Apparently. the best icing for sugar cookies. It hardens nicely so you can stack cookies but doesnt get hard like a rock. so you wont hurt your teeth. Its very tasty too and you can add different extracts to change the flavors. ***1 cup powder sugar (confectioners sugar) **1 tablespoon milk ** 1 tablespoon light corn syrup ** 1 drop lemon juice (can be fresh) This will outline and fill approximately one dozen cookies in one color. by nanette
nanette
nanette Apparently. the best icing for sugar cookies. It hardens nicely so you can stack cookies but doesnt get hard like a rock. so you wont hurt your teeth. Its very tasty too and you can add different extracts to change the flavors. ***1 cup powder sugar (confectioners sugar) **1 tablespoon milk ** 1 tablespoon light corn syrup ** 1 drop lemon juice (can be fresh) This will outline and fill approximately one dozen cookies in one color.
Creative Knitting and Crochet
The best icing for sugar cookies. It hardens nicely so you can stack cookies. Add different extracts to change flavors. ***1 cup powder sugar (confectioners sugar) **1 tablespoon milk ** 1 tablespoon light corn syrup ** 1 drop lemon juice. This will outline and fill approximately one dozen cookies in one color. I've been looking for this!. by nanette
nanette
nanette The best icing for sugar cookies. It hardens nicely so you can stack cookies. Add different extracts to change flavors. ***1 cup powder sugar (confectioners sugar) **1 tablespoon milk ** 1 tablespoon light corn syrup ** 1 drop lemon juice. This will outline and fill approximately one dozen cookies in one color. I've been looking for this!.
Creative Knitting and Crochet
This is the BEST icing for sugar cookies. It hardens nicely so you can stack cookies but doesnt get hard like a rock, so you wont hurt your teeth. Its very tasty too and you can add different extracts to change the flavors. by nanette
nanette
nanette This is the BEST icing for sugar cookies. It hardens nicely so you can stack cookies but doesnt get hard like a rock, so you wont hurt your teeth. Its very tasty too and you can add different extracts to change the flavors.
Creative Knitting and Crochet
Apparently, the best icing for sugar cookies. It hardens nicely so you can stack cookies but doesn't get hard like a rock, so you won't hurt your teeth. It's very tasty too & you can add different extracts to change the flavors. by nanette
nanette
nanette Apparently, the best icing for sugar cookies. It hardens nicely so you can stack cookies but doesn't get hard like a rock, so you won't hurt your teeth. It's very tasty too & you can add different extracts to change the flavors.
Creative Knitting and Crochet
This is the BEST icing for sugar cookies. It hardens nicely so you can stack cookies but doesn't get hard like a rock, so you won't hurt your teeth. It's very tasty too and you can add different extracts to change the flavors.Great icing/glaze for all sorts of things. by nanette
nanette
nanette This is the BEST icing for sugar cookies. It hardens nicely so you can stack cookies but doesn't get hard like a rock, so you won't hurt your teeth. It's very tasty too and you can add different extracts to change the flavors.Great icing/glaze for all sorts of things.
Creative Knitting and Crochet
The best icing for sugar cookies. It hardens nicely so you can stack cookies but doesn't get rock hard. It's very tasty too and you can add different extracts to change the flavors. by TomiSchlusz
TomiSchlusz
TomiSchlusz The best icing for sugar cookies. It hardens nicely so you can stack cookies but doesn't get rock hard. It's very tasty too and you can add different extracts to change the flavors.
Food
This is the BEST icing for sugar cookies. It hardens nicely so you can stack cookies but doesn't get hard like a rock, so you won't hurt your teeth. by nanette
nanette
nanette This is the BEST icing for sugar cookies. It hardens nicely so you can stack cookies but doesn't get hard like a rock, so you won't hurt your teeth.
Creative Knitting and Crochet
This is the BEST icing for sugar cookies. It hardens nicely so you can stack cookies but doesn't get hard like a rock, so you won't hurt by Chris3363
Chris3363
Chris3363 This is the BEST icing for sugar cookies. It hardens nicely so you can stack cookies but doesn't get hard like a rock, so you won't hurt
Cookies
Glace' icing.  This is what I use for my sugar cookies.  It dries shiny and hardens so you can stack them.  You can make beautiful cookies that stay that way..... And it tastes amazing. by nanette
nanette
nanette Glace' icing. This is what I use for my sugar cookies. It dries shiny and hardens so you can stack them. You can make beautiful cookies that stay that way..... And it tastes amazing.
Creative Knitting and Crochet
This is a tutorial for how I apply my glaze icing to sugar cookies. To make my special version of royal icing, (glaze icing) these are the ingredients I use. (click the link for full recipe) 1 cup powder sugar (confectioners sugar) 1 tablespoon milk 1 tablespoon light corn syrup 1 drop lemon juice by nanette
nanette
nanette This is a tutorial for how I apply my glaze icing to sugar cookies. To make my special version of royal icing, (glaze icing) these are the ingredients I use. (click the link for full recipe) 1 cup powder sugar (confectioners sugar) 1 tablespoon milk 1 tablespoon light corn syrup 1 drop lemon juice
Creative Knitting and Crochet
Kneaders Bakery Sugar Cookies Recipe with awesome Lemon Glaze! These are perfectly thick and fluffy Bakery Style Sugar Cookies and the glaze is perfect and hardens so you can stack the cookies. From Tips From a Typical Mom. by rachelle
rachelle
rachelle Kneaders Bakery Sugar Cookies Recipe with awesome Lemon Glaze! These are perfectly thick and fluffy Bakery Style Sugar Cookies and the glaze is perfect and hardens so you can stack the cookies. From Tips From a Typical Mom.
desserts + sweets
Zero confectioners sugar icing by susan62
susan62
susan62 Zero confectioners sugar icing
Frostings
Buttery Cut Out Sugar Cookies with icing that hardens by iris-flower
iris-flower
iris-flower Buttery Cut Out Sugar Cookies with icing that hardens
EASTER
Crazy Deliciousness: Sugar Cookies - These are the best sugar cookies I've ever made. Minimal expansion for shaped cookies! There's also a frosting recipe on this link that's easy and hardens nicely, but not as swiftly as royal icing. by antonia
antonia
antonia Crazy Deliciousness: Sugar Cookies - These are the best sugar cookies I've ever made. Minimal expansion for shaped cookies! There's also a frosting recipe on this link that's easy and hardens nicely, but not as swiftly as royal icing.
Things I have made
The icing: cream cheese, cocoa, and confectioners sugar. So delicious. by letitia
letitia
letitia The icing: cream cheese, cocoa, and confectioners sugar. So delicious.
Sweet Treats
Homemade Sprinkles (glaze icing recipe:1 cup powder sugar, 1 to 3 tablespoons milk, 1 tablespoon light corn syrup) by nanette
nanette
nanette Homemade Sprinkles (glaze icing recipe:1 cup powder sugar, 1 to 3 tablespoons milk, 1 tablespoon light corn syrup)
Creative Knitting and Crochet
sugar cookie icing   1lb powdered sugar (about 3 3/4 C)  6T whole milk (low-fat actually works, but use whole if you can)  6T light Corn Syrup (6T is equal to 1/4 C plus another 2 T)  1 t extract (I use almond because I use almond in my sugar cookies)    With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract. by aisha
aisha
aisha sugar cookie icing 1lb powdered sugar (about 3 3/4 C) 6T whole milk (low-fat actually works, but use whole if you can) 6T light Corn Syrup (6T is equal to 1/4 C plus another 2 T) 1 t extract (I use almond because I use almond in my sugar cookies) With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.
Making
sugar cookie icing   1lb powdered sugar (about 3 3/4 C)  6T whole milk (low-fat actually works, but use whole if you can)  6T light Corn Syrup (6T is equal to 1/4 C plus another 2 T)  1 t extract (I use almond because I use almond in my sugar cookies)    With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract. by kathleen
kathleen
kathleen sugar cookie icing 1lb powdered sugar (about 3 3/4 C) 6T whole milk (low-fat actually works, but use whole if you can) 6T light Corn Syrup (6T is equal to 1/4 C plus another 2 T) 1 t extract (I use almond because I use almond in my sugar cookies) With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.
Hair -n Beauty
Campfire French Toast by Stacey Ingredients: 1 loaf of bread of choice 1 carton of Burnbrae Farms French Toast Egg Creations ¼ cup sliced almonds 1 500g container of fresh strawberries Confectioners sugar (Icing Sugar) Syrup of choice by gena
gena
gena Campfire French Toast by Stacey Ingredients: 1 loaf of bread of choice 1 carton of Burnbrae Farms French Toast Egg Creations ¼ cup sliced almonds 1 500g container of fresh strawberries Confectioners sugar (Icing Sugar) Syrup of choice
breakfast
sugar cookie icing 1lb powdered sugar (about 3 3/4 C) 6T whole milk (low-fat actually works, but use whole if you can) 6T light Corn Syrup (6T is equal to 1/4 C plus another 2 T) 1 t extract (I use almond because I use almond in my sugar cookies) With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract. by kathleen
kathleen
kathleen sugar cookie icing 1lb powdered sugar (about 3 3/4 C) 6T whole milk (low-fat actually works, but use whole if you can) 6T light Corn Syrup (6T is equal to 1/4 C plus another 2 T) 1 t extract (I use almond because I use almond in my sugar cookies) With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.
Hair -n Beauty
Lip Scrub 1:1 ratio of sugar to coconut oil (or olive oil) Vanilla Extract Combine and mix well. Ratio will depend on the oil using and texture you are going for. Can use other extracts/flavors. by megan
megan
megan Lip Scrub 1:1 ratio of sugar to coconut oil (or olive oil) Vanilla Extract Combine and mix well. Ratio will depend on the oil using and texture you are going for. Can use other extracts/flavors.
BEAUTY PRODUCTS
One dozen (12) BASEBALL NUMBER Sugar Cookies by lottie
lottie
lottie One dozen (12) BASEBALL NUMBER Sugar Cookies
Covers and Posters
Ingredients 4 1/2 cups all-purpose flour , sifted 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups (3 sticks) unsalted butter , at room temperature 2 1/2 cups sugar 6 large eggs , at room temperature 3 cups milk 1 1/2 teaspoons vanilla extract 3 cups sugar 1/2 cup unsweetened cocoa powder , preferably Dutch process 1 cup (2 sticks) unsalted butter , cut up 1 can (12 ounces) evaporated milk 1 tablespoon vanilla extract Pecan halves, for garnish Directions Position racks in the center and bottom third of the oven and preheat to 375°. Lightly butter four 8 1/2- to 9-inch cake pans (you will bake the cakes in three batches) and line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess. To make the layers, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside. Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evenly in the pans. It will make a thin layer. Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes. Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper, and cool completely. Wash and prepare the pans. Repeat the procedure until all 12 layers have been baked and cooled. To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable. Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides. Place pecan halves around the top perimeter of the cake. Let stand until the glaze sets. (The cake is best served the day it is made. To store, cover loosely with plastic wrap and refrigerate for up to 1 day.) Recommended technique: If you buy inexpensive aluminum foil cake pans at the grocery store (they can be saved for another time as well), you will be able to knock out layers in no time. And no washing between baking!.. by my escape
my escape
my escape Ingredients 4 1/2 cups all-purpose flour , sifted 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups (3 sticks) unsalted butter , at room temperature 2 1/2 cups sugar 6 large eggs , at room temperature 3 cups milk 1 1/2 teaspoons vanilla extract 3 cups sugar 1/2 cup unsweetened cocoa powder , preferably Dutch process 1 cup (2 sticks) unsalted butter , cut up 1 can (12 ounces) evaporated milk 1 tablespoon vanilla extract Pecan halves, for garnish Directions Position racks in the center and bottom third of the oven and preheat to 375°. Lightly butter four 8 1/2- to 9-inch cake pans (you will bake the cakes in three batches) and line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess. To make the layers, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside. Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evenly in the pans. It will make a thin layer. Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes. Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper, and cool completely. Wash and prepare the pans. Repeat the procedure until all 12 layers have been baked and cooled. To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable. Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides. Place pecan halves around the top perimeter of the cake. Let stand until the glaze sets. (The cake is best served the day it is made. To store, cover loosely with plastic wrap and refrigerate for up to 1 day.) Recommended technique: If you buy inexpensive aluminum foil cake pans at the grocery store (they can be saved for another time as well), you will be able to knock out layers in no time. And no washing between baking!..
recipes
3D Glasses Cookies   makes 16 cookies  Ingredients  for the cookies:  1½ stick butter, room temperature  1 cup sugar  1 egg  1 tsp vanilla extract  2½ cups flour  ½ cup corn syrup  1 cup sugar  red and blue food coloring  for royal icing (makes enough for 60 cookies):  One 2lb pack of confectioner sugar  ⅓ cup meringue powder  ¾ cup water by patsy
patsy
patsy 3D Glasses Cookies  makes 16 cookies Ingredients for the cookies: 1½ stick butter, room temperature 1 cup sugar 1 egg 1 tsp vanilla extract 2½ cups flour ½ cup corn syrup 1 cup sugar red and blue food coloring for royal icing (makes enough for 60 cookies): One 2lb pack of confectioner sugar ⅓ cup meringue powder ¾ cup water
HaPPy BIRTHDAY
Delicious Homemade Fresh Baked Valentine Heart Sugar Cookies with Royal Icing & Sand Sugar - One Dozen Decorated Cookies - Made to Order by littlejoesattic on Etsy by lottie
lottie
lottie Delicious Homemade Fresh Baked Valentine Heart Sugar Cookies with Royal Icing & Sand Sugar - One Dozen Decorated Cookies - Made to Order by littlejoesattic on Etsy
Covers and Posters
Valentine's Day Decorated Sugar Cookies-1 dozen by lottie
lottie
lottie Valentine's Day Decorated Sugar Cookies-1 dozen
Covers and Posters
cappucino smoothie  Ingredients  1 cup (8 ounces) cappuccino or coffee yogurt  1/3 cup whole milk  3 tablespoons confectioners' sugar, optional  1 tablespoon chocolate syrup  1-1/2 cups ice cubes  1/2 cup miniature marshmallows, divided  Directions  In a blender, combine the yogurt, milk, sugar if desired and chocolate syrup. Add ice cubes and 1/4 cup marshmallows; cover and process until blended. by lucinda
lucinda
lucinda cappucino smoothie Ingredients 1 cup (8 ounces) cappuccino or coffee yogurt 1/3 cup whole milk 3 tablespoons confectioners' sugar, optional 1 tablespoon chocolate syrup 1-1/2 cups ice cubes 1/2 cup miniature marshmallows, divided Directions In a blender, combine the yogurt, milk, sugar if desired and chocolate syrup. Add ice cubes and 1/4 cup marshmallows; cover and process until blended.
favorite movies
Lactation cookies are too fattening. Making them into a smoothie fills you better and can easily be made dairy and sugar free: toss a whole banana, 2 tbsp almond butter, 1 tbsp brewer's yeast, 2 tbsp ground flax, 1/3 cup rolled oats, 2-3 tbsp cocoa powder, and agave or maple syrup to taste. Top with almond milk and several ice cubes. Blend like crazy and reap the benefits of a half dozen lactation cookies! by chandra
chandra
chandra Lactation cookies are too fattening. Making them into a smoothie fills you better and can easily be made dairy and sugar free: toss a whole banana, 2 tbsp almond butter, 1 tbsp brewer's yeast, 2 tbsp ground flax, 1/3 cup rolled oats, 2-3 tbsp cocoa powder, and agave or maple syrup to taste. Top with almond milk and several ice cubes. Blend like crazy and reap the benefits of a half dozen lactation cookies!
Quilty Things
Santa Face & Snowflake Sugar Cookies, Christmas Cookies (1 dozen) by lottie
lottie
lottie Santa Face & Snowflake Sugar Cookies, Christmas Cookies (1 dozen)
Covers and Posters
...and they stack so nicely. by shirley
shirley
shirley ...and they stack so nicely.
branch at home
Mermaid Sugar Cookies 1 Dozen Decorated Cookies by TSCookies by lottie
lottie
lottie Mermaid Sugar Cookies 1 Dozen Decorated Cookies by TSCookies
Covers and Posters