Royal Icing

Adapted from Martha Stewart

~from Savoring Time in the Kitchen

Makes about 1-1/4 cups

2-1/2 Tablespoons meringue powder

2 cups confectioners' sugar, or more to thicken icing

3 Tablespoons water

2 drops glycerin

Note: You can find both meringue powder and glycerin at JoAnn in the baking section or, if you don't have a JoAnn nearby your can find them here and here.

Add the meringue powder and confectioners’ sugar to a bowl Add water, a few tablespoons at a time and mix until the consistency looks good. Not too runny. Add more powdered sugar if needed. Beat for 1 minute. Add glycerin and mix thoroughly.

The icing will keep for several days in an airtight container. After you decorate the cookies the frosting will take about one hour to dry thoroughly so handle carefully until then.