As I’m getting ready to teach a cookie decorating class this week, I started thinking about all the different steps needed to make a class fun and successful.
The same preparation steps I use to teach a class are the same steps you would use to bake and decorate cookies with your kids.
First, make your cookie dough and chill for several hours. While the cookie dough is chilling, decide what cookie cutters you want to use. I like to make cookies similar in size so they will bake evenly. If you really must have a ‘giant butterfly’ cookie then bake this cookie on a baking sheet all by itself. You will be much happier with the results. Remember always use parchment or a Silpat liner on your baking sheets. (Plan on 3 to 4 cookies for each child to decorate.)
Once your cookies have been baked and cooled, it’s time to make the icing.
I would limit your icing colors to five or less. Make several double batches of royal icing and place it in a covered bowl to keep it from drying out.
Take some of the white icing and place it in a medium size bowl. Place a very small amount of color gel or color paste into the icing and mix well.
Pour the colored icing into a quart size freezer zip lock bag. Or place it directly into a prepared pastry bag fitted with a #3 or #4 tip. You can also place small amounts of the colored icing into pint size zip lock bags. Nip a small hole in one of the points and use this as your pastry bag.
Seal the bag(s) well. Repeat with the other colors you make.
If using pastry bags, keep the tips moist by placing them in a tall glass with a damp paper towel in the bottom of the glass.
You are now ready to start your cookie party! Be sure you get out all the sprinkles, jimmies and other candies in the cabinets. Most of all , have fun by turning a dull summer afternoon into ‘arts and crafts time’ that you can munch! Yum!
Royal icing: 1 lb powdered sugar, scant ½ cup water, 5 tbls. meringue powder, 1/8 tea. real vanilla. Beat all ingredients until smooth. Keep covered.