Marbelized Icing Cookies
- Prepare a basic Royal Icing, as described on the Sponge Painting Cookies page.
- Remove one half of the icing and divide among 2 or 3 small bowls. Tint the remaining half of icing with liquid or paste food coloring in the color you want for your base icing. Tint the small bowls of icing in your accent colors. (Liquid food coloring will thin frosting to the right consistency. If using paste colors, stir in water, 1 drop at a time, with spoon until slightly thinned.)
Tint the icing with food coloring.
- Spread thin layer of base icing on completely cooled plain or shaped sugar cookies to within 1/8 inch of edges with small spatula. Let stand 30 minutes at room temperature or until icing is set.
- Dip spoon into contrasting color of icing. Drizzle or drop icing onto base color. Repeat with 1 or 2 more colors.
Drizzle the icing onto the base color.
- Swirl colors with tip of toothpick. Do not overmix or colors will turn muddy. Let stand 30 minutes or until icing is set. (Icing is set when it is firm when tapped with fingernail.)
Do not overmix the colors
or they will turn muddy.
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