4dozen sugar cookiesI baked 2-, 2 ½ and 3-inch rounds
4cupsconfectioners' sugar (l lb)
5tablespoonmeringue powder or powdered egg whites
Gel paste food coloring
With an electric mixer, mix sugar, meringue powder and ½ cup water on low speed, scraping sides of bowl until icing thickens to a yogurt like consistency, about 4 min.
Divide icing among three bowls and tint black, green and orange. Transfer to piping bags fitted with #3 plain tips and secure bag ends with rubber bands to prevent drying.
Create a smooth layer of icing by outlining each cookie first; then pipe in the center area (icing will run together). Let dry about 10 min before adding spirals. Allow icing to set about 3 hr or overnight. Store covered for up to 1 week or frozen for up to 2 months.
To make these psychedelic sweets, use ready-made dough or your favorite sugar cookie recipe.Keeping the piping bags in a glass with damp napkin in the bottom will prevent the icing from drying out.