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Cookie Glaze/Frosting




Source of Recipe


Tonkmom


List of Ingredients




Powdered Sugar Glaze

Posted by Tonkmom at Mimi’s on 1-09-2004

Note from Tonkmom: This is the best tasting and easiest to work with frosting I’ve used. It’s from Land-O-Lakes. If you add a little more powdered sugar than called for, it’s great for piping decorations too.

My Note: Best I’ve tried and liked too. It tastes good and does harden for stacking. It’s the one I intend to use from now on.

2 ½ c. powdered sugar, sifted (I didn’t sift)

2 tbsp. water

1 tbsp. butter, softened

1 tbsp. light corn syrup

½ tsp. almond extract or vanilla (I used vanilla)

Dash of salt to cut sweetness (I skipped but may try next time)

Food color if desired



Recipe





Combine powdered sugar, water, butter, corn syrup and vanilla in mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding water if necessary to reach desired spreading consistency. Tint with food color as desired.

Glaze cooled cookies. Let stand until hardened (6 hours or overnight)

Yield: 1 1/3 cups

Notes after the white velvet snowflake marathon yesterday:

Made 3 1/2 dozen snowflakes with the Wilton next to largest cutter. Worked well baking them 9 minutes on the heavier cafeteria style cookie sheets, allowing to cool on the sheets a few minutes before removal to avoid breakage was good, and thinning the icing with 4 1/2 to 5 tbsp. water made a lovely shiny glaze.