Sponge-Painted Easter Egg Cookies
For a sweet take on speckled eggs, use a natural sea sponge to dab royal icing (colored in springtime hues) onto white-iced cookies. The results are far too pretty to merely serve as dessert -- set these beauties out on a platter to double as décor.
Photography: Chelsea McNamara
Source: Martha Stewart Living, March 2016
Fill pastry bag with the undyed icing. Pipe icing outline around cookie, then flood with icing to cover. Let dry completely, about 2 hours.
In a small dish, tint 2 tablespoons icing with dye. (We stirred in 35 drops of blue food dye and 2 drops of yellow.)
Dip sponge into dyed icing. Blot lightly on a paper towel, then dab onto iced cookie. (If icing is too thick, it can be thinned with water, 1/2 teaspoon at a time.) Let dry completely, about 1 hour. Store cookies in an airtight container up to 1 week.