This icing dries hard and shiny and the colors stay bright. Substitute different flavorings for the almond extract. This icing's consistency is wonderful, too. I spoon it on cookies and work it around the shape. I use a paintbrush to add details, and the end of the paintbrush to add dots. And yes, I do add additional milk when needed--a 1/2 tsp at a time until I get the right constistency.
Original Recipe Yield: 1 dozen cookies' worth
Ingredients
1 cup confectioners' sugar
2 teaspoons milk
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. Dip cookies, or paint them with a brush.
For Maple-Cinnamon icing:
Replace almond extract with maple extract, add appx. 1/4 tsp. cinnamon
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