Poured Cookie Icing
I found this winner on the Wilton website. It has come in quite handy and I'm not sure what I would do without it. The key is to either get it thin enough to pour over the cookies or, what I discovered making 140 cookies for Christmas, to hold the cookie and dip it into a bowl of the icing and let the excess drip off. It made for a smooth surface and they were beautiful.
Ingredients:
1 cup confectioners' sugar sifted
2 teaspoons milk
2 teaspoons light corn syrup
Directions:
Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts or light corn syrup until desired consistency is reached).
Variation:
You can also add flavors to this icing. For Christmas I added a little Peppermint extract.
Ingredients:
1 cup confectioners' sugar sifted
2 teaspoons milk
2 teaspoons light corn syrup
Directions:
Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts or light corn syrup until desired consistency is reached).
Variation:
You can also add flavors to this icing. For Christmas I added a little Peppermint extract.
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