This basic, versatile recipe is adapted from one in my new
Simply Sensational Cookies book. The icing calls for a little meringue powder or egg white powder. It’s best not to leave it out because it helps set the natural berry color and also keeps shades from bleeding together. Many discount department stores stock the Wilton brand of meringue powder along with cake decorating supplies. Supermarkets and nutrition stores sometimes carry the Deb El “Just Whites,” product or another brand of pure dried egg whites in their baking aisle.
This recipe is designed so you can make smallish batches of 3 or 4 different colors–bright pink, light pink, chocolate and white. (In case you’re wondering about the natural green icing as shown in the bowl in the upper left of the pic just above, check out the
green tea recipe here.) All together these batches of icing will yield enough to generously decorate 40 to 60 cookies. Notice how nicely the chocolate and the white contrast with the bright pink.
By the way, I made the cookies using the Good & Easy Sugar Cookies recipe in Simply Sensational Cookies, but for another a rolled sugar cookie recipe that works well,
go here. Remember that the following icing quantity makes one color of icing. For every color you want, start with 1¼ cups powder sugar and 1 teaspoon meringue powder and proceed from there.