- Yield: about 40 cookies
- 6 cups flour
- 3 teaspoons baking powder
- 2 cups butter
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
For the Icing
- 6 ounces warm water
- 5 tablespoons meringue powder (I get mine from Hobby Lobby)
- 1 teaspoon cream of tartar
- 2 pounds of powdered sugar
- 1 -2 black food coloring
- Silver Luster Dust (optional)
For the Cookies
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy.
- Add eggs on at a time and then add the vanilla. Mix well.
- In a large bowl mix the dry ingredients and add a little at a time to butter mixture.
- Mix until flour is completely incorporated and the dough comes together.
- Wrap in plastic wrap and chill for 1 to 2 hours. (I normally stick mine in the freezer over night)
- Roll cookies out to about 1/4 inch thickness (thicker or thinner depending on your preference)
- Cut out using an ring cookie cutter
- Bake on un-greased baking sheet at 350 degrees for 8 to 10 minutes.
- Lay them on a wire rack to cool
- In the bowl of a stand mixer, combine the warm water and the meringue powder. Mix for about 30 seconds or until frothy.
- Add in the cream of tartar and mix for 30 seconds more.
- Pour in all the powdered sugar.
- Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes.
- Icing will get thick and creamy.
- Scoop out half of the white icing into a medium bowl.
- Scoop out 1/2 of the remaining white icing into a medium bowl and add in the black food coloring. Mix well to make gray.
- Fill a piping bag, fitted with a #5 piping tip, with some of the white icing. Sit aside.
- Fill a piping bag, fitted with a #5 piping tip, with a little bit of the gray icing. Sit aside.
- You\'ll use these to pipe your outlines.
- Using the gray icing draw the outline of the ring on the baked cookie.
- Use the white icing to pipe the outline of the diamond.
- Now in stir a little warm water into the white bowl of icing until the white icing is \"pour-able\".
- Using a spoon or a filled squeeze bottle, filling the white part of the diamond with white icing. Using a spoon or a tooth pick to pull the icing to fill the entire area.
- Do the same with the gray icing and fill the ring with icing.
- Let the icing dry for 1 hour.
- Use the white icing in the piping bag to draw little the detail on the diamond part of the ring.
- Let cookies dry completely (for a few hours).
- If using the luster dust, once the cookies are dry, mix a a teaspoon of the silver luster dust with a few drops of vanilla extract.
- Mix until it forms a very thin paint. Use a clean paint brush (that\\\'s NEVER been use for paint), and brush on to the ring part of the cookie.
- Let dry over night for a \"stack able cookie\"