I agree that this is the "holy grail" of sugar cookie icing recipes, same for petite fours. This is the same icing I've seen others refer to as "paint brush cookie" icing. I too had to add some milk and corn syrup. Keep in mind bakers, the more corn syrup you use, the longer it will take to dry. In exchange, you will have a nice shiny cookie icing. If the shine doesn't matter, just increase the milk little by little and don't increase the corn syrup. Also, I'm not a fan of an overpowing almond flavor (so little goes very far) so I use my old standby of 1 tsp butter flavoring and 1 tsp vanilla flavoring for every 1/4 tsp of almond flavoring. This is sheer perfection to my family's palates. The ratio of those three flavors is same flavor as buttercream wedding cake icing. Also, I felt the recipe as it is (serving for 12) did not make enough to provide nice coverage of 12 cookies so for 1 dozen cookies, I increased the servings in this recipes(to change the ingredient amounts) to 24 and was stretching the icing at that. I dipped mine and laid on the rack to dry. Also, make sure they are thoroughly dry before stacking. Mine took about 16 hours; that was with the additional corn syrup to make it the perfect consistency. With the necessary changes as stated by other other bakers (adding milk/corn syrup), you are going to love this recipe. The bakeries back in the 60s and 70s used this recipe on their sugar cookies making them much sought after. Addictive!
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I agree that this is the "holy grail" of sugar cookie icing recipes, same for petite fours. ...