Does anyone have a recipe for icing to use on cookies that doesn't get as hard as royal icing....and has a better taste? there is a bakery here that makes like a glaze icing to put on thier cookies it gets hard but not crunchy hard...i would love to use something like that then she decorates the outer edges with bc...thanks so much...

Toba's Glace is yummy and I find does not get as hard as Royal. I believe it's in the recipe section.

Here's the link: http://cakecentral.com/recipes/2119/toba-garretts-glace-icing

Alice's Cookie Icing on here is very good. Also, this is the icing recipe I use and it's yummy. Hard enough to package but not rock hard.

1 cup confectioners sugar
2 t milk or you can use water or lemon juice
2 t light karo syrup- I always have to use a little more
1/ t extract

I use Alice's cookie icing recipe. It's easy to work with, whether flooding or piping, after drying, can be packaged without damage and it tastes great. Everyone raves about my cookies

http://www.cakecentral.com/recipes/1961/alices-cookie-icing

thank you so much

Yep, Toba's Glace, that's what I use, love it.

Does the Toba's Glace get hard enough to ship? How about Alice's Recipe?
Thanks!!

I like this one the best. It's adapted from MEAGHAN MOUNTFORD. Pretty much the same but I add the Karo for a little bit of a sheen. Dries hard enough to package yet tastes soft and creamy in your mouth. Really yummy.

4 T Meringue Powder
1/2 c water
6 c Powdered Sugar
1 T shortening
1 T light Karo Syrup
1 t vanilla (clear)

Beat together Meringue Powder and water until very frothy. A few minutes. Add sugar slowly then the rest of ingredients and beat together. Yum!

I use marshmallow fondant on my cookies, then decorate with a little bit of royal icing. It firms up on the cookie if you put it on when the cookie is hot from the oven, but stays soft enough to bite. You can add interesting texture to cookies that way. I have shipped them from San Antonio to Sacramento in the summertime and my grandma said they held up perfectly.

Artsy this seems like it would make a lot of icing - do you know about how much?