Monday, March 26, 2012
This weekend we were busy making and decorating sugar cookies for kids. There may be one or two left to share. Denis mixed up black icing to reflect, what? Lent? Black crosses, bunnies outlined in dark. Blackened hearts.
Sadly, there were also a few rabbit injuries in the Toad Hall kitchen.
One of them was heard to say:
“My butt HURTS.”
The second one replied:
They required immediate attention.
Here’s a recipe for a glazed icing that hardens to a lovely shiny surface. Many of you knew how to do this, but no one told me until recently. I love how it works.
1 c. powdered sugar
2 t. milk
2 tsp light corn syrup (this is the secret ingredient, a must)
½ t almond extract
Stir together the sugar and milk until smooth. Beat in corn syrup and extract until icing is smooth and glossy. If too think add small equal amounts of milk and syrup. Divide into separate bowls and add food coloring to each to desired intensity. Dip cookies or paint with a brush. Allow the cookies to set out for a few hours before storing them in layers separated by wax paper.