What You Need:
For the Cookies:
3 to 3 1/4 cups all-purpose flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 cup (2 sticks) unsalted butter (at room temperature)
3/4 cup sugar
1 large or extra large egg (at room temperature)
2 Tbsp. peach schnapps
1/8-1/4 tsp. cinnamon
For the Icing:
Vinegar or lemon juice to wipe down equipment
1 lb. powdered sugar
3 Tbsp. meringue powder
1/3 cup water
1 Tbsp. peach schnapps
Yield: About 3 dozen 2"-3" cookies.
Make the Cookies:
this peach cutter.)
Arrange them on a parchment-lined baking sheet.
Place in the freezer for 15 minutes, while the oven heats to 350-degrees (F).
Bake for 8-10 minutes or until just barely golden on the edges.
Make the Icing:
While the cookies cool, make the icing.
*Note: Be sure everything you use for this icing is grease-free. Grease will make royal icing more difficult to dry. I usually wipe the bowl, beaters, and spatula down with vinegar before I start the recipe to be sure it's really clean.
**For more information on working with, changing the consistency of, and coloring royal icing, Click Here.
Decorate the Cookies:
I outlined both (using a tip #2), then filled in the peaches. Allow that to dry for a while before adding the green icing for the leaves.
I used some red and some yellow color dust to add details. Using a food-safe paintbrush, I brushed yellow in the center and red on the sides. I then added some piping details, again with tip #2. You can see in the photo above how much better this makes the cookies look.
I'm sure that using an airbrush would work, too, but I don't have one of those, and don't plan to buy one.
Click the Links Below to See:
Vanilla Sugar Cookie Recipe
Royal Icing Recipe
How to Color Icing
How to Get the Right Icing Consistency