This page has recipes for glazes & icing's for cookies.
Decorating can be fun and a great way to occupy the kids too at times. Some suggestions are:
CONFECTIONERS SUGAR GLAZE:
makes enough to glaze 50 - 60 cookies
1/4 cup of confectioners sugar
1 tablespoon of water
This is a building block recipe for a basic glaze. This is the one mentioned that you can flavour on the "Trimming Cookies" page. Go back there for ideas if you are looking for anything other than this basic recipe.
Place the 1/4 cup of confectioners sugar in a bowl and whisk in the water until the glaze is smooth. Add more water, drop by drop literally, as necessary to get the consistancy you want.
For lemon or orange glaze just substitute the tablespoon of water for lemon or orange juice.
enough to decorate 50 or 60 cookies
1/4 cup of egg whites, at room temperature
2 and 3/4 cups of confectioners sugar, plus additional to make a stiff icing
This is thicker than the glazes and should be applied when the cookies are cooled. This icing is the one used to make things with. Buttons, eyes, hair, trim tree's, around edges of cookies, etc.
In a large bowl, beat the egg whites with the confectioner's sugar until the mixture is smooth and stiff. Add a tablespoon or so of additional confectioners sugar if the icing does not seem still enough to hold its shape when you pipe it. Cover the icing witha damp dish towel to keep it from drying out and hardening as you use it. It will dry very fast.
This icing can be divided into small batches and coloured with drops of food colouring as you wish. To decorate cookies, fit a passtry bag witha small writing tip, fill the bag with frosting, and pipe frosting onto the cookies decoratively. Let the frosting dry before storing away or hanging the cookies as ornaments. For ornaments you may want to try decorating both sides of the cookie. Wait for the icing to dry on one side then do the other.
LEMON EGG WHITE GLAZE:
makes 2 cups of glaze
1 egg white, slightly beaten
1 tablespoon of fresh lemon juice
1 teaspoon of lemon zest(optional)
pinch of salt
1 and 1/2 cups of confectioners sugar
This has a tangy lemon flavour and is really good on spicy cookies.
Place allthe ingredients in a bowl and whisk until smooth. Add drops of water or lemon juice if the glaze is too thick.
enough to glaze 35 to 40 cookies
1 ounce of UNsweetened chocolate
1 ounce of SEMIsweet chocolate
1/4 teaspoon of vegetable shortening
This is a good decorative glaze for drizzling over plain cookies.
Melt the chocolates and shortening in the top of a double boiler over slowly simmering water, stirring often. Using a spoon, drizzle the glaze sparingly over your cookies.
CHOCOLATE DIPPING GLAZE:
8 ounces of bittersweet or semisweet chocolate
1 tablespoon of vegetable shortening
A good quality chocolate is a must for this recipe. In the top of a double boiler, melt the chocolate and shortening over gently simmer water, stirring it often. Remove the top of the double boiler from the bottom and place it on a towel. Dip a part of each cookie in the chocolate, then scrape the bottoms of the cookies along the top of the pot to remove excess chocolate. Place the cookies on wax paper for about 1 hour to allow the chocolate to harden.
makes 3 cups
3 cups of grantulated sugar (white sugar)
1 vanilla bean, cut into 1 inch segments
This is terrific for sprinkling on plain sugar cookies or butter cookies.
Place the sugar and the vanilla bean in a food processor fitted with the steel blade and process for about 2 or 3 minutes, or until the vanilla bean is ground up. (There will still be balck specks visible in the sugar). Transfer the vanilla sugar to an airtight container and let it stand for one week. Sift the sugar before using. This can store indefinately.
VANILLA CONFECTIONERS SUGAR:
makes 2 cups
2 cups of confectioners sugar
1 vanilla bean, cut into segments
Same instructions as for the vanilla sugar.
makes 1 cup
1 cup of granulated sugar
4 teaspoons of cinnamon
Combine the sugar and cinnamon in a jar, cover, and shake. Stores indefinately.
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