Serves: 5
Total Calories: 202
Yield: 2 dozen
Bride & Groom Cookies:
Following package instructions, prepare and bake sugar cookies using a 2-inch heart-shaped cookie cutter; let cool. Spoon one cup each of the Royal Icing and Black Royal icing into separate plastic zipping bags. Seal bags and snip off a tip on each. Referring to photo, pipe outlines of white Royal Icing and Black Royal Icing onto the cookies. Let icing set. Thin remaining icings with a little water and use a spoon to spread the icing on the cookies, filling in the outlines.
Black Royal Icing:
Use an electric mixer to combine powdered sugar, cocoa and meringue powder. Mix in gel paste coloring until desired color. Gradually beat in water until icing is desired consistency. Beat on medium-high speed until glossy, 5 to 7 minutes.
This Bride & Groom Cookies recipe is from the 101 Cupcake, Cookie & Brownie Recipes Cookbook. Download this Cookbook today.
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