There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Home bakers prize royal icing because it's easy to make, can be thickened or thinned as needed, and mixes easily with food coloring. As a result, royal icing is a great choice for colorful cookie designs. Use the right technique and you'll be delighted with the results. Apply it carelessly, however, and the result can be clumps and a shapeless mess. Add this to my Recipe Box.
Place a thin line around the edge of the cookie if you want an outline. Making the outer line first will help hold the rest of the icing in place. To apply the outline, use a small applicator tip. For firm control, hold the bag by the applicator tip, about one-half inch above the cookie.
Choose a larger applicator tip to apply the main portion of icing. Apply the icing to the rest of the cookie with smooth strokes, holding the applicator one-half to three-fourth inches above the cookie. Use smooth pressure to release icing from the bag, avoiding squirting icing in clumps. Smooth out and fill in areas with a small knife or toothpick.
Allow the icing already on the cookie to dry before adding any more. Finish your cookie design by using a small applicator to add wavy lines, eyes and smiles, or other decorative elements.
Add sprinkles, chips, red hots or any other decorations to the cookie before it dries. This will allow the decorations to stick to the icing.
Correct mistakes by using a small knife to smooth out the icing or cut small areas of icing off the cookie.
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