Royal frosting delivers the prettiest look when you want to add a smooth top coat and detailed piping to cookies. Many royal frostings require beating, but here the ingredients are simply stirred together. To eliminate the risks of eating uncooked egg whites this recipe calls for commercial meringue powder. Find it with cake decorating supplies in discount department and craft stores or on-line.

Of course, you can tint the frosting with whatever colors you like. As you see in the photo above, Christmas cookies don’t have to be decorated in the typical red and green to be festive. And you don’t have to know how to pipe, to create pretty cookies. Scroll down for ones simply frosted, then topped with sparkling sugars and sprinkles.

1 tablespoon dried culinary lavender buds

3 cups powdered sugar (sift after measuring if lumpy)

1 tablespoon commercial meringue powder

1 teaspoon vanilla extract

Assorted food colors as desired

Combine 1 tablespoon dried culinary lavender with 1/3 cup water in a microwave-safe 2-cup glass measure. Cover the measure. Microwave on high power for 1 minute. Let the mixture stand and steep in the microwave for at least 5 minutes. Then firmly press the lavender-infused water through a fine mesh sieve into a cup.

Thoroughly stir together the sugar and meringue powder in a large bowl. Gradually and very thoroughly stir in the lavender infused water, followed by 2 to 4 tablespoons tap water as needed to yield your desired piping or spreading consistency. Scrape down to the bottom of the bowl and stir until completely smooth.

Divide the frosting among several smaller bowls, then tint them whatever colors you like. Keep the frostings covered so they don’t dry out on top as they stand. They will keep tightly covered and refrigerated for up to 3 days; stir well to recombine before using. Or freeze for up to 3 weeks; let them thaw completely and stir well before using.