Royal Icing

This icing dries to a hard finish and is nice for decorating sugar cookies. The lemon juice improves the taste of the icing without overpowering the flavor of the cookies. Because of samonella risk from raw eggs, use powdered egg whites.

Ingredients

• 2 tablespoons powdered egg whites ("Just Whites" work well)
• 4 cups or 1 pound box of confectioner's sugar
• 6 tablespoons lukewarm water
• 1/4 teaspoon lemon juice

Instructions

1. Place the powdered egg whites and the confectioner's sugar in a large mixing bowl. Beat with hand-held electric mixer on low until well-blended.
2. Gradually beat in water and lemon juice.
3. Continue beating until icing is very thick and glossy, about 8 - 10 minutes.
4. Using a pastry bag, pipe icing onto cooled cookies.
5. If icing is too firm and will not adhere to the cookies, add more water, a few drops at a time.

Makes about 3 cups of icing.

The recipe may be halved for decorating cookines, although for gingerbread houses, etc, the entire recipe is needed.

To prevent drying, keep unused icing covered at all times with plastic wrap. Place wrap directly on icing (don't just cover the bowl). Also, place a toothpick into the decorating tip when not in use to prevent clogging.

If you wish to coat the entire surface of the cookie with icing, add water, a spoon at a time, until icing reaches the consistancy of honey.