Q: Can I use regular flour instead of low-gluten flour for the cookies?
A: It’s best to use low-gluten flour for a tender texture, but if unavailable, regular flour can be used with a slight difference in texture.
Q: Is it necessary to let the icing dry between colors?
A: Yes, allowing the icing to dry between colors prevents them from bleeding into each other, resulting in a cleaner, more professional look.
Kitty Sugar Frosting Cookies
Notes
Ingredients:
- Butter: 50g
- Confectioners' sugar (for cookies): 20g
- Egg: 25g
- Low-gluten flour: 135g
- Egg white (edible): 1
- Confectioners' sugar (for frosting): 150g
- Food coloring: as needed
- Begin with the cookie dough: Soften the butter and mix well.
- Add confectioners' sugar and mix well.
- Gradually add the egg in three parts, mixing well after each addition.
- Add the low-gluten flour.
- Mix with a spatula first, then knead by hand until it forms a dough.
- Lay the dough on parchment paper, sprinkle some flour to prevent sticking.
- Roll out the dough into a thin sheet.
- Use a cookie cutter to cut out shapes and place them on a baking tray.
- Preheat the oven to 170°C (338°F) and bake for 15-18 minutes.
- For the frosting: In a bowl, whisk one egg white.
- Gradually add 150g of confectioners' sugar in three parts, mixing well each time.
- Prepare piping bags for as many colors as you need.
- Add the appropriate food coloring to each bag and mix well.
- Adjust all colors as needed.
- Outline the cookies first and then fill in the middle. Let each adjacent color dry before applying the next.
- Allow to dry completely.
- Calories: Varies based on cookie size and decoration
- Sugars: High due to confectioners' sugar
- Fat: Moderate from butter
- Protein: Low to moderate from egg and egg white
