Add the powdered sugar and vanilla, mix on low to combine, and then raise the speed to medium-high and beat for another minute or two.Beat the butter with an electric mixer at medium-high speed until smooth, for a few minutes.And for the mittens, I simply piped a line of red royal icing around the edges of the cookie, and then filled the middle with more red royal icing, and decorated the bottom with white royal icing. For the star on top, I used a star sprinkle, and a bit of royal icing dabbed on the back of the star to glue it to the top of the tree. And using the red icing, with a tip number 1, I piped some Christmas balls on the tree. After the green royal icing was dry, I used the brown icing with tip number 1, to draw lines in the Christmas tree. Note from Camila: To decorate the Christmas trees, I piped some green frosting around the edges of the cookies and then filled the center with more royal icing.Place the icing in a piping bag and tie the end with a bag tie.The consistency should be flowing but not too liquidy. You might need to add more water to adjust the consistency, or maybe, even more, sifted powdered sugar, if your icing is too thin. Remember to always keep the royal icing covered, or it will start to dry out pretty soon. I made green, red, brown, and left one bowl white. Divide into different bowls to make different colors.Beat all ingredients together, except for the food coloring, for about 5 minutes on high speed.I have decorated some cookies with royal icing, and I have also made some into a star tree. Once the cookies have cooled down, you can decorate them with royal icing, buttercream frosting, or any other frosting you’d like. Note from Camila: I don’t like to re-roll the dough scraps more than once, because the cookies tend to become tough after that because the dough becomes overworked.Repeat rolling, cutting, and baking with the remaining dough that’s in the fridge.Gather the leftover dough back into a ball, then flatten it out and roll it out, repeat cutting with the cookie cutters.Once the cookies start to look slightly golden around the edges you can remove them from the oven, don’t let them get too golden though, or they will be overbaked and hard as they cool down. Bake the cookies in the preheated oven for 10 to 12 minutes, time baking will depend on the size of the cookies, smaller cookies will take less time to bake, and big cookies will take longer.Use the cookie cutters of your choice to cut shapes out of the cookie dough, and place the shapes about 1 inch apart from each other on top of a parchment paper-lined baking sheet.You may need to add more flour to the bottom of the dough, so it doesn’t stick to the counter, but don’t be so liberal with the flour, you don’t want to add too much of it, because it can make the dough dry. Begin rolling with a rolling pin, until the dough is 3/4†thick. Sprinkle the counter with some flour, and then sprinkle some flour on top of the piece of dough.After 2 hours, remove the dough from the fridge, cut it into 4 pieces and work with one piece at a time, leaving the other pieces covered with the plastic, inside the fridge.Place it in the fridge for at least 2 hours or overnight. Transfer the dough to the counter and wrap it on plastic tightly.I like to finish mixing the ingredients by hand with a spatula which ensures the dough isn’t getting overworked, and also ensures all ingredients from the bottom of the bowl and getting incorporated nicely together. Add the flour, baking powder, and salt, mix on the lowest setting until almost entirely incorporated.Remember to scrape the sides of the bowl occasionally to ensure all ingredients are getting blended together. Then add the egg and vanilla to the bowl and mix to combine.Add the granulated sugar and mix on medium speed until incorporated.Add the Eagle Brand ® Sweetened Condensed Milk and mix to combine.Start by beating the butter with an electric mixer for 2 minutes, until fluffy and creamy.
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