Poker Chip Cookies
These poker chip cookies make a showstopping addition to your themed party. Practice makes perfect to get the royal icing design just right! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total TimePrep: 2 hours + chilling Bake: 10 min./batch + cooling
Makesabout 4 dozen
- 1-3/4 cups confectioners' sugar, divided
- 2 ounces almond paste
- 1-1/4 cups butter, softened
- 1 egg, room temperature
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- ROYAL ICING:
- 4 cups confectioners' sugar
- 1/2 cup water
- 3 tablespoons meringue powder
- 1/2 teaspoon cream of tartar
- Food coloring, optional
- In the bowl of a food processor fitted with blade attachment, add almond paste and 1/2 cup confectioner's sugar; pulse until almond paste and sugar are well mixed and texture resembles finely ground cornmeal. In a large bowl, cream butter and remaining confectioners' sugar until light and fluffy. Add almond paste mixture and beat until fully incorporated. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
- Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out using floured 2-1/2-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake until light golden brown and firm, 8-10 minutes. Let stand for 2 minutes before removing to wire racks to cool.
- In a large bowl, whisk confectioners' sugar, water, meringue powder and water for icing; whip until light and airy, adding water if needed to reach desired consistency. Divide icing into thirds; leave one portion white. Tint remaining portions as desired. Place icings into piping bags fitted with fine round tips. Pipe icing onto cookies to create poker chip design. Let icing dry completely. Store in an airtight container.
Poker Chip Cookies Tips
How do you decorate poker chip cookies?You can decorate poker chip cookies by whipping up our royal icing and dividing the icing into thirds. Dye one third white, one third black and one third red. Place each icing color in a piping bag with a fine round tip and alternate piping the black and red frostings onto each cookie as the base color. Once the frosting is dry, pipe white dotted stripes along the colored frosting edge and add numbers in the middle of the cookie. Bonus points if you add the white dotted lines!
Nutrition Facts1 cookie: 155 calories, 6g fat (3g saturated fat), 18mg cholesterol, 74mg sodium, 25g carbohydrate (16g sugars, 0 fiber), 2g protein.
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