Sugar Cookie Icing

Here is another photo of sugar cookies frosted with my new favorite sugar cookie icing:


1 cup powdered sugar
4 tsp. milk
1 Tb. light corn syrup
¼ tsp. vanilla, almond, or other flavoring extract
Food coloring
Mix all ingredients until smooth. Brush or drizzle on cookies. This makes enough icing to cover a little more than one cookie sheet full of cookies. If the icing gets too thick, you can thin it with more milk or corn syrup. The icing hardens completely in 1-2 hours, though after about 1/2 hour it is hard enough to drizzle a second coat over the first one. You will need to thin it even more than the recipe if you just want to drizzle it over something.

These cookies were made with a regular recipe, which isn't quite as good as the peppermint recipe, but better than any sugar cookie you can buy in a store.

Sugar Cookies
3/4 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
½ tsp. almond extract
1 tsp. baking powder
1/2 tsp. salt
2-1/2 cups flour
Cream butter and sugar. Add eggs. Mix in vanilla, almond extract, baking powder, and salt. Add flour and mix well. Roll out about ¼-inch thick, cut out cookies. Avoid handling dough too much or the cookies will be tough. You can make the dough beforehand and refrigerate it until needed. Bake at 375° for about 6-8 minutes. Frost or decorate.