EASY DECORATING ICING FOR COOKIES RECIPES

DAWN'S EASY RED VELVET SANDWICH COOKIES RECIPE | ALLR…

Dawn's Easy Red Velvet Sandwich Cookies Recipe | Allr… image

As a Southern girl, I love baking from scratch and red velvet cakes are a must for the holidays. I usually make one every Christmas, especially one for my brother-in-law David. This year was so busy, I just didn't have time to make him one, but I am always making cake mix cookies for my girls as a quick snack in the afternoons after school, so I whipped up a batch of these gems for him for Christmas. They are out of this world! You don't just have to make them for holidays they are wonderful anytime, see for your self.

Provided by DAWNV4

Categories Sandwich Cookies

Total Time 33 minutes

Prep Time 25 minutes

Cook Time 8 minutes

Yield 24 cookies

Number Of Ingredients 11

Ingredients

1 (18.25 ounce) box red velvet cake mix
2 eggs, lightly beaten
½ cup vegetable oil
1 tablespoon bourbon
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 teaspoons evaporated milk
1 teaspoon vanilla
½ cup flaked coconut
4 cups confectioners' sugar
½ cup chopped pecans

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Mix together cake mix, eggs, oil, and bourbon in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets.
Bake in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
In a large bowl combine cream cheese, butter, evaporated milk, vanilla, and coconut. Add the confectioners' sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.
Place the chopped pecans in a bowl. Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Roll the edges of the sandwich cookies in the chopped pecans. Repeat with the remaining cookies.

Nutrition Facts : Calories 292.3 calories, CarbohydrateContent 39.9 g, CholesterolContent 29.1 mg, FatContent 14.3 g, FiberContent 0.9 g, ProteinContent 2.5 g, SaturatedFatContent 5.3 g, SodiumContent 182.1 mg, SugarContent 21.2 g

ROYAL ICING RECIPE - NYT COOKING

Royal Icing Recipe - NYT Cooking image

This is a recipe for the classic icing used to decorate cut-out sugar cookies and gingerbread houses. It hardens quickly, so be sure to cover any you're not using with plastic wrap, gently pressing the wrap into the surface of the icing to prevent a crust from forming.

Provided by Melissa Clark

Total Time 10 minutes

Yield Enough for about 4 dozen cookies

Number Of Ingredients 5

Ingredients

3 3/4 cups/1 pound/454 grams confectioners’ sugar
3 large egg whites
1/2 teaspoon cream of tartar
Pinch kosher salt
Food coloring, as needed

Steps:

In the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar and salt. Whisk until stiff and glossy.
To tint the frosting, divide into small bowls. Cover the ones you aren’t using with plastic wrap; the frosting dries out very quickly. Use a rubber spatula to stir in desired food coloring. Though not necessary, it makes life easier if you make two versions of each color — one that is thick to pipe the outline on the cookie, and one that is thinned out slightly with a little water to flood the outline.
Transfer frosting to piping bags fitted with very small round tips (sizes 1 to 2 work best). Pipe frosting onto cooled cookies and let set, at least 2 hours. Or use a pastry of paint brush to decorate cookies with the frosting.

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