These cookies I covered in fondant with royal icing accents covered with sugar.
2 pounds powdered sugar (no need to sift)
1 cup water
2 teaspoonscorn syrup
1/2 cup of Meringue Powder
I mixed everything in a Kitchen Aid but a standing mixer or even a strong hand mixer should work. Combine meringue powder and water until foamy. Add powdered sugar and corn syrup, mix until well blended. Scrape down sides of bowl then beating on medium-high until icing is
smooth and glossy and will form stiff peaks.
You can tint any color you like and it keeps in an air-tight container for about a week. I keep mine refrigerated or even frozen until I need it. It won't freeze like ice so you can take it out even after a couple of day's in the freezer and be able to stir it. Add a little water at a time to get the consistency you need for piping. This recipe is pretty thick.