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Old 11-30-2006, 01:01 PM   #1
Assistant Cook
Join Date: Nov 2006
Location: Central NY
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Question Frosting help for cookies

I am hoping someone can help me. When I make my Italian cookies, they are suppose to have a drizzling of a frosting on the top. My drizzle is always awful. Too lumpy and awful. Does anyone have a recipe for a frosting that would be smooth, thin and shiny as it dries? Thanks so much, Debbie


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Old 11-30-2006, 01:40 PM   #2
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I always use powdered sugar, adding a small amount of extract to taste and then milk to whatever consistency you're looking for. The trick to get out the lumps is to sift your powdered sugar first and then whisk it really well as you add the liquid.

-A balanced diet is a cookie in each hand
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Old 11-30-2006, 02:23 PM   #3
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PA Baker is right. The main thing is to sift very well and do not add your liquid too fast.
Polly aka Shunka....the Def Leppard crazy in AZ!!
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Old 11-30-2006, 05:52 PM   #4
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Debbie welcome to DC. PA Baker is absolutely right and make sure that you sift well and make sure that you add the liquid very slowly.

Jill and Jolie
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Old 12-01-2006, 09:13 PM   #5
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Thank you!

Ok, now I see why I had lumps! Thanks for the tips!
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