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Pipe Royal Icing onto any type of cut-out cookies. The icing is easy to tint with food color and hardens as it dries.

Royal Icing

1 1/4 cups sifted powdered sugar
1 tablespoon meringue powder
2 tablespoons warm water
1/4 teaspoon cream of tartar

1. Combine all ingredients in large mixer bowl. Beat at low speed until moistened. Increase speed to medium. Beat until stiff and glossy (2 to 4 minutes). (If too stiff, add additional tablespoon hot water.)
2. Cover bowl with damp paper towel until ready to use or cover with plastic food wrap; refrigerate up to 2 weeks. To restore texture, allow icing to reach room temperature, then rebeat.

Makes 3/4 cup.

Tip: Royal icing hardens when it dries and is used for piping decorations on cooled cookies.

Nutrition Facts (1 tablespoon):Calories: 150, Fat: 6 g, Cholesterol: 15 mg, Sodium: 45 mg, Carbohydrates: 25 g, Dietary Fiber: 0 g, Protein: <1 g.