Chocolate Cookies with Raspberry Royal Icing

• Vegetarian

• Produce

  • 1/2 cup Raspberry
  • 1 1/2 tsp Raspberry emulsion

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Corn syrup, light

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1/2 cup Cocoa powder, unsweetened
  • 3/4 tsp Cream of tartar
  • 1 tsp Gel food coloring, white
  • 1/2 tsp Glycerin
  • 1 cup Granulated sugar
  • 5 tbsp Meringue, powder
  • 2 lbs Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Drinks

  • 1 tsp Espresso, instant powder

• Dairy

  • 1 cup Butter, unsalted

• Liquids

  • 1/4 cup Water

Found on sugarkissed.net

Ingredients

• 2-1/2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon instant espresso powder
• ½ teaspoon salt
• 1 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 1 large egg
• 1-1/2 teaspoon vanilla extract
• ½ cup raspberry juice from frozen raspberries
• ¼ cup warm water
• 5 tablespoons meringue powder
• ¾ teaspoon cream of tartar
• 2 pounds powdered sugar
• 1 tablespoon light corn syrup
• ½ teaspoon glycerin
• 1 teaspoon white gel food coloring
• 1-1/2 teaspoons raspberry emulsion

Directions

• Use a whisk to combine flour, cocoa powder, espresso powder, and salt.
• In a separate bowl, combine butter and sugar, creaming together until light and fluffy. Mix in egg and vanilla.
• Add flour mixture to sugar mixture gradually and combine well to create dough.
• Separate dough into 2 or 3 sections, wrap, chill overnight.
• Preheat your oven to 350.
• Roll out and cut dough. Set your cookies on a parchment lined cookie sheet.
• Bake for 12 to 16 minutes, rotating at the half way point.
• Let cookies cool completely before decorating with raspberry royal icing.
• Microwave a bag of frozen raspberries for a short time to soften.
• Strain the raspberries over a bowl to separate the juice from the seeds.
• Separate out ½ cup of raspberry juice and warm water.
• Add meringue powder and cream of tartar. Whisk the mixture for about 30 seconds, getting rid of all lumps.
• In a separate large bowl, sift two pounds of powdered sugar.
• Add the raspberry mixture to the powdered sugar and mix for about a minute to combine.
• Add corn syrup, glycerin, food coloring, and flavorings.
• Beat icing on medium for approximately 8 to 10 minutes, until it makes stiff peaks that hold their shape.
• Separate icing into smaller bowls, color with gel food coloring, and add water to create the desired icing consistency.