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1
In a large mixing bowl, combine the flour and salt and set aside.
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2
In the bowl of a heavy duty mixer, beat the shortening at low speed until fluffy.
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3
Add the sugar and corn syrup and beat until well blended, then add the egg and the vanilla, beating continuously on low.
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4
Slowly add the flour mixture, about 2 tablespoons at a time.
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5
(If you are not using a heavy-duty mixer, the dough may become too stiff for the mixer to handle.
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If so, you may have to add the last of the flour by hand, kneading the dough until all of the flour is fully incorporated.)
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Put the dough in a large plastic bag and refrigerate for 2 hours.
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8
To make decorated cutout cookies, preheat the oven to 350 degrees F. Roll out the chilled dough to about 1/8-inch thick on a lightly floured surface.
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9
Cut out the dough using tree, snowflake, star, and bird patterns.
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10
Place the cookies on greased cookie sheets and bake until golden brown, about 10 to 12 minutes.
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11
Cool the cookies on racks before decorating.
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12
To decorate, tint a recipe of royal icing to your desired colors.
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13
Keep the icing covered with a damp towel while you are working to prevent it from drying out.
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14
To cover a cookie with icing, thin some of the icing with a little water and spread it on the cookie with a knife or metal spatula.
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15
Leave some of the icing thick for piping borders or other designs, using the #2 tip.
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16
Add dragees, edible glitter, colored sprinkles, or other decorations to the wet icing.
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To attach candies to un-iced cookies, brush a thin layer of clear piping gel on the cookie with a small paintbrush and add decorations.
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Royal icing is very versatile.
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It is pure white and dries very hard, so it is perfect for making flowers and bows and delicate piped work.
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It can be kept in an airtight container at room temperature for 2 weeks.
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You should stir the icing to restore its original consistency after storage, but do not rebeat.
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22
Royal icing does not work well in high humidity.
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23
5 tablespoons meringue powder (found in cake decorating stores)
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24
1/2 cup minus 2 tablespoons water
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25
OR
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26
2 egg whites*, at room temperature
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27
1/2 teaspoon cream of tartar
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28
2 teaspoons water
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29
1 pound confectioners' sugar
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30
Place all of the ingredients in the bowl of an electric mixer and beat slowly until they are all blended.
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Then beat at medium speed until the icing forms stiff peaks, about 5 minutes.
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32
Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff.
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Use immediately or cover the bowl with a damp cloth to prevent drying when not in use.
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34
Allow at least 24 hours for royal icing decorations to dry, at room temperature.
