Cookies with colored icing is the recipe I want to offer you today, simple but delicious. They are butter cookies, crumbly, a shortcrust pastry that does not deform during baking, filled with a sweet royal icing colored. I really love making cookies, according to the seasons, they are cheerful and bring a bit of happiness, both when you prepare them and when you eat them, and then it’s a challenge to always find new ways to decorate them.
Here you will find other cookie recipes:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 40 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 117.54 (Kcal)
- Carbohydrates 16.47 (g) of which sugars 9.11 (g)
- Proteins 1.47 (g)
- Fat 5.31 (g) of which saturated 3.32 (g)of which unsaturated 1.93 (g)
- Fibers 0.23 (g)
- Sodium 3.04 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
- 2 3/4 cups All-purpose flour
- 1 3/4 cups Powdered sugar
- 7 oz Butter
- 3 Egg yolks
- 1 teaspoon Vanilla extract
- 2 teaspoons Baking powder (leveled)
- 1 cup Powdered sugar
- 1 teaspoon Lemon (juice)
- 1 oz Egg white
- as needed Food coloring (red and green)
- Bowl
- Piping bag Disposable Piping Bags, ilauke 100 Pieces Extra Thick Nozzle Piping Bags
- Spatula TSHAOUN Spatulas for Icing Set 3 Stainless Steel Spatulas with 3 Plastic Cake Scrapers for Spreading Cream, Cake Decoration (Pink)
- Cookie Cutter Annhao Cookie Cutters, 15 Pieces Stainless Steel Pastry Cutters DIY Cookie Shapes Heart Flower Round Star, Biscuit Mold for Making Shortbread, Pastries, Cookies
Preparation of cookies with colored icing
In a bowl, mix the flour, potato starch, and powdered sugar, add the butter, softened at room temperature, and start kneading. Once a sandy mixture is obtained, add the whole egg, vanilla, and baking powder, knead everything until you get a homogeneous mixture. Wrap the shortcrust pastry dough with plastic wrap and let it rest in the fridge for about 1 hour.
Once rested, roll out the shortcrust pastry on a floured work surface, obtaining a thickness of half a centimeter (1/5 inch). With the help of a cookie cutter of any shape, cut out the cookies, place them on a baking sheet lined with parchment paper, and bake in a preheated oven at 356°F for about 12 minutes. Before icing the cookies, let them cool completely.
In a bowl, put the egg white, add the lemon juice, and mix the mixture for a few seconds with an electric whisk, at this point add the sugar (the amount of sugar to be added varies depending on the more or less compact consistency you want to achieve). Whip with the electric beaters for a few seconds until you get an icing that does not drip.
Since we need different colors, divide the icing into 2 or more bowls. Use the food colors you like best, there are different types on the market: powder, gel, or liquid. Start coloring with the tip of a teaspoon to assess how much color to add. Stir vigorously until the mixture is blended. If the color is too light, add another tip of the coloring until you reach the tone you want.
To decorate with icing, you need a piping bag with nozzle no. 1 or 2, better in steel, which guarantees a perfect decoration. You can use disposable piping bags, they are very convenient. If you decide to use the icing as a base, therefore as a covering, you can proceed with a spatula or a knife if it is small cakes. After spreading it, you can smooth it with the spatula, the icing will dry in a few hours. If you want to garnish it with sprinkles, candies, or other, do it when it is still fresh, and it will stick to the rest of the decorations.
