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Tips for making roll out cookie dough:
Make sure your butter is at room temperature so it can easily combine with the sugar. As you scrape down the bowl, don’t forget to scrape the bottom of the bowl, as dry ingredients can sometimes get trapped there. Be careful not to overmix your dough! As soon as your dough starts to clump together, you’re ready to roll (literally and figuratively!)
Helpful hints to remember when making the royal icing:
Keep all icing utensils and bowls completely grease-free for proper icing consistency and to ensure the icing properly sets.
Meringue Powder is a must for this recipe. Do not substitute with raw egg whites (which can be a food safety issue) or dried egg whites; neither will produce the same results as Meringue Powder.
Do not overbeat the royal icing base. This will incorporate too much air, which will create bubbles. Vigorous stirring will also create air bubbles.