How To Ice Christmas Cookies Food

SUGAR COOKIE ICING

Sugar Cookie Icing image

This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire.

Provided by JBS BOX

Categories Desserts Frostings and Icings Cookie Frosting

Yield 12

Number Of Ingredients 5

Ingredients

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
¼ teaspoon almond extract
assorted food coloring

Steps:

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Nutrition Facts : Calories 42.4 calories, Carbohydrate 10.8 g, Sodium 0.8 mg, Sugar 10.1 g

SPARKLING VANILLA CHRISTMAS COOKIES

Sparkling vanilla Christmas cookies image

Hang these from a Christmas tree or pack them into boxes as end-of-term gifts for teachers and friends.

Provided by Lesley Waters

Categories Buffet, Snack, Supper, Treat

Time 22m

Yield Makes 20 biscuits

Number Of Ingredients 9

Ingredients

140g icing sugar, sieved
1 tsp vanilla extract
1 egg yolk
250g butter, cut into small cubes
375g plain flour, sieved
200g icing sugar, sieved
edible food colouring, optional
edible gold and silver balls
approx 2m thin ribbon cut into 10cm lengths

Steps:

Tip the icing sugar, vanilla extract, egg yolk and butter into a mixing bowl, then stir together with a wooden spoon (or pulse in a food processor until well combined). Add the flour and mix to a firm dough. Shape the dough into two flat discs and wrap them. Chill for 20-30 mins. Heat oven to 190C/fan 170C/gas 5 and line two baking sheets with non-stick baking paper.
Roll out the dough on a lightly floured surface to about the thickness of two £1 coins. Cut out Christmassy shapes (use a cutter if you like) and place on the baking sheets. Using the tip of a skewer, cut a small hole in the top of each cookie. Bake for 10-12 mins until lightly golden.
Lift the biscuits onto a wire rack to cool. Meanwhile, mix the icing sugar with a few drops of cold water to make a thick, but still runny icing. Colour with edible food colouring, if you like. Spread it over the cooled biscuits, decorate with edible balls and thread with ribbon when dry.

Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

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Create Two Icings. Create one thicker icing for edging the cookies. This will create a border for when you flood the cookie with the thinner icing.
Edge the Cookies. Use the thicker icing to create an edge along the cookie. Make sure the edge is one complete line that connects the entire rim of the cookie; otherwise the thinner icing will spill through the edge, giving a new meaning to "flooding" cookies.
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Steady the Waters. For the sections that the frosting did not fill, use a toothpick to spread the frosting and evenly disperse the icing to cover the bare patches.
Allow a Day of Rest. Allow the cookies to dry completely so that the icing can harden. (This may take up to 24 hours, depending on how thin the inner icing came out).

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