Basic Glaze
1 tablespoon light corn syrup, such as Karo
1/4 teaspoon almond, orange, or lemon extract
3 cups powdered sugar
Using a mixer, dissolve syrup and extract in 1/4 cup warm water. Add sugar and beat on low speed until smooth.
Anyone use this to decorate cookies with? Wanted to try it out, hopeing someone else already has.
Thanks.
I haven't tried this one, but I have tried Toba Garrett's Glace Icing, which is very similar. The main difference that I can see is that Toba's uses milk, and this one uses water.
I have used a recipe very similar to the Penny's to glaze Bundt cakes, and it is quite tasty. The 1/4 tsp. flavoring is definitely less than I have used, though.
It dries softer than royal icing. The funny thing is, the people I make cookies for like the hard icing and complain when I use a softer one!
I thought it seemed familiar. I need the cookies to hold up enough to ship across country, and the thought of soft icing kinda scares me...lol. I'll stick with the good ol' RI for this batch.
Diva - I've used the glaze often and love it. It's somewhat transparent, so use whitener if you want more of an opaque look. I'm looking through my cookie photos to see if I can find something to show you...
No problem in using for a cookie that you'll be packing up to ship.
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