This recipe is really a great alternative to a buttercream type frosting for sugar cookies. Not that there's anything wrong with buttercream frosting on sugar cookies, but this is a little different than the usual.
I'm not taking credit for this at all as I found it in multiple places on the internet. You know how it goes, once somebody finds something great then word gets out and it gets posted all over the place.
So here it is once again! You'll need 1 cup of powdered sugar; 2 teaspoons milk; 2 teaspoons light corn syrup; ¼ teaspoon almond extract; assorted food coloring.
In a small bowl, stir together powdered sugar and milk until smooth.
Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
And that's all there is to it! I used a one inch kitchen brush to brush the base coat on, then used the fork and/or spoon that I mixed the color with to drizzle the other colors on top.
Yeah, I kind of went a little nuts on the drizzling.
The icing will eventually dry, depending on how many layers/thick you put it on and then you can stack them in a box or jar. I made two batches to get all these colors on.
Are you drooling yet? I had to give all these to my daughter to take to her work with her, because last week my doctor was discussing my "sugar issue".Hey, go crazy for me!
5 comments:
What perfection!
Did you have to (drool) post this? Some of us succumb to temptation, you know!!
Love, M
Wow, what colorful cookies. I love the way they look. I will have to write down the recipe! Wonderful blog topic! Thanks for sharing!
~M~
Oh wow, my daughter would go nuts for these, especially all the colors!
Fyi, the instructions were incorrect as I followed them perfectly and 2 teaspoons of milk did absolutely nothing to the powdered sugar but clump it up. Had to add another tablespoon.......
Sorry it didn't work for you, but sometimes there are outside factors that can affect the outcome. Relative humidity for one, how tightly packed the powdered sugar was (sifted or not), etc. But you did the correct thing and that was to add more milk just a little at a time. Even something so seemingly trivial as using a liquid vs. solid measuring utensil can make a difference. Remember in a case such as this it's the consistency that matters.
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