Watercolor Painted Decorated Cookies, Crisp and Sweet Full of Creativity

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• 300 grams medium-protein all-purpose flour
• 150 grams unsalted butter, room temperature
• 100 grams powdered sugar
• 1 chicken egg
• 1 chicken egg yolk
• 2 tbsp full cream milk powder
• 1/2 tsp vanilla powder
• 1/4 tsp fine salt
• 2 chicken egg whites, for the royal icing
• 350 grams powdered sugar, for the royal icing
• 1/2 tsp lime juice
• 1/4 tsp each color gel food coloring, red, yellow, blue, green
• 2-4 tbsp cooled boiled water, to thin the icing

👩‍🍳 Instructions

1. 1 Beat the butter and powdered sugar with a mixer on medium speed for 2 minutes until pale and soft; don't overbeat.
2. 2 Add the egg and egg yolk, and beat again for 1 minute until well combined.
3. 3 Add the vanilla and salt, stir briefly, then add the sifted flour and milk powder. Mix with a spatula until the dough comes together and can be shaped into a ball; do not overmix.
4. 4 Wrap the dough in plastic wrap, flatten it, and chill in the refrigerator for 30 minutes so it won't stick when cutting.
5. 5 Roll out the dough to about 5 mm (1/4 inch) thick on a lightly floured surface. Cut into free-form shapes (round, heart, or star) using a cookie cutter, and arrange on a baking sheet lined with parchment paper, spaced 2 cm (about 3/4 inch) apart.
6. 6 Bake in a preheated oven at 160°C (320°F) for 12-15 minutes until the edges turn light golden brown and the surface feels set to the touch. Remove and let cool completely on a wire rack for at least 20 minutes before decorating.
7. 7 Make the royal icing: beat the egg whites with a mixer on low speed for 1 minute until foamy, then gradually add the powdered sugar while continuing to beat for 5-7 minutes until thick, glossy, and forming stiff peaks when the whisk is lifted.
8. 8 Add the lime juice and beat for 1 more minute. Divide the icing into 4 small bowls, tint each a different color with gel food coloring, and stir until evenly combined.
9. 9 For the watercolor technique, thin a small amount of each colored icing with 1/2-1 tsp of water per bowl until it reaches a watercolor-like consistency (it should drip from a brush and spread thinly on its own).
10. 10 Use a clean brush to 'paint' free-form designs (flowers, leaves, abstract patterns) onto the surface of the cooled cookies. Let the first layer dry for 10 minutes before adding more color details on top.
11. 11 Let the decorated cookies rest for at least 1 hour at room temperature or overnight so the icing fully hardens before stacking or packaging them.

💡 Tips

📊 Nutrition Facts / serving

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