Search This Blog

Monday, September 27, 2010

Icing -hard drying

Image taken from Web
1 cup. confectioners sugar
2 tsp. milk
2 tsp. light corn syrup
Your choice of extract:
1/2 tsp. almond
1 tsp vanilla
1/4 tsp. peppermint
1/4 tsp orange or
1/4 tsp. lemon
assorted food colorings

Mix all ingredients and than add your food coloring. You may need to add more milk 1/2 tsp at a time to get desired consistency. You don' want it too runny. While icing is wet you'll want to add your sprinkles. You can wait about 1/2 hour and than add additional colored icings to decorate without them sinking into previous icing. It takes a few hours of drying for them to be stackable. The icing will set up shiny and and beautiful, and the colors will remain bright and glossy.

Sugar Cookies II (Our favorite)

1 1/2 C. Butter
2 cups sugar
4 eggs
1 tsp. vanilla
5 cups flour
2 tsp. baking powder
3/4 tsp. salt

1 C. confectioners sugar
2 tsp. milk
2 tsp. light corn syrup
1/2 tsp. almond extract, 1 tsp. vanilla, or 1/4 tsp. peppermint, orange or lemon extract
(blend all ingredients and than add food colorings. You might need to add 1-2 more tsp. of milk to get desired consistency. This icing dries hard and stays shiny and colors stay brilliant)

In a large bowl cream together butter and sugar. Beat in eggs and vanilla. Stir in flour, baking powder and salt. Cover and chill for 1-24 hours.

Preheat oven to 400* Roll out dough on sugared or floured counter til 1/4 to 1/2 inch. Cut into shapes with cutters and place on ungreased cookie sheets. Bake 6-8 minutes. Cool completely and than frost with icing.