All You Need
- 1 cup (250 mL) icing sugar
- 3 1/2 tsps (17 1/2 mL) milk
- 1/4 tsp (1 1/4 mL) Club House Pure Vanilla Extract
- 2 tsps (10 mL) light corn syrup
- Club House Assorted Food Colours
Mix icing sugar, milk and extract in small bowl until smooth. Stir in corn syrup until glaze is smooth and glossy. (If glaze is too thick, stir in small amount of additional corn syrup.) Stir in 3 to 4 drops food colour until evenly distributed and glaze is smooth. Add additional drops of food colour until glaze is of desired colour.
To glaze cookies, place cooling rack on foil-lined baking sheet. Holding a cookie by its edge, dip the top of cookie into glaze. (Or spoon the glaze onto cookies using a teaspoon. Cookies can also be glazed using a new small paintbrush.) Place glazed cookies on cooling rack to dry. (The foil-covered baking sheet will catch any drips.).
Use contrasting glaze colors to decorate glazed cookies, if desired. Spoon small amount of contrasting glaze into small resealable plastic bag. Snip off tiny piece of the corner of the plastic bag. Create design by squeezing contrasting glaze onto cookies. Allow glazed cookies to dry thoroughly before stacking.
Chef’s Tips: Use glaze soon after preparing. Do not refrigerate glaze, as it will begin to harden. If you would like more than one color of glaze, divide untinted glaze among separate small bowls. Tint each one a different colour by stirring in 1 to 2 drops food colour until evenly distributed and glaze is smooth. Add additional drops food colour until glaze is of desired colour. If cookie is decorated with contrasting glaze before glazed cookie is allowed to dry, glaze colours will blend slightly, creating softer, more muted design. Allow glaze to dry before storing cookies in airtight containers.