I don't even like royal icing cookies, yet I keep making them. I'm so weird. "Hey kids, let's spend 2 hours making cookies that I'm not going to even eat!" "Hooray", say the kids! They are way too sweet for my liking; as you may recall I much prefer a sweet & savory cookie like a flaky shortbread for instance. But really, I just can't help it, they are so darned pretty and let's be honest, impressive. Especially these patriotic pinwheel ones, claiming to be "easy" on the cover of this month's Martha Stewart Living. I have to say, she didn't lie, they are in fact easy. And oh the kids love them! Instant sugar high no doubt.
I posted a video tutorial on how to use royal icing back in February if you'd like to check it out. I was told it was a tad too long, but at any rate, I share some tricks I learned along the way to help you achieve a "perfect" consistency for royal icing. Once you've achieved the perfect consistency, a little practice at a steady hand and consistent pressure is just about all you need to achieve these pretty cookies.
You start by outlining the cookie
Then you just start flooding it in, using your tip to push the icing around a bit to help fill it in
Here's what a cookie looks like in the beginning of the process
Drag your toothpick from the center all the way out
So you're first dragging from the center out, and then from the out into the center
And you just repeat drag out, drag in, all the way around the cookie