For the Cookies:
3 cups all-purpose flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1 cup (2 sticks) unsalted butter (at room temperature)
3/4 cup packed brown sugar
1 large egg (at room temperature)
3 Tbsp. apple juice concentrate (defrosted)
For the icing
1 lb. powdered sugar (approx. 4 cups)
3 Tbsp. meringue powder
1/4 cup water
3 Tbsp. apple juice concentrate
Make the Cookies:
Place in the refrigerator for 30-45 minutes to rest.
Place on to a parchment-lined cookie sheet. Place into the freezer for 15 minutes.
While the cookies rest, preheat the oven to 350-degrees (F).
Bake the cookies for 8-10 minutes, or until just barely golden on the edges. Set aside to cool.
Make the Icing:
**Click the links below for lots more information about working with Royal Icing if you've never made it before:
Royal Icing Recipe
How to Color Icing
Royal Icing Consistency
Decorate the Cookies:
Start with outlining. I used a Tip #2 for all of my outlines.
Click the Links Below to See:
Vanilla Sugar Cookie Recipe
Peach Sugar Cookie Recipe
Chocolate Sugar Cookie Recipe
Other Back-to-School Apple Ideas