Mini Christmas Cookies

Mini Christmas Cookies

I made Mini Christmas Cookies for my nephew Matthew with an Dairy-Egg Free Icing. I love this icing as it has a lovely shine, tastes great, and have used it for many years. I highly recommend it if you cannot use egg whites.

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