Preparation Sieve flour + baking soda + salt and keep it aside. Method Beat butter and sugar until it becomes light and fluffy. Add egg, vanilla essence and beat until well combined. Mix in flour and make a smooth dough. ( I used the dough making attachment that comes with the hand mixer) Now divide the dough into 2 half and wrap it in a plastic paper and keep it in the refrigerator until firm. ( I kept it for 2 hours)
Repeat the process for the other batch also. Let the cookies cool completely. Then you can store it in an airtight container. The cookies should cool completely before frosting. Royal icing recipe Egg white – 1Fresh Lemon juice – 1 tspIcing sugar -1 1/2 cupsFood color if needed (I used red color) Method Sieve icing sugar and keep it aside. You can use powdered white sugar but make sure to sieve it. Mix egg white and lemon juice and beat well until well combined and frothy. Add sugar gradually and beat well . If necessary, you can add little more sugar or water depending on the consistency you need.For example -I needed a little thick consistency for piping the border of the cookies. So I added more sugar to 1 part of the icing prepared. Thin or flooding consistency- I used for filling the surface of the cookies. The above recipe is for flooding consistency – for filling the surface of the cookies. First pipe the borders, then fill the inside of the cookies. Decorate as you like. Use colours of your choice. Keep the icing closed with a with a wet cloth even while working as it dries faster. After use, you can store the royal icing in an air tight container inside the refrigerator.
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