All Rights Reserved. Divide into separate bowls and add desired food coloring. Total Carbohydrate 2 %, (skim or 1% is fine although I have made this successfully using 2% fat milk), (more if needed to reach desired consistency). Beat in corn syrup and almond extract until smooth and glossy (if icing is too thick add in a small amount of corn syrup). How to Make This Easy Chocolate Glaze. For best results, set decorated cookies on baking sheets in a single layer and leave overnight. Your best icing colors are attained using gel based food coloring, rather than your usual food coloring drops. When sharing recipes, please do not share our original recipe in its entirety. Clear vanilla, almond extract, and lemon extract are my most commonly used flavors. In a bowl beat the sifted confectioners sugar with milk until smooth. VERY IMPORTANT; the confectioners sugar must be sifted before using. Add liquid: light corn syrup, extract and milk. Cover with plastic wrap and refrigerate for up to 3 days. Do not stack until icing is completely set, about 12 hours (depending on the thickness of your icing coating). 6.4 g Spread onto cut out sugar cookies, or flood into piped outlines. Alternatively, if your icing or glaze is too runny simply add more sifted confectioners sugar (powdered sugar) until thickened. Spread to the edges using the back of your spoon, a small knife, or a cookie decorating edging tool. … Paint the icing over the cookies using a brush or dip the cookie edges into icing (this will set quite quickly). If it becomes too thin, you... Store in an airtight container in the refrigerator for up to 1 … (Fig 1). simply dip a spoon (or the tines of a fork) into the bowl of icing and drizzle over baked and cooled cookies Use about half the liquid called for in an icing recipe, adding more liquid as needed to thin to your desired consistency. Sift confectioners sugar into a medium bowl. Gel food coloring also retains your desired consistency. I recommend sifting your confectioners sugar before making your icings and/or glazes. A film will develop quickly over the icing, so apply any desired sprinkles directly after spreading the icing. I'm totally the worst at doing this, but it does save from having to fix lumps in your icing. I can’t wait to see your results! cover … Additional flavors such as orange, maple, peppermint, coconut, chocolate, banana, raspberry, strawberry, and rum also work beautifully. Stir frequently until melted and smooth. Instructions Whisk the ingredients together in a bowl until you have a consistency that can be drizzled. Bake It With Love. Melt the chocolate and butter in a heat proof bowl over a pan of simmering water. Please use only one photo and include original recipe page link when sharing recipes in recipe round-ups and articles. Instructions In a medium bowl, sift confectioners sugar and then combine with light corn syrup, milk or water, and clear extract... For flooding and dipping, use a consistency that sticks well to your spoon and icing 'drops' off slowly… To flood your cut out sugar cookies, pipe an outline of icing on your sugar cookies and fill with glossy sugar cookie icing (that hardens). The water based icing will give a very clear appearance, and the milk based version is well, somewhat milky. Christmas cookie decorating, cut out sugar cookies, dipping icing, Glossy Sugar Cookie Icing, icing that hardens, shiny sugar cookie icing, sugar cookie decorating, sugar cookie glaze, sugar cookie icing, (more or less, as needed to reach desired consistency), (or your desired clear extract flavoring). Pour the chocolate … Mention, « Chocolate Chip Maraschino Cherry Almond Bars. Gently tamping the cookie down onto a surface removes any air bubbles. Alternatively, if your icing or glaze is too runny simply add more sifted confectioners sugar. For a light glaze that is somewhat transparent, use a consistency that runs off slowly from your spoon but also leaves a good clear coating on the spoon. Stir until smooth and the icing has reached your desired consistency. Stir until smooth and the desired consistency has been reached. For flooding and dipping, use a consistency that sticks well to your spoon and icing 'drops' off slowly. We are using milk and cold water interchangeably in this recipe, either one will give you a high shine, glossy slash glassy appearance and both will harden once set.