Spring/Summer 2007

Made these cookies just for fun, to try a new icing recipe. It didn't harden completely so stacking them was quite a mess, but the taste definitely made up for it!



1 stick of butter

5-6 TBSP Liquid CoffeeMate Creamer

A few cups of Powdered Sugar



Melt butter in a large bowl in the microwave, or you can melt it in a pot on the stove.

Once melted, whisk in a few big splashes of CoffeeMate. (I don't usually measure these things...!)

Add Powdered Sugar, until the consistency you need is achieved. (just a few cups if you want to dip the cookies in it, or make it thicker if you want to pipe it on with a pastry bag.)

If you add to much powdered sugar, just add a little bit of creamer at a time until its as thin as you need!

And this was the first time I made Royal Icing. I was always reluctant because when you think of Royal Icing, you think of the Break-Your-Teeth, Rock-Solid Gingerbread House "Glue". Found this recipe on Cake Central, posted by Antonia74

(Check her out @ http://marmaladecakecompany.com/ !)

I absolutely love this, and now use it more often than ony other Icing!

6 oz (3/4 cup) of warm water

5 Tablespoons meringue powder

1 teaspoon cream of tartar

1 kilogram (2.25 lbs.) powdered icing sugar

In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened...about 30 seconds. Add the cream of tartar and mix for 30 seconds more. Pour in all the icing sugar at once and place the bowl on the mixer. Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy. Cover the bowl with a dampened tea-towel to prevent crusting and drying. Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.

I add different flavorings sometimes. I've added Lemon Extract, or Imitation Butter Flavor... They're both very Yummy!