A thin coat of icing on a cookie will make a colorful foundation for decorating.  The royal icing will harden so cookies can be stacked or put in arrangements for cookie bouquets.

Recipe #1:

Mix: 6 Tablespoons of water and 3 Tablespoons of Meringue Powder

Slowly add:  4 cups Confectionery Sugar (1 Lb.) Optional: 1/2 Teaspoon     Cream of Tarter.

Beat all ingredients at low speed for 7-10 minutes until icing forms peaks or reaches desired consistency.

Recipe #2:

Purchase 1Lb. bag of Royal Icing Mix and add 5 Tablespoons water.  Mix 5-7 minutes until icing stands in peaks. Makes about 3 cups.

Notes:   Add 1/2 teaspoon of Glycerin for a “shiny” appearance.  May add flavoring as fresh squeezed lemon or vanilla flavoring (never a oil based flavor).

Royal Icing can be kept at room temperature for at least 1 week.  It must be kept covered and sealed as air exposure will dry out and harden the icing.