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Sugar Cookie Glaze
March 19, 2003

Absolutely hands-down the greatest glaze I’ve ever made! I think the difference is in using the corn syrup. I’ve tried making this recipe using both milk and water as I’ve made this glaze many times already… I definitely have found that the makes it taste much better. As some of the other reviewers found, using the milk DOES make the finish somewhat matte, but it still looks great and tastes even better with milk. It works wonderful with food coloring too. I put this glaze on the “Best Rolled Sugar Cookies” from this site and WOW, what a combo!!! People go nuts when they try these cookies. Just dip the cookie face-down in this glaze and twist, place on a piece of waxed paper and let sit for a couple hours. Make another bowl of this glaze in a contrasting color, take a spoon and drizzle it over the cookie for a neat effect too. Dries nice and hard! GREAT RECIPE! I’ve used it time and time again!!

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