These cap cookies are from a recent order for some friends who have two kids (!) graduating from college this year. I'm really quite happy with how they turned out especially since the most challenging part was trying to get the royal icing to match the school colors as closely as possible. I don't really have a tried and true technique for color matching; half the time it's by sheer luck. Good thing it worked out this time!
To all the graduates of the Class of 2014....CONGRATULATIONS!
1 cup butter, at room temperature
1 cup granulated sugar
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1 tsp salt
Preheat oven to 350 degrees.
In a standing mixer with the paddle attachment, beat butter and sugar until light and fluffy. Add egg and vanilla extract and combine until egg is completely incorporated. Add flour, baking powder and salt and mix until no trace of dry ingredients remain.
Roll out dough on a lightly floured surface to about 1/4" thickness and cut out shapes using cookie cutters.
Bake for about 18 minutes or until golden brown.
4 cups powdered sugar
1/4 cup meringue powder
about 1/2 cup water
Mix powdered sugar and meringue powder in mixer until well combined. Slowly add water (start with 1/4 cup at first) and mix until you get the consistency you want*.
For outlining: consistency should be like glue paste
For flooding: add enough water so that the consistency is pretty runny, like maple syrup
* Note: Royal Icing is extremely forgiving. If you find you've added too much water and the icing is too runny, just add more powdered sugar. Vice versa if your icing is too thick.