Sugar Cookie Glaze Food

PERFECT SUGAR COOKIE GLAZE

Steps:

• Stir sugar, corn syrup, vanilla and the milk together.
• Stir in food coloring a few drops at a time until you reach the color desired.
• This glaze must be stirred each time you use it or dries with a mottled look.
• Yield: 1/2 c glaze.

SIMPLE COOKIE GLAZE

Steps:

• Combine water and sugar in a small saucepan with a whisk.
• Bring to a boil and boil until the sugar dissolves and the syrup turns clear.
• Make this glaze before you begin making cookies, and allow it to cool to slightly above room temperature while you make and bake your cookies. When the cookies and the syrup are cool, brush each cookie with a very thin coat of glaze and sprinkle on decorations or large-crystal sugar.
• Allow glaze to dry for at least an hour before stacking cookies. Thin glaze will dry faster than a thick coat of glaze.

COOKIE GLAZE

Steps:

• Mix the confectioners sugar with 2 tablespoons of water until it forms a thin smooth glaze. Spoon the glaze onto each cookie then decorate with the sprinkles.

A QUICK COOKIE GLAZE

Steps:

• Combine sugar with water to achieve the desired consistency in a small bowl. Add vanilla extract or orange juice (or lemon or lime juice).
• To tint the glaze: Place small quantities in several small bowls. Add a little food coloring to each bowl and mix well. (Paste food colors give the most vivid results.) Allow glazed cookies to dry completely before packaging or storing.
• Per teaspoon: 10 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 0 mg sodium; 0 mg potassium
• Exchanges: Free Food
• This basic cookie glaze can be tinted in small batches if desired. .

SUGAR COOKIE GLAZE

Steps:

• Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.

CONFECTIONERS' SUGAR GLAZE

Steps:

• In a bowl, combine the confectioners' sugar, water and vanilla; stir until combined and smooth (mixture will be thick). Tint with food coloring if desired. With a butter knife or small metal spatula, lightly spread glaze on cooled cookies. Let dry for 1 hour.

THE BEST OLD FASHIONED SUGAR COOKIES

Steps:

• Cookies:.
• Beat butter in large bowl with electric mixer on medium to high speed for 30 seconds. Add 1 1/2 cups sugar, cream of tartar, baking soda and salt. Beat until well mixed, scraping sides of bowl occasionally.
• Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover & refrigerate 2 to 3 hours or until dough is easy to handle.
• Preheat oven to 375°F Shape dough into 1-inch balls. Roll balls in 1/4 to 1/3 cup sugar. Place balls about 2 inches apart on ungreased baking sheets.
• Bake for 5-10 minutes depending on how you like them. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
• Frosting:.
• Beat the butter, add sifted sugar & mix well. Add the vanilla, enough milk to reach the consistency you want & the tint to desired colour.
• Spread the frosting over the cookies using a pallet knife. Allow to sit for a few minutes then add sprinkles. Don't use the sprinkles right after frosting or they will absorb moisture & leach their colour!
• Glaze:.
• Stir confectioners' sugar, milk and extract in small bowl until smooth. Stir in corn syrup until glaze is smooth and glossy. (If glaze is too thick, stir in small amount of additional corn syrup.)
• Stir in 3 to 4 drops food color until evenly distributed and glaze is smooth. Add additional drops of food color until glaze is of desired color.
• To glaze cookies, place cooling rack on foil-lined baking sheet. Holding a cookie by its edge, dip the top of cookie into glaze. (Or spoon the glaze onto cookies using a teaspoon. Cookies can also be glazed using a new small paintbrush.) Place glazed cookies on cooling rack to dry. (The foil-covered baking sheet will catch any drips.)
• Use contrasting glaze colors to decorate glazed cookies, if desired. Place small amount of contrasting glaze in small resealable plastic bag. Snip off tiny piece of the corner of the plastic bag. Create design by squeezing contrasting glaze onto cookies. Allow glazed cookies to dry thoroughly before stacking.
• If you would like more than one color of glaze, divide untinted glaze among separate small bowls. Tint each one a different color by stirring in 1 to 2 drops food color until evenly distributed and glaze is smooth. Add additional drops food color until glaze is of desired color. (.
• If cookie is decorated with contrasting glaze before glazed cookie is allowed to dry, glaze colors will blend slightly, creating a softer, more muted design).
• Allow glaze to dry before storing cookies in airtight containers.
• Note: Use glaze soon after preparing. Do not refrigerate glaze, as it will begin to harden.

CONFECTIONERS' SUGAR GLAZE

Steps:

• Mix confectioners' sugar and the water to achieve an easy-to-pour consistency, adding more water as necessary. Use immediately.

SUGAR GLAZE

Steps:

• Combine granulated sugar, water and salt in 1-quart saucepan. Stir over heat until sugar dissolves.boil, without stirring to 230 degrees F or thread stage. Remove from heat.
• Blend butter, confectioner's sugar, and extract into syrup with whisk.stir until smooth and slightly thick. Keep glaze at right consistency by standing saucepan in a larger pan of simmering water.
• Brush or spoon glaze onto cakes, cookies, or breads. If mixture becomes.
• Dry and crusty, reheat slightly and stir a little water into the glaze.

VANILLA GLAZE

Steps:

• Melt the butter and add to rest of ingredients. Mix until creamy.

MOSAIC GLAZED SUGAR COOKIES

Steps:

• Beat first 4 ingredients in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min.
• Heat oven to 375ºF. Roll dough to 1/8-inch thickness on floured surface. Cut into shapes with 3-inch cutters. Place on baking sheets sprayed with cooking spray.
• Bake 10 min. or until edges are lightly browned. Cool 3 min.; remove to wire racks. Cool completely.
• Meanwhile, beat powdered sugar, milk and corn syrup until blended. Spoon 3/4 of the icing into resealable plastic bag; seal bag. Spoon remaining icing into 2 resealable plastic bags; tint icing in one bag with 1/4 tsp. red food coloring, then tint remaining icing with 1/4 tsp. green food coloring.
• Snip small corner from bottom of each bag. Pipe plain icing onto cookies, then pipe red and green icings into stripes on cookies. Swirl with toothpick.