White Christmas: Festive Holiday Cookies

By Tara Bench

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Ginger Lemon Rounds
Photo by Kate Mathis

Lemon Royal Icing

In a mixing bowl combine 4 tablespoons meringue powder or powdered egg whites, 4 cups confectioners' sugar and 1/3 cup plus 1 tablespoon fresh lemon juice. Mix on low speed, scraping sides and bottom of bowl as necessary, until icing is smooth and glossy, about 5 minutes. Thin icing by adding more lemon juice or water 1 tablespoon at a time to create desired consistency. For flooding, icing should be just thicker than honey; if you're piping designs, the icing should be thick enough to hold its shape. Store in an airtight container in the refrigerator for up to 4 days or use immediately. Stir before using. Makes 2 1/2 cups


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