Categories: Baking

Ingredients

• 4 dozen sugar cookies (we baked 2-, 2-1/2- and 3-inch rounds)
• 1 pound (4 cups) confectioners' sugar
• 5 tablespoons meringue powder or powdered egg whites
• Gel paste food coloring

Directions

1. With an electric mixer, mix sugar, meringue powder and 1/2 cup water on low speed, scraping sides of bowl until icing thickens to a yogurt-like consistency, about 4 min.

2. Divide icing among three bowls and tint black, green and orange.

3. Transfer to piping bags fitted with #3 plain tips and secure bag ends with rubber bands to prevent drying

4. Create a smooth layer of icing by outlining each cookie first; then pipe in the center area (icing will run together).

5. Let dry about 10 min before adding spirals.

6. Allow icing to set about 3 hr or overnight.

7. Store covered for up to 1 week or frozen for up to 2 months.

8. Makes 4 dozen frosted cookies.

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