decorating a single magnificent angel cookie, complete with pearlescent wings, gold-tinged gown and cherubic smile. (When she was completed I was very reluctant to give her away.)
seven glittery, “crystal-” studded Christmas tree ornament cookies. They were so pretty that when we were done I couldn’t bear to
let anyone eat them. I took my bejeweled treasures home and stashed them, carefully wrapped, in the freezer–where they stayed for … twelve years! I’m only admitting this now because last fall I was finally able to make myself throw them away.
The icing is completely dye-free and the recipe makes a small batch–enough to generously accent about 15 2 1/2-to-3-inch cookies. It’s designed so you can make and use several batches of different colors at once. For example, the cookies here were accented with a combination of yellow icing (tinted with thawed orange juice concentrate); light and bright pink icings (tinted with cranberry juice concentrate); a peach colored icing (tinted with orange juice concentrate and cranberry juice concentrate; and a brown icing (tinted with cocoa powder). You just choose whichever coloring ingredient from the list you need to produce the particular hue desired.
Note that the green accents shown here were made using the green tea icing recipe posted here.
Tip: The icings can be refrigerated airtight in nonreactive containers for
up to 1 week; let return to room temperature before using. If they have thickened, thin with water,
stirred in very thoroughly.
1 cup confectioners’ sugar, sifted after measuring, if lumpy, plus more if needed
measuring, if lumpy (optional)
orange, Concord grape, raspberry-white grape or cherry-grape juice
concentrate (or a combination), plus more as needed
For each color of icing you want to make, vigorously stir
together the confectioners’ sugar and the meringue powder, if using, in a
small, deep bowl. Stir in the corn syrup. Add the juice concentrate (or
a blend of concentrates) and stir until completely smooth. If a brown
color or tint is desired, stir in cocoa powder as needed. You want a
uniformly colored icing that’s think enough to pipe but think enough not to run. Adjust the consisstency as needed by
adding confectioners’ sugar or juice or water, stirring to combine
To pipe on the accents, spoon each icing into a small cone of parchment paper with
just the tip of the pointed end snipped off, or piping bag with a medium writing tip; or into a plastic food
storage bag with the tip of one corner snipped off. (Don’t fill a bag
or cone more than half full.) Mix and match the colors and pipe whatever accents are desired.