One of the Holiday traditions at our house is baking our Christmas Cookies ~
Butter Cookie Recipe.
It makes THE PERFECT roll out cookie dough. We have made cookies for all kinds of holidays. But . . . this year, I decided to try a new icing.
Thanks to Pinterest, I found this cookie glaze on the King Authur Flour Site
2 1/4 cups confectioners' sugar, sifted
2 Tbs light corn syrup
2 Tbss plus 1 teaspoon milk
Whisk together the sugar, corn syrup and 2 Tablespoons of the milk. The icing should be the consistency of a smooth but runny glaze. If it is to thick, slowly add the last teaspoon of milk.
To ice the cookies, hold each one over a bowl of icing, drizzle the cookie allowing the excess glaze to fall back into the bowl.
Place the freshly iced cookies on a rack with waxed paper under for easy clean-up.
The icing will dry into a firm glaze.
They store well in the freezer . . . if they don't all get eaten first.
What do y'all think?