actually the recipe is written for flooding. you need to add powdered sugar to get the outline consistency. i always make double batches and add 2 teas of flavor
All you need to remember is equal parts milk and cornsyrup. I start with about 3 cups of powdered sugar and add milk until there is no "dry" sugar anymore. It is almost more dough-like than anything. Then I add the same amount of cornsyrup that I used for the milk. Add about 5 drops of brite white food color for every cup of powdered sugar. This is a bit thick for flooding, but it works great. I add a bit more sugar to thicken it for outlining when I don't want it to spread at all. If the outlining is just for interest and can spread a bit, I use it as is.
kathi...don't sweat it. one day, i'll need you. as a matter of fact i have 300 cookies coming up....just kidding.
i wouldn't. the corn syrup does not like humidity. i have made cookies that people told me they put in the freezer. they will last in the freezer but will not look the same.
Can you freeze cookies iced in Toba's Glace?
I froze cookies with Toba's glace for about a week. They were double-bagged in freezer bags. I didn't take them out of the bags until they had defrosted, so no condensation had a chance to form on them, which probably would have mucked up the glace.
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