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DESSERTS:
COOKIES
Glace Icing
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Glace
Icing (for sugar cookies) |
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1
lb |
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powdered sugar |
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¼
cup + 2 Tbs. |
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milk |
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¼
cup + 2 Tbs. |
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light corn syrup |
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2
tsp |
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vanilla extract (or almond, if desired) |
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1 |
In a mixing
bowl, mix sugar and milk first. Add corn syrup
just until combined. Divide to flavor and add
color as needed. |
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2 |
Ice cookies
as desired. Cookies sometimes take up to 12
hours to dry completely. Once dry, you should be
able to stack them without ruining the icing.
You may also freeze these- put waxed paper or
parchment in between layers. |
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Cooking Tips |
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*This type of icing
is very forgiving- experiment with consistency. You
don't want it too runny or too stiff. If it's too runny,
add more sugar, too thick... add more milk. |
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**Remember when you
add color that it is easier to put it in than to take it
out! |
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***This icing takes
a long time to dry after you put it on a cookie, but
until then- it turns to concrete in seconds. Keep your
containers covered until you are ready to use it. |
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****All of these
cookie tips come from a wonderful resource:
http://www.kitchengifts.com
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Recipe Source |
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Toba Garrett: Creative Cookies |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "This icing turns out a beautiful shiny
sheen, and hardens to perfection for easy stacking. Great match
for the No
Fail Sugar Cookies."
-San Diego, CA
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