All-Occasion Cookie Icing
||cup (175 mL) milk
||cup (125 mL) plus 1 tbsp (15 mL) light corn syrup
||tsp (10 mL) vanilla extract
||cups (2.4 L) powdered sugar
||tsp (2 mL) food coloring
|For colorless icing, combine milk, corn syrup and vanilla in large bowl; whisk using Stainless Whisk. Add powdered sugar; whisk until smooth.|
|Remove ½ cup (125 mL) icing and place in (2-cup/500-mL) Prep Bowl. Add food coloring as desired. Transfer icing to Decorator Bottle fitted with writing tip and set aside.|
|Place cookies on Stackable Cooling Rack with waxed paper underneath to catch drippings. Using a level Medium Scoop, place 1 scoop of colorless icing onto centers of 12 cookies. Allow icing to spread and surface of cookies. |
|Immediately decorate cookies with the following designs. Repeat icing and decorating additional cookies, 12 at a time. Icing will set within 3-4 hours. |
| For star design: Place 5 small dots of icing in an X pattern on each cookie. With a wooden pick, drag each dot from center outwards 5 times to form stars.|
For peppermint design: Draw a large * with icing across entire cookie. With a wooden pick, start at center point of design and continuously drag in a swirl patter to form a pinwheel.
For ornament design: Draw 3 horizontal lines with icing across each cookie. With a wooden pick, drag across the lines, alternating in each direction.
Yield: Enough to ice about 3 dozen All-Occasion Cookies
Cook's Tips: • If colorless icing becomes too thick and not pourable, add additional milk, 1 tbsp (15 mL) at a time to thin out. If icing is too thin and runny, add additional powdered sugar, 1 tbsp (15 mL) at a time to thicken icing.
• Ice and decorate cookies 12 at a time, whisking colorless icing before scooping onto cookie.
• If needed, scrape up icing drippings to glaze more cookies.