One of the cookies I’m making for nephew’s wedding is 1/8” thick, 3” heart-shaped almond sables. I’d like to lightly drizzle (ala Jackson Pollock) pink and purple (wedding colors) Royal Icing on them.
Here’s the rub. The cookies are crisp and can be stored for 2 weeks in air-tight container. But we’ve been having a boat-load of rain in Pittsburgh—I left one sitting out overnight and it softened just a tad. Sadly, that took away the very crispness that I love about this cookie—also the fact that it doesn’t spread and holds a perfect edge. The rest in a sealed container are still crisp (since Monday).
My question to you is: how long does it REALLY take for the icing to set up if it’s not too thick? Most of the sites I’ve reviewed say to let the cookies sit overnight before wrapping. These won’t be wrapped…8 dozen will be mounded on a tray for the free-for-all known as a Pittsburgh Cookie Table.
What I’d like to do is ice, dry and then store them back in the air-tight container until delivery to wedding reception. But since they’ll be stacked in the container, I need to make sure they are dry-dry.
So how thin can I make this icing and how long before storing in container?
Your expertise would be appreciated. Also, recipe proportions would help tremendously.
Thank you.
Here’s the rub. The cookies are crisp and can be stored for 2 weeks in air-tight container. But we’ve been having a boat-load of rain in Pittsburgh—I left one sitting out overnight and it softened just a tad. Sadly, that took away the very crispness that I love about this cookie—also the fact that it doesn’t spread and holds a perfect edge. The rest in a sealed container are still crisp (since Monday).
My question to you is: how long does it REALLY take for the icing to set up if it’s not too thick? Most of the sites I’ve reviewed say to let the cookies sit overnight before wrapping. These won’t be wrapped…8 dozen will be mounded on a tray for the free-for-all known as a Pittsburgh Cookie Table.
What I’d like to do is ice, dry and then store them back in the air-tight container until delivery to wedding reception. But since they’ll be stacked in the container, I need to make sure they are dry-dry.
So how thin can I make this icing and how long before storing in container?
Your expertise would be appreciated. Also, recipe proportions would help tremendously.
Thank you.