I've never decorated cookies. I was looking at some of the pictures on this site and noticed some use Antonia's icing. Can you tell me what this is? And if it is a recipe floating out there, can you post it? Thanks in advance.

Here is the link for the icing...it is in the CC recipes. I find it great to work with...there is also a really good tutorial on making cookies, done by Antonia74..in the articles tab up top.

http://www.cakecentral.com/cake_recipe-1983-1-Royal-Icing-for-Decorated-Cookies.html

Have fun!

I just printed Antonia's reciepe. She posted the reciepe on this site.
Here it is:

Royal Icing for Decorated Cookies
Serves/Yields: about 6 cups of thick icing?
Prep. Time: 12 minutes
Cook Time:
Category: Frostings, Cookies!
Difficulty: Easy
  
This icing is mixed to a stiff consistency for outlining cookies, then can be thinned with warm water to fill in the cookie shape. I like to dry my cookies for at least 24 hours...and up to 48 hours before packaging them. This icing can be kept at room temperature in an air-sealed container for literally weeks, with a good re-mixing before you use it again. I haven't had great results with keeping it in the fridge...but un-tinted icing (i.e. white) seems to be okay from the freezer.
6 oz (3/4 cup) of warm water
5 Tablespoons meringue powder
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar
In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened...about 30 seconds.

Add the cream of tartar and mix for 30 seconds more.

Pour in all the icing sugar at once and place the bowl on the mixer.

Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.

Cover the bowl with a dampened tea-towel to prevent crusting and drying.

Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.
Source:
Contributed by: antonia74 on Monday, May 30. 2005 at 07:33:26


Let me know how it goes. Good Luck!

Does this icing have a very similar consistancy to RI? I dont like the consistancy of dry RI on a cookie when you bite into it.