Baking in the City

Soon we will have to link to our new blog "Bakers-in-the-City" :) Since Larisa and I decided to buy and share cookie books, here are some recipes that may be helpful --and might have been helpful before Larisa did her Weekend Tour of Baking Supply Sections of New York Grocery Stores...

Egg White Royal Icing

3 oz fresh or pasteurized egg whites (about 3 eggs)
1 lb confectioners' sugar
1/2 tsp lemon juice

Lightly whip the egg white on medium speed, using a paddle until the whites form stiff peaks -- about 3 minutes. Lower the speed and gradually add the sugar. Add lemon juice and beat on medium-high speed for 5 to 8 minutes, until icing forms medium to still peaks. (use within 1 day because of egg)

This recipe makes good "flood icing" for the center of cookies with a piped border, but its more drippy:

Glace Icing

1 lb confectioners sugar
3/8 cup milk
3/8 cup light corn syrup

Thoroughly mix sugar and milk first, until the icing is soft with a heavy-cream texture. Add the corn syrup and mix until just combined. (use within 2 weeks)

I too have been continuing with my adventures in cookies. The below creation was meant to have five or six cookies, with one reading "Happy Birthday" for my friend Michelle. Unfortunate, several cookies were damaged with icing of the illegible kind, and I was left with this.