I used AmeriColor soft gel paste food coloring and Wilton’s pearl dust silver.
How to make the water colored look: you dip a little bit of food coloring on your brush then dip it in the extract ( I used almond extract.) brush a little bit off on to a napkin before brushing it on your cookies.
Sugar Cookies and Royal Icing recipe:
Ingredients for the Sugar Cookies:
-3/4 cup butter
-3/4 cup granulated sugar
-1 large egg
-1 teaspoon almond extract
-2 teaspoons vanilla extract
-2 1/4 cups flour
-1/2 teaspoon baking powder
In a large bowl, beat butter until smooth. Add sugar and beat on high until fluffy. Add egg, almond extract, and vanilla extract and beat on high for 1-2 minutes. Add flour (mixing in approx. 1/2 cup at a time) and baking powder. Beat on slow until all mixed together.
Roll out the dough, then put into the refrigerator for an hour (can stay in the refrigerator for 1 day if needed).
Once it has been chilled, roll out to desired thickness (1/4 of an inch thick is optimal). Cut into desired shapes with a cookie cutter. Bake at 350 degrees F for 8-11 minutes.
Ingredients for the Royal Icing:
– 3/4 cup of warm water
-2lbs to 2.25lb of powdered sugar
-1/2 teaspoon cream of tartar
-11 Tablespoons pasteurized egg whites (can be replaced with 5 Tablespoons of meringue powder)
-1 teaspoon of vanilla
Mix water, powdered sugar and cream of tartar together in a bowl with an electric mixer. Stir in the egg whites or meringue powder by hand. When mixed well, beat with an electric mixer on low speed for 30 seconds. Turn the mixer to medium-high speed and beat for 1-2 minutes, until icing is very white and silky. Pour in extract and food coloring as desired. Mix until all blended (try not to over beat.)