Sugar Cookie Icing
Fantastic! I thinned it with milk, not syrup, working 1 tsp at a time until I got the consistency I wanted. Also, I didn't happen to have any corn syrup around, so I used golden syrup instead, and it worked just fine. I'm now tempted to try this with a little maple flavoring and maple syrup for maple cookies.
One thing about this recipe, though - once you make it, use it immediately, it dries fast!
2 users found this review helpful
Dec. 23, 2012