Border Sugar Cookies Food

SUGAR COOKIE ICING

Steps:

• Sift the powdered sugar into the bowl of a stand mixer. Using the whisk attachment, add the corn syrup, vanilla extract, and 2 tablespoons of milk. Pulse on and off eight times. Mix on low speed (setting 2) for 5 seconds. Use a spatula to scrape down the sides of a bowl.
• Add 2 tablespoons of milk and mix on low speed (setting 2) for 10 seconds. Scrape down the sides of the bowl. Mix on medium-low speed until combined, about 15 to 20 seconds. The icing should be smooth, thick like honey.
• The icing consistency should hold its shape well for piping the border, as well as flooding the inside area. Let the border set, then fill the center with more icing. For a thinner consistency, gradually add more milk, ½ teaspoon at a time. For a thicker consistency, add 1 teaspoon of powdered sugar at a time.
• Use icing as is, or divide into separate bowls. Mix with gel or food coloring until the desired hue is reached. If not using immediately, place a piece of plastic wrap directly on top to prevent the icing from drying out.
• Transfer icing to a piping bag or squeeze bottle to make designs. Make sure to add on any sprinkles, nonpareils, or other decorations while the surface is still wet.
• Dry decorated cookies on a baking sheet lined with parchment paper or on top of a wire rack. It will take about 1 to 2 hours to set and dry the surface. Store finished cookies in an airtight container for up to 1 week.

SUGAR COOKIES WITH ROYAL ICING

Steps:

• Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
• Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.
• Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.