Here are a couple of ideas to get you started. Obviously, they are basically identical ... one is just a variation on the same theme - just a matter of adding flavoring and food colouring. Since neither one contains butter or eggs, they should be safe and stable at room temperature.
(1) This icing dries to a shiny, hard finish. Great to use for icing or to outline and fill in.
- 1 cup sifted confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts or light corn syrup until desired consistency is reached).
(2) This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire." Original recipe yield: 1 dozen cookies' worth
In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
- 1 cup confectioners' sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon almond extract
- assorted food coloring