Orange Royal Icing

This icing dries to a hard finish and is suitable for decorating sugar cookies. The orange flavor 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

• 3 tbs. powdered egg whites
• 4 cups or 1 pound box of confectioner's sugar
• 6 tbs. water
• ½ tsp. orange extract

Instructions

1. Sift confectioner's sugar.
2. Beat all ingredients a large bowl until peaks are formed, about 10 minutes.
3. Using a pastry bag, pipe icing onto cooled cookies.
4. 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.

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.