I will forewarn you, this hard icing for cookies takes a little practice and is a bit tricky. You must work very quickly and have all supplies immediately available for this to work.
1 cup of confectioners sugar
2 tablespoons of light corn syrup
4 tablespoons of full fat milk or heavy cream. Skim milk will not make the icing opaque.
Cook the above ingredients in a very small sauce pan on a medium flame while constantly stirring the ingredients. Remember, sugar burns very easily.
Pour the ingredients into either a pastry bag or a dessert decorator with a steel or plastic tip. (I use the Wilton brand dessert decorator)
Outline your cookies immediately while icing is hot and then flood the cookie. If you let get cold it will harden and not come out or stick to the cookies.
This recipe will only decorate 6 large cookies. Because the icing must be done while hot and reheating can burn, I recommend making small batches of icing rather than making large batches.
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