Graffiti Cutout Cookies
Talk about playing with your food! An edible color spray lets you create ombre and color blends unlike other decorating techniques. To create the ombre effect, hold a sheet of paper over already-painted sections as you add layers the color. —Shannon Norris, Cudahy, Wisconsin
Ingredients
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- royal icing:
- 2 cups confectioners' sugar
- 2 to 6 tablespoons water
- 5 teaspoons meringue powder
- Food color spray, optional
Directions
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1In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk almond flour, salt and baking soda; gradually beat into creamed mixture.
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2Preheat oven to 325°. Between 2 pieces of waxed paper, roll dough to 1/4-in. thickness. Place on a cutting board in the freezer until firm, about 20 minutes. Remove paper; cut with 3-in. cookie cutters. Place 2 in. apart on parchment-lined baking sheets.
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3Bake until lightly browned on the edges, 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
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4For icing, in a large bowl, combine confectioners' sugar, 2 tablespoons water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Add water as necessary to reach desired consistency. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
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5Frost cookies and let stand at room temperature several hours or until frosting is dry and firm. If desired, decorate with food color spray. Store in an airtight container.
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