Nelson Cookie Bake Snow White Icing Recipes

Steps:

• Combine powdered sugar, powered egg whites and water until smooth. (Water can be adjusted to obtain the right consistency.)The consistency of the icing should be firm enough so that when a spoon is withdrawn, the icing which is drawn up will not settle back, but stay in exactly the shape drawn. However, do not make the icing too stiff or it will not flow freely through the decorator bag with tip.
• Separate Icing into separate bowls. Add a different color of Paste Food Coloring to each bowl of Icing to obtain the desired colors for decorating the cookies.
• Place the Piped Icing in a decorating bag fitted with a decorating tip and decorate cookies.
• Let cookies dry completely prior to storing them.

Steps:

• Heat oven to 350 degrees.
• Combine sugar, melted shortening, buttermilk, and eggs and mix until smooth.
• Add baking soda, cream of tarter and flour. Mix until well blended.
• Drop by cookie scoop on cookie sheet.
• Bake 8-10 minutes at 350 degrees.
• Let cookies cool. Then frost with Pillsbury Vanilla icing. Add sprinkles. Allow frosting to set prior to storing the cookies.

Steps:

• Combine all ingredients in mixing bowl and beat with electric mixer until smooth. (May need to adjust water to get the right consistency.).
• Spread on cooled rolled out cookies.
• Add sprinkles if desired.

Steps:

• Beat shortening until soft.
• Beat in flavouring, and a few teaspoons water.
• Slowly add in icing sugar.
• Add more water, depending on desired consistency. Colour however you like!
• Icing can be stored either in the refrigerator for a few weeks, or in the freezer for quite a few months! Enjoy!

Steps:

• add all ingredients stir well and let sit for awile then stir a lil more.
• then put on cake an cupcakes etc.

Steps:

• Cream butter and sugar.
• Beat in egg and flavoring.
• Combine and add flour and salt.
• Chill dough 3-4 hours.
• Preheat oven to 350°F.
• Roll thinly and cut.
• Bake 5-7 minutes, (this is because I roll them very thin,you might want to cook them longer if you don't roll them thin -- see other peoples notes).
• Ice with either Almond or Royal Icing.
• The Almond Icing is a thin icing that you can "paint" on the cookies. I actually use paint brushes, and have fun coloring the icing.
• The Royal Icing dries hard. It can be used to "glue" tails back on kittens (cookies) and trunks on elephants. It also holds the cookies together better for shipping. I use a small metal spatula for spreading this, and use a lot of sprinkles and other adornments with this icing.
• The amounts of sugar and liquid are flexible to your own preferred consistency.

Steps:

• Stiff Consistency: In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form.
• Add 4 cups sugar, one cup at a time, beating at low speed after each addition.
• Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each.
• Add salt and flavorings; beat at low speed until smooth.
• Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
• For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.

Steps:

• Sieve icing sugar.
• Keep aside.
• Place water in a double boiler.
• Sprinkle gelatin and keep stirring.
• Add glycerin and liquid glucose to the gelatin.
• Stir well.
• Make a well in the icing sugar.
• Pour the mixture in the centre.
• Add egg white.
• Knead to form a soft dough.
• Store in an airtight container.

Steps:

• Mix powdered sugar, milk and vanilla until smooth.
• Add food coloring and mix until well blended.
• Dip Bonbon Cookies in icing. Let set completely prior to storing cookies.

Steps:

• Heat oven to 350 degrees.
• Mix thoroughly butter, sugar, vanilla.
• Add red food coloring.
• Mix in flour and salt until dough hold together. (If dough is dry, mix in 1 - 2 Tablespoons light cream.
• Mold dough by teaspoonfuls around Maraschino cherry.
• Place cookies about 1 inch apart on parchment lined cookie sheets.
• Bake 12 - 15 minutes or until set but not browned.
• Cool. Dip tops of cookies into Icing.

Steps:

• Line chilled cookie sheets with wax or parchment paper. Set aside.
• Melt chocolate in a large heavy pot over LOW heat, stir frequently until chocolate melts.
• Remove from heat and gently stir in nuts and noodles.
• Drop mixture onto cookie sheets to look like little icebergs!
• Refrigerate until needed.
• Store in an airtight container, these will keep for about 2 weeks, if they last that long!