Sugar cookies look oh so nice, when they’re iced! This Easter season, In the Mix has upgraded the egg. Impress your guests with these decadent treats that are truly one of a kind.
Net Wt: 15.2oz (431g)
Serving Size: 1/12 of package Serving Size Grams: 36g Servings Per Container: 12 MIX PREPARED Calories: 130 230 Calories From Fat: 0 60 Total Fat: 0g 6g Total Fat (%): 0% 9% Saturated Fat: 0g 4g Saturated Fat (%): 0% 20% Cholesterol: 0mg 30mg Cholesterol (%): 0% 10% Sodium: 125mg 135mg Sodium (%): 5% 6% Total Carbohydrate: 30g 40g Total Carbohydrate (%): 10% 13% Sugars: 16g 26g Dietary Fiber: 0g 0g Dietary Fiber (%): 0% 0% Protein: 2g 3g Vitamin A (%): 0% 4% Vitamin C (%): 0% 0% Calcium (%): 0% 0% Iron (%): 4% 6%INGREDIENTS:
Cookie Mix: Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Natural And Artificial Flavors, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Sodium Bicarbonate, Salt.
Royal Icing Mix: Confectioners’ Sugar (Sugar, Corn Starch), Dried Egg Whites, Cream of Tartar, Natural And Artificial Flavor.
Color Powders: Dextrose, Red 40, Red 40 Lake, Blue 1 Lake, Yellow 5 Lake, Yellow 6 Lake.CONTAINS:
Wheat and Egg
You will need:
6 TBSP room temperature butter
1 TBSP water
For royal icing:
3 TBSP + 2 tsp water
1 cup powdered sugar
toothpicks for use in decorating process
1. Preheat oven to 350°F. Wash cutter with warm, soapy water and dry thoroughly.
2. Combine cookie mix, room temperature butter, egg and water*. Mix until well blended and dough comes together.
3. On a lightly floured surface, roll cookie dough to 3/16-inch thick. Make shapes with cutter, gathering and rerolling as needed. Place 2 inches apart on a lightly greased baking sheet.
4. Bake for 9 to 11 minutes or until golden. HINT: Thicker cookies may need longer baking time; thinner cookies may bake faster.
5. Let cookies cool on baking sheet for 1 minute. Transfer to rack to cool completely.
1. Dissolve royal icing mix in water, whisking well. Add powdered sugar and whisk well until dissolved. Divide icing into 4 bowls. Add small amount of red color pouch to one bowl, whisking well until desired shade of color is reached. Repeat process with yellow and blue color pouches. Keep last bowl white.
2. Stand a piping bag in a tall glass and drape over the edge to hold open. Use a spatula to transfer one color of icing to piping bag. Twist top of bag to close and set aside, keeping bag in glass. Repeat with remaining piping bags, icing, and glasses. HINT: If you’d like to create secondary color blends, pour some of each tinted icing into a sandwich bag and cut a small tip when ready to decorate.
3. Working with one cookie at a time, cut a small corner off of one piping bag and squeeze a dollop onto the center of the cookie. Use an offset spatula or butter knife to spread evenly. Pipe contrasting designs with remaining colors while base icing is still wet. Use a toothpick to drag colors gently through icing, creating marbled and other ornate designs. Refer to box for inspiration. Set cookie aside to dry while decorating others. Icing will set in 30 minutes. HINT: Place decorated cookies in refrigerator to quicken the set time. Transfer cookies to a serving platter and enjoy!
*High Altitude (over 3500 ft): Add 1/3 cup flour to mix. Increase water to 1/4 cup. Mix as directed. Place dough in refrigerator for 10 minutes before beginning rolling process.
Yield: 12 Iced Easter Egg Sugar Cookies