The second batch needed dots...
I don't know why, but I love seeing them all stacked together like this.
Today I tried a new way to apply the sanding sugar and I really love it! (Thank you, Martha!) When I first started making cookies, it used to really bother me that when I put sparkling sugar on a cookie, it would dent the icing. The trick is to put it on dry, not wet icing!Up until now, I've heated up a little corn syrup (light) and brushed the area I wanted to sand with a small paintbrush. This works great, but it's sticky and when you're making 200 cookies, going back and forth to the microwave to reheat corn syrup is a drag.
Here's the new way...mix a little meringue powder with water. Brush this onto the area to be sanded. It flows better, isn't sticky and dries really well. A few more hints:
- Use a child's size paint brush. You can trim the bristles if they are fanning out too much.
- Be sure the cookies are dry before starting, otherwise the sugar will stick to and dent the wet icing. I always let them dry overnight.
- Pour some sparkling sugar or sanding sugar into the cap or a small ramekin. Once your cookie has been brushed with the mixture, sprinkle the sugar on top, holding it over a basket-style coffee filter. Shake off the excess over the coffee filter as well. This excess can easily be emptied back into the cap/ramekin.
- Sanding sugar is a smaller grain that sparkling sugar...both are really pretty, but I think sanding sugar has more sparkle. I never wanted to use it because "sparkling sugar" just sounds prettier!
