Mini Christmas Cookies
Mini Christmas Cookies |
Dairy-Egg Free Icing (Double recipe if you have more than 40 cookies)
6 cups Powdered/Confectioners' Sugar, sifted
1/2 cup Coconut Milk (or Almond Milk) + 1 tablespoon extra (if you need to flood cookies)
1/4 cup Light Corn Syrup
2 teaspoons Clear Vanilla Extract
Mini Christmas Cookies |
Close-up |
Directions
In a large bowl, sift the powdered sugar; set aside.
Using stand or hand held mixer with paddle attachment on medium-high speed, combine sugar and 1/4 cup of milk and mix for 1-2 minutes until smooth.
Add remaining 1/4 cup of milk and combine.
Close-up |
Mini Christmas Cookies |
Add corn syrup, and vanilla extract, and mix for 20 seconds.
If the icing is too stiff, add 1 tablespoon (or less) of milk and combine.
For both icing recipes, I separated the icing in plastic containers with lids according to how many different colors needed for tinting.
Keep the containers covered until you are ready to color.
Mini Christmas Cookies |
Icing |
I transferred the icing immediately into squeeze bottles and tipless bags.
I outlined each cookie and then immediately flooded it.
Decorate as desired.
For the Egg Free Icing Recipe visit, The Slow Roasted Italian:
http://www.theslowroasteditalian.com/2013/12/best-tasting-sugar-cookie-icing-recipe.html
Enjoy!
-Sophia/Two Frys
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