3 cup pasteurized egg whites from a carton instead;

*OR OPTION 3: instead of the eggs in the shell, you may use 2 Tablespoons meringue powder plus 5 or 6 Tablespoons warm water.(Meringue powder can be purchased at Michael’s in the Wilton cake decorating supply aisle, or can be purchased at the grocery store under the brand name ‘Just Whites’ in the baking aisle.)

For eggless options, try this website: Please note, that in the recipes which use corn syrup, you must use LIGHT corn syrup.

Any questions, please email Diane Whitman at . rev. 2/3/15