I’m showing my blog some extra love today with some very fitting X + O cookies. If you follow my blog, you’ll know that I don’t typically post recipes on Wednesdays. It’s something I hope to change, but until I can figure out how to slow down time or find a legitimate reason for quitting school, three recipes a week (not so bad) will have to do for now.
The reason for today’s post is an obvious one. Today marks the 12th anniversary of the September 11th attacks, and I think the world could use a few more X’s and O’s as we commemorate those we lost. Here they are in the form of sugar cookies, but I hope you take some time to share real hugs and kisses with those near and dear to you today of all days.
Recipe and instructions after the jump.
Making sugar cookies with royal icing is always an undertaking, and many more steps. I made these for my coworker’s office bridal shower (along with apple pie cupcakes and risotto balls), so the extra effort was well worth it. This recipe from Alton Brown is a good one. Follow along and make them your own with your choice of cookie cutter.
What really makes these cookies though isn’t the cookies themselves, but the royal icing. Royal icing that I colored and divided in these four different shades of pink. I love me some ombre. And these clear condiment squeeze bottles work great for this kind of thing.
The big sugar sprinkles are the next-best thing.
Try to be zen about the cookie-icing process. Outlining and filling the cookies takes time and care, but you can do it. And in the off-chance that you can’t, when no one’s looking, dunk your cookies into the icing and sprinkle on the sugar. It all goes down the same anyway. No judgment here. Not every cookie has to be a photo-op. File that under lessons I need to teach myself.
Whether you do it in cookies or kisses, make sure you spread some love today. We could all use it. xoxo
- 4 cups powdered sugar, sifted
- 3 Tbsps meringue powder
- 10 Tbsps of warm water, more if needed
- Combine ingredients in the bowl of an electric mixer.
- Beat on low speed for 8 minutes. The icing should be the consistency of toothpaste, add water if it looks too thick.
- Divide icing into bowls and add food coloring to each, mix.
- Transfer icing into condiment bottles.
- Start by outlining the cookie with the royal icing.
- Next, fill or "flood" the cookie with icing.
- Add sanding sugar, sprinkles, or nothing at all. I happen to like the crunch.
- Let dry and harden.