Yay for this Saturday! Foodie bloggers from all over the Seattle area are coming together to have a bake sale for a cause.
May 14, 2011 from 9:30 am to noon
at Uptown Metropolitan Market
100 Mercer St in Seattle
You won’t find my cookies there this time since I was already was booked this weekend. I’ll be selling mine to my Snoqualmie Valley neighbors to help support the cause. But if you do find yourself in Seattle, be sure to stop by & say hello and maybe pick up a treat or two from all of the other amazing Seattle area foodie bloggers.
I decided that since I would like June to hurry-up and get here already that I would encourage Mother Nature by making my strawberry cookie baskets. First, I made the cutie cookies by using my favorite sugar cookie cut-out recipe.
After they were baked & cooled, I used Wilton’s royal icing recipe at the end of this blog post. I thinned some down using the additional instructions below and for the first time used the royal icing flooding method to ice them. I’ve been meaning to try this for years and so glad I finally did. I highly recommend it!
My cookies are far from perfect but now that I have tried it, I know what mistakes to watch for next time so I can prevent them. I just used the regular icing recipe for an outline and then filled in the rest with the thinned icing. I waited a couple of hours for it to dry enough for me to complete the cookies.
After allowing the cookies to dry overnight, I was then able to place them into strawberry baskets. I have been saving these baskets through the years because I make these cookies annually. I’ve noticed that recently you can’t often get strawberries in these cute containers though so I looked up some places to buy them online. Good news! You can still get them for projects like these!
Wilton Royal Icing
- 3 tablespoons Wilton Meringue Powder
- 4 cups (about 1 lb.) confectioners’ sugar
- 6 tablespoons warm water
About 3 cups of icing.
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.