Sugar cookie Icing (recipe)


This glaze recipe I usually use to cover the cookies.



Ingredients
  • 1 cup confectioners' sugar
  • 2 teaspoons milk (or water)
  • 2 teaspoons light corn syrup
  • 1/4 teaspoon almond extract
  • assorted food coloring


Directions

  1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  2. Divide into separate bowls, and add food colorings to each to desired intensity. 
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6 comments:

  1. helen jonesDecember 11, 2011 at 3:39 PM

    what would be the equivlalent of corn strup in the uk i usually use royal icing to ice my cookies but yours look great. does this dry hard ?

    ReplyDelete
  2. NadiaDecember 11, 2011 at 8:22 PM

    This comment has been removed by the author.

    ReplyDelete
  3. NadiaJanuary 18, 2012 at 5:17 PM

    I use royal icing a lot. The glaze is better to cover the basics of cookies and royal icing for the details.

    ReplyDelete
    Replies
    1. Just Ask LauraJanuary 24, 2012 at 2:22 PM

      Nadia, what is the estimated drying time on the glaze base?

      You definitely have a gift for the fine details of decorating. What a blessing. I love, love, love baking and decorating, but haven't taken the time to get into the incredible detail you do. I look forward to doing that sooner than later.

      Delete
  4. NadiaJanuary 24, 2012 at 2:29 PM

    Thank you, Laura! The glaze dries at least 7 hours..

    ReplyDelete
  5. KaHollyMarch 4, 2012 at 6:09 AM

    Do you apply it the same as you would if you are using royal icing and flooding the cookie?

    ReplyDelete

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