Here's what came of all the cookie testing.
I decided to use a modified royal icing once I realized
that it wasn't the food poisoning that scared me -- I
just hate the idea of eating raw egg whites in any form!
I could, of course, get over this whole aversion if the
icing tasted amazing. But it didn't. So I moved on.
Here's the icing recipe I ended up using:
[Note: My favorite sugar cookie recipe thus far is Martha Stewart's Ideal Sugar Cookies
- 2 cups powdered sugar, sifted
- 2 tsp corn syrup
- 1 squeeze fresh lime
- 1 tsp vanilla (leave out for white icing... or use brandy)
- half & half [added gradually to correct consistency]
- gel paste food coloring*
using brandy rather than milk, rolled out to 1/4" instead of 1/8" and baked 12 minutes, just
until any edge turns golden.]
This piped on well, flooded great, and tasted fine.
Also didn't get as crunchy as the real royal icing,
which was nice. Yesterday's reviews were lots of
thumbs-up. Now to face the hardcore critics --
the kindergarteners! Anyway, Happy Birthday,
my little buddy. I love you!
*As I mentioned last year, icing can be colored
naturally, with turmeric (yellow) or berry juice
(pink or purple). There's also a natural line of
food coloring that's available. Haven't found it
locally, though, and it's pricey online.