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Pumpkin Pie Mini Cookies

But now with Royal Icing

Download the recipe

Shopping list Royal Icing
225g baker's icing sugar
45g pasteurized egg white
1 teaspoon lemon juice
food coloring, orange

You also need:
Recipe American Sugar Biscuits
Recipe cheesecake buttercream

Yesterday we already made the American sugar cookie dough, for Thanksgiving. We baked half of it and decorated it with fondant icing, because our little monsters like fondant best. The original American recipe called for royal icing to pipe onto the cookies. So today we are baking the other half of the cookies and then piping royal icing on them.

But please mind, we are not professional bakers! These royal icing cookies won't turn out as smooth and neat as the ones with fondant icing. Piping icing still requires some practice from us ;)) But we did our best anyway. These cookies are really delicious, and that is the main thing for us! 

How you make American mini pumpkin pie cookies, with royal icing

First make the royal icing and store it in a closed jar for a moment

Sift the icing sugar.

Beat the egg white in the mixer frothy.

Add the icing sugar per tablespoon.

Add the lemon juice as well.

Beat the icing stiff and store in a closed jar.

Fetch the cookie dough from the fridge.

Knead it briefly by hand.

Roll it to 1.5cm thickness.

Cut circles out of the dough.

Cut the cirkel into 8 points.

Place the cookies on baking -paper.

Place the baking paper with the cookies on the baking tray, cover, and put in the refrigerator for 30 minutes

Preheat the oven to 180°C and slide the baking sheet into the middle of the oven

Bak the biscuits for 140 to 12 minutes.

Allow the cookies to cool an a wire rack.

While the cookies are cooling you make the royal icing ready for use

Spoon some stiff icing in a jar.

Squeeze in a drop of orange.

Stir in the colour until even.

Pipe an edge onto the cookies.

Don't get discouraged if the edges are a bit shaky; the more edges you pipe on, the better they get!
 
 
 
 
 

Thin the remaining icing with 1-2 spoons of egg white, then it flows out nicely.

Squeeze in drops of foodcolouring and stir in until well combined.

Fill the cookies with the thinner icing and place them on a cooling rack.

Wait until the icing has dried well, which takes a while.

Then pipe some buttercream on top, just like on a real pumpkin pie.

Wishing you a happy Thanksgiving!