I don't make that many cookies anymore, mostly cakes. However, when I *do* make cookies, my icing has been crystallizing?? I never used to have this problem but now it seems like every time I make them, it happens. I know I have read threads about it on CC..has anyone figured out the best way to prevent this? Or even which icing recipe will *least* likely crystallize? I am getting pretty frustrated! Thanks

I've never had a problem with my glace icing crystallizing. The only problem I encounter is when the icing gets too cold before it sets. Then it gets a bit blotchy and spidery. Keeping the kitchen warm helps, and I've found that using a heat gun to speed the drying process also helps.