Royal Cookies
1 cup butter, softened
3 cups confectioners sugar
2 eggs, beaten
3 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 Tbsp. milk
Royal Icing (below)
Cream butter with sugar until light. Beat in eggs. Combine flour, salt, and spices and stir into butter mixture alternately with milk. Stir until dough is smooth; gather into a ball. Wrap dough and chill 2 hours. Working with part of the dough at a time, roll out 1/8 inch thick on a lightly floured board. Cut into shapes with cookie cutters and transfer to a greased baking hseet. Bake in a preheated (350) oven for 10 minutes or until firm and just beginning to color. Remove from oven and cool on baking sheet 10 minutes. Remove from sheet with a spatula. To decorate, make Royal Icing and divide into several small bowls. Tint each with a different food coloring. Using a small knife of decorating cone, apply colored icing to cooled cookies. Let stand until icing is set. Yeild: 2 dozen large cookies.
Royal Icing
1 lb. confectioners sugar
2 egg whites
4 tsp cold water
Beat together sugar, egg whites, adn water until smooth and of a soft, spreading consistency. If icing seems too thin, add more sugar; if too thick, andd a few more drops of water.
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