Instructions

1. Frosting: Place powder sugar, egg whites, glucose syrup and water in a large bowl and beat for 1 minute on speed 5 until smooth. Start on low then speed up. Divide frosting into different bowls for coloring. Add coloring liquid until you achieve the color you want. If frosting gets too thin, add more frosting sugar. Test frosting consistency: Draw a figure 8 on the surface and. You should see the number 8 for 2 seconds before sinking in and disappearing. Should be thick enough to pipe details but thin enough to spread smoothly on surface of cookie. Adjust frosting – thinner with water (1/2 tsp at a time), thicker with more frosting sugar. Transfer frosting into zip-lock bags. Make small hole on each bag. The smaller the hole the better the frosting detail. Pipe decorations on cookies as desired. To fill a large surface, use toothpick to spread.
2. Christmas Vanilla Cookies: Preheat Oven to 180°C (standard baking). Line 2 baking sheets with parchment paper. Beat butter and sugar in a large bowl until creamy. Add egg and vanilla, beat until completely combined. Add slowly flour, baking powder, and salt. Beat until the flour is incorporated. Dust work surface with flour. Cut dough in half, then shape into 2 discs. Roll out to floured surface to 0.5 cm thick ring. Use Christmas cookie cutters cut out shapes and use a spatula to transfer shapes to prepared baking sheets. Keep dough that doesn’t fit in the oven in the fridge). Bake for 10 minutes. Allow cookies to cool completely on trays. They will finish cooking on the trays. Decorate with color icing the way you like. Number of cookies will depend on cut out size and how thick you roll your dough.

• Servings : 40
• Ready in : 60 Minutes
• Course : Dessert and Snacks
• Recipe Type : Biscuits, Christmas Recipes, Finger foods, Kids are cooking, recipes for winter
• Ingredient : Baking powder, Butter, Caster sugar, Egg white, Eggs, Flour, Salt, Sugar, Vanilla, Water, Боя за сладки, глюкоза