It’s an age old dilemma….what to bring to the 4th of July cookout or any summer get-together?

How about…cookies?  I promise you’ll get a few ooh’s and ahh’s!

Any sugar cookie recipe will do for the cookie part.  You can make them big, like above…

…or little, like these mini stars.

Here’s how to decorate them:

First, you’ll need Royal Icing…

• 1 pound powdered sugar
• 5 TBSP meringue powder
• scant 1/2 c. water
• a few drops of extract (optional)

1. Combine the meringue powder and water with a whisk attachment using an electric mixer.
2. Beat until peaks begin to form.
3. Sift in the powdered sugar and beat on low to combine.
4. Increase speed to high and beat until stiff peaks form. (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.)
5. If using an extract, add it then beat for a few more seconds to incorporate.
6. Divide into 3 containers, leave one white, tint one blue and the other red (I recommend AmeriColor Gel/Paste Food Colorings).
7. Cover with plastic wrap pressed down onto the icing to prevent drying.

To decorate:

• With white icing, use a #3 tip to outline the stars.
• Thin the blue and red icings with a bit of water until it is the consistency of syrup.  Cover with a damp dishtowel and let sit several minutes.
• Run a rubber spatula through the icings to gently break any large air bubbles.  Transfer to squeeze bottles.
• Apply the base color to the stars, using a toothpick to guide into corners.
• While the base color is still wet, drop on dots of the alternating color.
• Pipe over the white border once more to make it stand out.
• Let dry overnight.
• Using a small paintbrush, cover the white raised outline with corn syrup.
• Sprinkle with sanding or sparkling sugar and shake off any excess.

Happy Summer!