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5.11.12

COOKIE ICING


 
Use this as icing or as a thin, semi transparent glaze over cookies and other baked goods. For a thin glaze, add more warm milk, [drip by drip] keeping in mind that for glazing you will probably need half of the suggested amount. Configure it into the liquids if you add liquid food colouring.
 
2 cups icing sugar, sifted
2 Tbsp warm milk
1/2 Tbsp pure vanilla extract
1/2 Tbsp fresh lemon juice
 
• Combine sifted icing sugar and warm milk.
• Whip until smooth and slightly thick.
• Add the vanilla extract and the lemon juice.
• Beat to combine.
 

5 comments:

  1. Love this icing, and will make the awesome cookies!

    ReplyDelete
  2. I love lemon in cake, cookie and pie...

    ReplyDelete
  3. This is exactly what I need for my Rose Cashew Shortbreads to carry the rose flavoring! Thanks for sharing!

    ReplyDelete
  4. OK and now I've used it for maple on maple-pecan shortbreads too! thanks so much!

    ReplyDelete
    Replies
    1. Thank you, it is versatile.

      Delete

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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