Royal Icing For Easter Egg Puzzle Cookies Recipes

Steps:

• Whisk together flour, baking powder, and salt.
• Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low; add flour mixture, and beat until combined. Add vanilla. Wrap dough in plastic, and refrigerate for 1 hour.
• Preheat oven to 325 degrees. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out egg shapes with a 2 1/2-inch oval cutter. Transfer cookies to parchment-lined baking sheets, spacing about 1 inch apart. Refrigerate until firm, about 30 minutes. Bake until edges are golden, 8 to 10 minutes. Upon removing from oven, cut into pieces with a sharp knife (if they're cool, it will be difficult to create clean edges). Let cool. Using a pastry bag fitted with a 1/8-inch tip and filled with royal icing, decorate as desired. Sprinkle with sanding sugar while icing is wet. If adding dots or stripes, let base layer dry first.

Steps:

• Combine sugar, meringue powder, and water in the bowl of a mixer. Beat on medium speed until smooth, about 4 minutes. (If icing is too thick, add more water, 1 teaspoon at a time.)
• Divide icing into batches, and mix in a different shade of food coloring to each to tint.

Steps:

• In a bowl, sift together confectioners' sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape.