Ingredients
Equipment
Method
Step-by-Step Instructions
- Place the fully cooled, baked star-shaped and tree-shaped sugar cookies on a clean wire cooling rack. Gently brush away any stray crumbs from their flat surfaces.
- Sift the confectioners' sugar into a small white ceramic bowl. Add the light corn syrup, clear vanilla extract, and exactly 3 tablespoons of the milk. Stir vigorously with a small metal spoon.
- Lift the small metal spoon; the thick, shiny white icing should fall in a ribbon and take exactly 10 to 15 seconds to melt completely back into itself. If it is too thick, add the remaining milk a few drops at a time.
- Divide the wet white icing into two bowls. Keep one batch white. To the second bowl, stir in a drop of pale green gel food coloring until you achieve a smooth, even pale green hue.
- Transfer the icings into piping bags. Outline the edges of your star and tree cookies, then immediately flood the entire surface with the wet icing. Use a toothpick to drag the icing into corners and gently pop any air bubbles.
- Place the freshly flooded cookies onto a flat baking sheet. Let them sit completely undisturbed in a dry area for 12 to 24 hours until the icing sets perfectly flat, shiny, and firm without cracks.
Nutrition
Notes
Tip 1: Never stack the cookies until the 24-hour drying period is completely finished.
Tip 2: If your icing loses its shine, you may have over-whipped it and introduced too much air. Stir slowly and gently.
Tip 3: Always use clear vanilla extract to prevent your pure white icing from turning a dull beige.
Tip 2: If your icing loses its shine, you may have over-whipped it and introduced too much air. Stir slowly and gently.
Tip 3: Always use clear vanilla extract to prevent your pure white icing from turning a dull beige.