Royal Icing
 
Makes approximately 6 cups
Ingredients
  • 1 (2-pound) package confectioners’ sugar
  • 5 tablespoons meringue powder
  • ¾ cup warm (105° to 110°) water
Instructions
  1. In a large bowl, beat together confectioners’ sugar and meringue powder at low speed until combined. With mixer at low speed, add ¾ cup warm water in a slow, steady stream, beating until mixture is fluid, approximately 1 minute. Transfer approximately half of icing to a small bowl and cover with plastic wrap—this will be used to flood the cookies. Increase mixer speed to medium, and beat remaining icing until stiff, 3 to 4 minutes—this will be used to outline and write on cookies. Store in an airtight container for up to 3 days.
Recipe by TeaTime Magazine at https://teatimemagazine.com/browned-butter-sugar-cookies/