Ingredients
- 1/2 cup all-purpose flour
- 1 (18 ounce) tube refrigerated cookie dough
- Royal Icing (recipe follows)
- Assorted pastel food paste colors
Preparation
Step 1
Heat oven to 350 F.
On lightly floured board or cloth, knead flour into dough until well blended and smooth.
On lightly floured board or cloth, roll out dough to 1/4-inch thickness.
Cut dough into shapes with Easter cookie cutters. Save scraps.
Place cookies on large ungreased baking sheets, leaving 2 inches of space between each cookie.
Bake in 350 F oven 9 to 12 minutes or until lightly golden around edges. Cool cookies on sheet on wire rack 1 minute. Using large metal spatula, remove cookies to wire rack to cool completely. Reroll scraps, cut out more cookies and bake.
Meanwhile, prepare Royal Icing. Divide Icing into batches; tint with paste food colors. To make glaze for base coat, thin icing slightly with water, a drop at a time, until consistency of sour cream. Use fine-tipped paintbrush to apply evenly over cookie. Let dry. To decorate, spoon unthinned icing into pastry bag fitted with writing tip, using different pastry bag for each color. Decorate. Let dry.
Royal Icing: Using packaged meringue powder or powdered egg whites (Just Whites), prepare Royal Icing according to package directions.