I have read alot that people are icing their cookies with royal icing. Doesn't the icing get "candy" like hard? Doesn't that make the cookie a little hard to eat? Or is there some way of doing it so that the icing sets well, yet is still soft enough to bite into without a crunch?
I just used the Antonia74 royal icing on the baby cookies I just did. The only part that was candy-hard was the lettering on the dinosaurs. The rest was hard enough to stack the cookies, but it tastes really good.
Sdaij5, my icing recipe is thinned with water. It dries only hard enough to stack/not damage the icing, but is barely crunchy on your teeth. Not rock-hard at all.
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I use just standard RI to ice cookies, and it is always firm enough to stack but never hard or crunchy. I think that the butter or moisture in the cookies must keep it from hardening too much. The only thing I do differently from the standard meringue powder royal icing is I add some flavoring.
I use both RI and MMF to decorate my cookies, depending on the cookie. I make my RI using 2 egg whites, 3 cups of PS, 1 tsp. vanilla, 1 tsp. almond extract. After I make the batch, I take whatever I need out to color and then I thin with a tsp. or two of water to make it runny enough to paint on, but not too watery. Then I use a silicone pastry brush and paint the RI on. I normally use that for the base coat and then decorate with MMF or the thick RI. One thing that I also like to do when I use the RI as a base coat, I also paint the back. It makes them look really good when you are using them for a cookie bouquet.
As for taste, I get so many compliments on my cookies! The almond flavor really gives them a nice taste.
I use Wilton's RI recipe and just thin it down. My icing is firm and stackable, but never "hard". My family loves it.