Flag Sugar Cookies
3 dozen cookies
- 1 1/2 cups Domino® Confectioners Sugar
- 1 cup (2 sticks) butter or margarine, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups Domino® Confectioners Sugar
- 1 1/2 tablespoons meringue powder
- 3 tablespoons warm water
- red and blue food coloring
Preheat oven to 375°F. Prepare ungreased cookie sheet.
Beat sugar and butter together in large mixing bowl, until light and fluffy. Add egg and extracts; beat well. Stir together flour, baking powder and salt in small bowl; gradually add to sugar mixture. Cover and refrigerate dough 1 hour, until chilled.
On a well-floured surface, roll out half of the dough at a time, to 1/4 inch thickness. Cut dough into rectangular, flag-like shapes.
Bake on prepared cookie sheet for 5 to 8 minutes, or until lightly browned at edges. Repeat for other half of dough. Cool cookies before frosting.
In bowl, with mixer at medium speed, beat sugar, meringue powder and warm water until stiff peaks form, about 5 to 7 minutes. If icing is too thick, add 1 or 2 drops water. If icing is too thin, add additional sugar; continue beating until desired consistency.
To decorate cookies, divide icing into 3 parts. Keep one part white, tint one part blue, and the other red. Using picture as an example, decorate to look like U.S. flag. Use pastry bag with fine tip to make red stripes; change tip to make white stars.
Meringue powder is available in specialty stores wherever cake-decorating equipment is sold. Use the icing immediately. Keep covered with a damp cloth or plastic wrap to prevent drying.