Thanks, guys. I didn't want to have to go out (it's cold and raining...ugh). I have almond, coconut, champagne, vanilla and lemon flavorings on hand. Think I'll grate some lemon rind into the dough and use lemon extract in the icing. I wasn't sure if the NFSC basic recipe interacted well with all sorts of flavors. I've run into icings that I don't like as well when I change the flavors.
I use Princess Bakery Emulsion. It gives it a citrus flavor probably similar to Creme Bouquet.
I went the lemon route. Ho-hum. You can hardly tell there's any lemon in the dough at all. I put lemon juice and lemon extract in the icing. Also kinda ho-hum. Maybe I'll just stick with boring ol' almond. SIGH....
I did a really stupid thing for the icing. Maybe it'll turn out OK, but right now, I'm not so sure.
I decided that since it's raining and all, I would speed the drying process by using Everclear in the icing to thin it instead of water. Good thought. But....
The Everclear BURNS! If that stuff doesn't totally evaporate, I've wasted an entire morning of baking. This could be interesting.
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