(plaid), prepare Royal Icing. Divide icing in half, placing one half in a medium-size bowl. Divide remaining half of icing among 3 small bowls or cups. Tint icing in medium-size bowl pale yellow with yellow food coloring (see Note). Mix one small bowl of icing with burgundy food coloring, another with teal food coloring, and the last bowl with violet food coloring. Spoon icings (except yellow) into separate small pastry bags fitted with small (#1) writing tips. With pastry brush, paint the front of each cookie with a think coat of the yellow icing, being sure not to cover pierced hole; let dry and paint again. When yellow icing has dried, pipe decorateive lines, dots and curls on front of cookies using other colored icings. To store cookies, place them in a single layer in airtight containers. ROYAL ICING: In large bowl, with electric mixer on low speed, beat two 1-lb packages confectioners' sugar, 6 large egg whites (if cookies will be eaten, use meringue powder and follw package instructions for Royal Icing: see Note), and 1 teaspoon cream of tartar until mixed. Increase speed to high, beat until very thick and fluffy-about 6 minutes. Cover tightly with plastic wrap to prevent drying until ready to use. Makes 4 cups. Note: We used Wilton's Egg Yellow, Burgundy, Teal and Grape Violet food coloring and meringue powder, which can be purchased wherever cake decorating supplies are sold or by calling Wilton Industries at (800) 772-777
1. Country Living/November/1994 Scanned & edited by Di Pahl & <gg>