Rolled Sugar Cookies (Part 2): Cookie Jar
|Meringue powder mix/1 egg white||1 1⁄2 Tablespoon|
|Powdered sugar||1 1⁄2 Cup (24 tbs)|
|Warm water||3 Tablespoon (or 1 t. if using fresh egg white)|
|Vanilla/Lemon extract||1⁄4 Teaspoon|
1.In mixer bowl, with whisk attachment, add Meringue powder (or egg white) and powdered sugar.
2.Add warm water and vanilla or lemon extract. Beat on high speed for 7 minutes, until icing is fluffy.
To Decorate Flip Flop Cookies:
3.Divide icing into 3 small bowls. Using cake decorating gel colors, mix 1 bowl of green, 1 bowl of pink, then leave 1 bowl white.
4.Use 3 disposable cake decorating bags and tips and fill as follows: #3 tip (green), #3 tip (pink), #35 tip (white).
5.On cooled cookies, outline the foot with the green icing, then make the strap that goes in between the first 2 toes.
6.Use the pink icing to make the toe nail polish and the white to make a flower on the sandal. You can also put a drop of green or pink in the center of the flower.
7.Let the cookies sit, uncovered, at room temperature until the frosting sets up. You can then transfer them to an air-tight container (I use the parchment I baked them on in between the layers of cookies). The cookies can keep this way for up to 3 weeks at room temperature and can be served with your choice of beverages.
Serving size: Complete recipe
Calories 836 Calories from Fat 0
% Daily Value*
Total Fat 0 g0%
Saturated Fat 0 g0%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 276 mg11.5%
Total Carbohydrates 188 g62.6%
Dietary Fiber 0 g
Sugars 181.4 g
Protein 16 g32.8%
Vitamin A Vitamin C 18.2%
Calcium 0.1% Iron 0.01%
*Based on a 2000 Calorie diet