In article <
[email protected]>,
"Knit Chic" <
[email protected]> wrote:
> Thanks to Barb giving me a super rec. for cut out cookies, I just finished
> up my 15th dozen.
> They have not been frosted or glazed yet ... I'm looking for a good pourable
> glaze that does not take powdered sugar (I don't have any and can't get to
> the store)
> Anyone have one?
> thanks,
Can you pulverize the hell out of granulated sugar in a food processor?
Have you got a fp? I wanna see what turns up here that doesn't have
powdered sugar in it.
* Exported from MasterCook Mac *
Shiny Cookie Glaze
Recipe By : Posted to rec.food.cooking by Barb Schaller, 12-14-05
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups powdered sugar
4 tsp. milk
4 tsp. corn syrup
Mix.
- - - - - - - - - - - - - - - - - -
NOTES : Source: Can¹t remember. 1991 or 1992. Maybe from Maid of
Scandinavia.
___
When I decorated cookies with precision and sophisticated artistry (I
made that up) there was something called Flow Icing. Just Royal Icing
thinned to a pourable state - thickish pourable. But it's still got
powdered sugar in it. To do the color flow (that's what the technique
was called) stuff , pipe the outline of the cookie with the regular
royal icing (egg white and powdered sugar and flavoring), then thin some
out and pipe it - or spoon on carefully - in the middle so it flows onto
the surface of the cookie. Let it dry before getting fancy. Or
sprinkle your sprinkles on while it's wet. Due to its absorbing
moisture from the cookie, this stuff isn't as rock hard as a decoration
made with it would be. But you still need powdered sugar.
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri
