Powdered Sugar Glaze
Sibby Barrett
This is a really nice glaze for flat cookies or cakes. It does dry semi hard but perhaps not hard enough for packaging. However, it is so much tastier than Meringue Powder, which dries rock hard. This glaze can be edited to take on most any flavor you can dream up.
Course Dessert, cookies, frosting
Cuisine American
- 2 cups powdered sugar sifted
- 1/2-1 teaspoons any extract
- 2-4 tablespoons liquid coffee, oj, half and half, lemon juice, maple syrup, apple cider, cream of coconut, Amaretto, Baileys, Kailua, Grand Mariner, snow cone syrups, such a Monin brand
In a bowl, whisk together the powdered sugar, extract and enough liquid to thin your glaze to desired consistency for dipping, drizzling or pouring onto your cookies or baked goods.
Keyword cookies, frosting
