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Sugar Cookie Icing
December 12, 2002

You have to play around with the milk and corn syrup pretty much, but it's best to start with what the recipe calls for and add to desired consistency. This recipe was great. The glaze does take time to dry - overnight is best. But the colors don't fade and the icing dries shiny, but not too hard. I made this icing using both almond and lemon extract with superb results for both. The icing adds that big of extra flavor to boring old sugar cookie recipes but the flavor isn't overbearing. Cookies come out stackable and easy to transport after drying. This was my first time ever making decorated cookies and the person who received my cookie gifts asked me if I'd purchased them at a bakery! So I was very pleased with this recipe and will probably use it forever!

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