I’m continuing Harry Potter Week today with another treat inspired by the books and films, rather than taken from them. You may remember my New Year’s kitchen resolutions this year. One of them was to make Bridget’s (of Bake at 350) royal icing and attempt to make cookies that are even half as lovely as hers.
Well, this past weekend, I finally kept that resolution, made Bridget’s icing, and followed all of her advice to make my very own Harry Potter sugar cookies. I used my own (favorite ever) rolled sugar cookie recipe, which always turns out perfectly. Then I set out to make the royal icing. I’ve been waiting for this adventure because I had to buy the meringue powder for my icing while I was in the States last month, since I couldn’t find it available anywhere here. I’m really happy that I made these cookies at long last. I usually use a faux royal icing that is glossy and tasty. It always turns out great, but I haven’t yet perfected getting it perfectly smooth. My favorite sugar cookie icing is a fluffy buttercream, but you can’t get anywhere near this kind of detail with it…even if it is supremely delicious.