The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 20, 2009
I love this recipe! I use it whenever I make sugar cookies.. I dip the front half of the cookie into the bowl of icing.. and it dries perfectly. Nice and shiny!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 20, 2009
The best sugar cookie icing ever! Makes the cookies shiny and the icing dryes hard fast so you can stack them up to store.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 15, 2009
Great Recipe! The part I liked most about this, besides the glossy finish which is hard to achieve with other recipes, and the fast drying icing, was the size of the recipe as posted here, is the perfect size for multiple batches in different colors. You won't end up with too much icing in one color. I used lemon extract instead of vanilla -- and can't recommend this. I stopped the lemon after 1 batch; it was way too strong. At this point I was out of vanilla extract so actually did not add any extract to the rest of the batches and it was still great. Now, if someone can just tell me how to do the creative icing part with eyes and words without making the character look very silly, I am all set!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 15, 2009
This was great once I got it to the right consistency. I quadrupled this recipe because I had to ice 60 cookies. However, I had to add A LOT more corn syrup and milk to get this to a spreadable consistency. Don't know how much I added total but it ended up being over 1/4 cup of each. Worked great once I figured it out though.
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 15, 2009
This is getting a 5 for the flavor, tasted so good and added just the right touch to my sugar cookies. As far as preparing the recipe, I had a little bit of trouble with my first batch because there was just not enough milk. The recipe says to add more corn syrup if it is too thick, but that really didn't help. The second batch I made, I added about 3 tsp. of milk & 3 tsp. corn syrup. It was the perfect consistancy for decorating my cookies!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 14, 2009
Super easy and turned out great! I had to add a tad more milk, but other than that did everything as written. Also, this is great with other extracts (vanilla, maple, peppermint, etc.). Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 14, 2009
I have tried MANY different icings/glazes for cookies and cakes. This one is perfect! I used vanilla extract rather than the almond, and had to add more milk, still it came out perfect. Also, I loved the glossy look and it dried quickly. THANK YOU!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: El Segundo, California, USA
Living In: Wichita, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 14, 2009
This icing is perfect for decorating cookies. I use it on my cookie pops and they dry fast, are stackable and the icing is so glossy and brilliant! I go back to this recipe time and time again. A keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by That Girl
Reviewed: Nov. 13, 2009
AMAZING!! I've done this recipe now for both a family reunion, and our harvest party, and will be doing it again for Thanksgiving. I got rave reviews from my family. Made it by the recipe, with the accident of spilling the almond extract...I think I had maybe a full teaspoon or more go in... But it turned out SOO good just the same! Family LOVED it! (and as long as you're using more than one color frosting per cookie, if one of the frostings is over-almond-ed, it doesn't matter) My husband and I had a blast painting our cookies! This is a new family classic. THANK YOU!!!
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Photo by That Girl

Cooking Level: Intermediate

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 12, 2009
Used on "The Best Rolled Sugar Cookies." Deserves the five-star rating. Everyone loved them.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 11, 2009
absolutely delcious, gave off a pretty shine, but took around 4-5 hours to dry completely (i.e. after 5 hours it was ok to stack cookies without sticking).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 10, 2009
Excellent & easy. I didn't have corn syrup, so I used honey in its place...which I got the idea from the substitute list on this website.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Photo by SicilianInRed
Reviewed: Nov. 7, 2009
I do love this icing but a word of WARNING! The first several times I made it, I made the adjustment that everyone seemed to be making - using 2 TABLEspoons of milk instead of teaspoons. If you do you will end up with decent icing but you will NOT end up with the gorgeous glossy colors you see in some of these photos. You will get a matte finish. The up side is that it dries much faster - about 4-5 hours. It also covers 30-35 3" cookies with no problem. When you make it with the 2 teaspoons you'll get glossy but it does take 8-9 hours to dry and it will only cover about 20-23 cookies. It doesn't look like it will - I stared at it thinking "You've got to be kidding me!" but I put mine on with a small craft paint brush using three colors and it did.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by rainbowxcurls
Reviewed: Nov. 6, 2009
Wonderful! it didn't run, the colors were bright, and I loved the perfectly smooth texture (wasn't hard or crunchy) My squirrel cookies looked way better than they would have with store-bought frosting :-P
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Photo by rainbowxcurls

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 6, 2009
Yummy icinig, I well use this recipe from now on for all my roll out cookies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 5, 2009
Great recipe. Everyone thought my cookies were delicious and festive.
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Photo by JL

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA
Living In: Tehachapi, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 5, 2009
Love the icing. Just needed to add a bit more milk. I'm looking forward to using this on my Christmas cookies!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 4, 2009
The recipe was a little too thick to begin with, I had to add a couple extra teaspoons of milk in order to achieve the correct consistency. Once that was done however, the icing came out beautiful. My Husband LOVED the icing, I wasnt too crazy about the almond extract taste though. I will definitely be making it again though, it made my cookies look great!
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Cooking Level: Intermediate

Living In: Murfreesboro, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 3, 2009
i used vanilla instead of almond extract and it was fine. couldn't detect much of a taste but they looked fantastic when i was done.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 3, 2009
I must not have made this right, but the taste of this icing is gritty. I like the cream fluffy icing on my cut out cookies. Maybe next time I'll try it again but try to substitute something for the corn syrup.
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