Toba's cookie icing recipe went on great and looked super while it was wet, but now that it's dried, there are little hairline cracks in the icing. It's on most of the cookies.

Any ideas why?

Yes, there were previous posts on this topic. Sarah Phillips from baking911 (.com) figured it out. It has something to do with the milk in the recipe interacting with the sugar crystals. The cookies also lose their sheen after drying.

Sarah has her version where she tweaked it a bit and replaced the milk with water to fix the problem. There is also a good one this forum everyone uses. I can't find the link at the moment.

If anyone can find the link for the solution I would appreciate it.

I'm doing a search now but so far haven't found it.

BTW, I used skim milk in the recipe because that's all I have in the house. I have not had this cracking problem before, though.

Here is Sarah's:

http://www.baking911.com/recipes/cakes/other_safe.htm


Here is the one everyone recommends:
http://www.cakecentral.com/cake_recipe-1983-0-Royal-Icing-for-Decorated-Cookies.html

Thanks for the info regarding milk vs. water as I am getting ready to do some cookies today.

I've had hairline cracks with Toba's icing as well and always figured it was from moving the cookie to the tray while the icing was setting. Seems like if I let them sit awhile before moving them, I don't have the problem. I also thought that the problem Sarah from -911 mentioned was when the icing crystalizes and you get small white bumps. (like baby acne ) To solve that, I mix, mix, and mix some more.

BTW, Toba's icing is basically the same icing recipe as Wilton's Cookie Pour icing. Didja know that??


kos