Martha by Mail ~ Sanding Sugar Sets

The sanding sugar sets from Martha by Mail offered 6 shades of coarse & fine sanding sugar (12 bottles total) and eight 1 oz. bottles of paste food coloring, which made it possible for the baker to decorate a myriad of desserts.  These two cards were included in those sets; they show many unique sugar cookies decorated with slightly different techniques.  Take a look.

~ These are beautiful cookies to make this fall. ~

Deep-Colors Sanding-Sugar Set

These cookies were made using our Leaf Cookie-Cutter Set and extra fine sugar (Pastel-Colors Sanding-Sugar Set and cutters are available through Martha by Mail), and royal icing or egg whites to make sugar stick.

Raw egg whites should not be used on cookies for pregnant women, infants, the elderly, or anyone whose health is compromised.

Sugared (leaves 3, 7, 9, and 12)  For a simple sugared effect (3), brush a think layer of beaten egg white on a baked cookie.  While still wet, "flock" or dust with sanding sugar.  Let dry, and tap off excess.  For half-sugared (7,9, and 12), brush egg white on one part.  Flock with sugar, let dry, and tap off excess.  Outline and "flood" or fill in the remaining surface with thin icing (7 & 9), and flock with sugar in a similar color.  Or leave surface unsugared (12).

Flocked (leaf 1)  Flood cookie and flock with sugar.  Let dry, and tap off excess.

Two-Toned Flocking (leaves 2, 6, and 8)  For a raised design (2), outline and flood cookie; flock with sugar.  Let dry; tap off excess.  Pipe a contrasting color.  Dust with sugar, let dry, then tap off excess.  For two halves (6 & 8), outline and flood one side; dust with sugar.  Let dry; tap off excess.  Flood contrasting color on the other half (if you like, leaving a center "vein"); flock.  Let dry; tap off excess.

Combinations (leaves 5, 10, and 11)  For a flocked design (5 & 10), outline and flood cookie.  Once dry, pipe a design.  Flock with sugar, let dry, and tap off excess.  For half and half (11), outline and flood one side.  Flock with sugar; let dry.  Tap off excess, then outline and flood the other half with the same color.

Veined (leaves 4 and 11)  Create a raised vein design (4) by piping thick icing up the cookie center, and then out from the same line.  Flock with sugar.  Let dry, then tap off excess.  Add rows of contrasting dots between lines, and flock with sugar in a similar color.  Or invert this vein design (11) by leaving blank spaces to simulate veins on a real leaf when flooding the cookie. 

Pastel-Colors Sanding-Sugar Set

Flocking:  Sprinkling sanding sugar on top of wet icing creates an effect like flocked velvet.  Pipe designs, or flood cookie.  Sprinkle sanding sugar over icing.  Tap off excess sugar (saving it for the next cookie), then allow to dry 1 or 2 hours.

Sugaring:  For subtle sparkle, dust sugar over dough before baking, or lightly brush baked cookies with beaten egg white, then sprinkle with sugar.  Allow to dry for at least 2 minutes before tapping off excess sugar.

Two-Tone Combinations:  Brush half a cookie with egg white, then sugar it.  Allow to dry for several minutes, and tap off excess.  Flood other half with icing.

Royal Icing
Makes about 2 cups

Consistency may be thinned by adding water.  Add two or three drops of gel food coloring after mixture is smooth.  It can be stored, covered, at room temperature for up to 2 weeks.

5 tablespoons meringue powder
1 one-pound box confectioner's sugar (about 4 cups)

Place meringue powder, and a scant 1/2 cup water in bowl of electric mixer fitted with paddle attachment.  Whisk mixture on low until combined.  Add sugar, scraping sides of bowl as needed; beat until soft peaks form and mixture is smooth, 10 minutes.