Royal Icing (that’s easy enough for us commoners)
Ingredients:
- 2 large egg whites
- 1 teaspoon lemon juice
- 2 1/2 cups powdered sugar
Directions:
In the bowl of your mixer, beat the egg whites with the lemon juice. Add the powdered sugar and beat on low til smooth. Use immediately or store in an airtight container to prevent hardening.
Frosted cookies will keep several days in an airtight container between sheets of wax or parchment paper (I never got to this point because they were all eaten immediately!)
This was the first time I have ever made Royal Icing. To be honest I’ve always been a little intimidated by the prospect…I mean it has the word “Royal” in it. 🙂 Turns out it’s a really simple recipe and it’s the perfect compliment to these traditional sugar cookies.
Since it’s a fairly “runny” icing, it helps to be able to “pipe” it onto your cookies. I used this inexpensive little gadget I got at the supermarket for a couple of bucks. (Remember my Grocery Store Gadget Tour?) It worked perfectly for this!
I originally tried to pipe eyes and a smile onto the cookies, but that turned out to be a bit beyond my cookie decorating capabilities, so I improvised with chocolate chips. 🙂
If I didn’t know these cookies were gluten free I would not have been able to tell the difference. I owe a lot of that to the Cup 4 Cup flour blend….BUT….I also think that traditional sugar cookies really lend themselves well to being gluten free. So if you like another gluten free flour, give it a try! Let me know how it turns out! (Oh, and you can, of course, make these with regular flour too! Sometimes I forget to mention that!)
