![]() ![]() Allow glaze to dry before storing cookies in airtight containers. ![]() If cookie is decorated with contrasting glaze before glazed cookie is allowed to dry, glaze colors will blend slightly, creating a softer, more muted design).Add additional drops food color until glaze is of desired color. Tint each one a different color by stirring in 1 to 2 drops food color until evenly distributed and glaze is smooth. If you would like more than one color of glaze, divide untinted glaze among separate small bowls.Allow glazed cookies to dry thoroughly before stacking. Create design by squeezing contrasting glaze onto cookies. Snip off tiny piece of the corner of the plastic bag. Place small amount of contrasting glaze in small resealable plastic bag. Use contrasting glaze colors to decorate glazed cookies, if desired.(The foil-covered baking sheet will catch any drips.) Cookies can also be glazed using a new small paintbrush.) Place glazed cookies on cooling rack to dry. (Or spoon the glaze onto cookies using a teaspoon. Holding a cookie by its edge, dip the top of cookie into glaze. To glaze cookies, place cooling rack on foil-lined baking sheet.Add additional drops of food color until glaze is of desired color. Stir in 3 to 4 drops food color until evenly distributed and glaze is smooth.(If glaze is too thick, stir in small amount of additional corn syrup.) Stir in corn syrup until glaze is smooth and glossy. Stir confectioners' sugar, milk and extract in small bowl until smooth.Don't use the sprinkles right after frosting or they will absorb moisture & leach their colour! Allow to sit for a few minutes then add sprinkles. Spread the frosting over the cookies using a pallet knife.Add the vanilla, enough milk to reach the consistency you want & the tint to desired colour. Beat the butter, add sifted sugar & mix well.Bake for 5-10 minutes depending on how you like them.Place balls about 2 inches apart on ungreased baking sheets. Preheat oven to 375☏ Shape dough into 1-inch balls.Cover & refrigerate 2 to 3 hours or until dough is easy to handle. Using a wooden spoon, stir in any remaining flour. Beat in as much of the flour as you can with the mixer. Beat until well mixed, scraping sides of bowl occasionally. Add 1 1/2 cups sugar, cream of tartar, baking soda and salt. Beat butter in large bowl with electric mixer on medium to high speed for 30 seconds. ![]()
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