Mix the ingredients
Refridgerate overnight or freeze for a few hours so the dough is hard enough to roll.
Preheat Oven to 425''
Roll out on flour and cut out the shapes
Bake at 425 for 5 minutes. (I actually bake 4 minutes and spin my tray and then do another 3 minutes since my oven doesn''t cook evenly).
Let cookies cool completely
For the Royal Icing, I buy the Meringue Powder at Michael's or a Baking Store and the amount water needed in on the can. Add Wilton Colors (MIchael's) or Natural Food Coloring.
To Glaze mix each color in a plastic, disposable cup and paint the icing/glaze on with children't paint brushes. The thicker the glaze, the less it will run.
Allow 4-5 hours for the cookies to dry before stacking or bagging in Ziplocks.
20 minutes to make dough, 1 hour to bake a few dozen and and hour to glaze. 2 day project
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (1933g)|
|Recipe Makes: 2|
|Calories from Fat: 1713 (25%)|
|Amt Per Serving||% DV|
|Total Fat 190.3g||254 %|
|Saturated Fat 71.3g||356 %|
|Monounsaturated Fat 80.1g|
|Polyunsanturated Fat 23.3g|
|Cholesterol 2192.1mg||675 %|
|Sodium 894.3mg||31 %|
|Potassium 1151mg||30 %|
|Total Carbohydrate 1193.8g||351 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 1182.8g|
|Protein 102.2g||146 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6830
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