*** This cooking blog is being maintained as a recipe archive for now. For current posts, please visit my main blog, Tiny Blessings! ***

Wednesday, December 19, 2007

The best sugar cookie icing (WFMW)

I have looked this recipe up twice in the last two days, so I thought I'd post it here for safekeeping. This is the best icing-- it dries hard and shiny, which is great for decorated cookies that you're transporting to Christmas parties. Enjoy!

SUGAR COOKIE ICING:
1 cup powdered sugar
2 tablespoons milk (keep adding spoonfuls until it's the right consistancy)
2 teaspoons light corn syrup
1/4 teaspoon almond extract
*This is the key to this recipe!
Optional: food coloring

Beat together the powdered sugar and the milk until smooth. Beat in corn syrup and vanilla until icing is smooth and glossy. If icing is too thick to work with, add a touch more corn syrup. Add in food coloring if desired. Use icing to paint cookies, or, my favorite method-- dip the cookie tops into bowls of colored icing. Let dry at room temperature- when dry cookies may be stacked for storage.


P.S. I decided to link this recipe up with the Works for Me Wednesday Christmas Edition, because I think it's a great recipe and very handy this time of year. Visit my main blog, Tiny Blessings, for my other WFMW tip regarding cards (what NOT to do) and having Christmas unwrapping supplies at the ready.

4 comments:

Shari said...

Having shiney icing that dries hard so that cookies can be stacked or whatever is just the thing I needed today. I am glad I found your posting. I have linked this page on my post today so that others can come and visit your site. Have a Happy New Year!

Sharinskishe
http://practically-perfect-life.blogspot.com/2007/12/ok-many-thanks-for-all-your-great-ideas.html

Mamabug said...

Can you put sprinkles on it before it dries?

Got any good buttercream icing recipes?

Newtondak said...

Great recipe! I used it this afternoon on top of some Amish Sugar Cookies and it turned out great. I left it thin enough to just drop a spoonful on top of each cookie and let it glaze the top.

Deb

Estrella said...

Is there any issue on the milk since it is a cookie that does not get refrigerated?