COOKIE ICING INGREDIENTS:

2 cups powdered sugar (Confectioner’s to you folks who do know one end of a spoon from the other).
2 tsp. milk
2 tsp. corn syrup (Yes, the store has it! You can find it with all the other syrups.)
1 tsp. vanilla (or almond flavoring is good too.)

Keep those food coloring bottles handy too because ya don’t want those cookies to all have white frosting, do ya?
Stir up the sugar an’ milk in a bowl ‘til the icing looks real smooth, then, beat in that corn syrup an’ vanilla ‘til icing gets smooth again. It'll look kinda glossy when ya got it mixed up just right.
Add food coloring to desired shade.
Now, frost those puppies, (cookies) an’ set ‘em aside on waxed paper ‘til frosting hardens….It'll take a very few minutes, so don’t get your tail in a knot!

COOKIE ICING VARIATIONS:

Sugar Glaze:

2 cup pwdr. sugar
2 tsp. fruit juice
This here popular icing is great for sugar cookies too. All ya gotta do is adjust the liquid to the powdered sugar, an’ you can make this glaze as thick or thin as you care to.

Royal Icing Recipe

This one dries hard, an’ is a good one when sendin’ some sweet treats by mail to the ones ya love. The tops of those cupcakes or sugar cookies can even be crunchy if ya add chopped nuts. Fun dippin’ ‘em too!

Take 1 package chocolate chips (melted in that jerry-rigged double boiler if ya don’t have the real thing.) Ah, come on! Ya really don’t remember….Ok! Here it is again….Take a heat resistant bowl, an’ set it on top of a pot half fulla boilin’ water. Dump all the chocolate chips in the bowl, an’ stir ‘em now an’ then ‘til they’re all melted altogether.
1 -1/2 cups finely chopped nuts. (Spread ‘em out on waxed paper after the choppin’s done.) At Christmas time, you can even crunch up candy canes real fine to dip the frostin’ in).
Now, take your cookie or cupcake an’ dip it in the chocolate icing twistin’ your wrist a little to swirl the frostin’, then go right to the chopped nuts to roll ‘em around a little in so some nuts stick to the warm frosting…..Let ‘em cool on cookie racks or waxed paper a few minutes, then eat ‘em up, or mail ‘em!

If ya wanna get fancy, try some a these tricks below…

Mixing Color in Icing”

Have ya heard a concentrated icing color that'll not affect your frostings consistency? Don’t feel bad, neither had I.
But if ya wanna put some colorful swishes an’ swirls in your white frostin’, it’s the real deal!
Buy the no taste kind or it'll change the frostin’s flavor. (Well duh!)

Dip a toothpick in the color, then swirl it in the frosting on top of your cookie or cupcake. Don’t use too dern much color at a time or ya sure won’t like the results! An’ always change toothpicks every time ya add color, otherwise ya get the icing in your jar of color. (Gosh, do I gotta explain everything? Ya oughta know that by now).

Blend the frostin’ well with a spatula.
Also, think about what kinda frosting you’re gonna use when ya mix up the color. Icing colors get real dark in butter cream frostin’ ‘bout a half hour after mixin’ it up, an’ Royal icing will need more than butter cream icing if ya want the same color depth.
Always mix up enough frosting color for the whole batch a cookies or cupcakes. Then, if ya run out, ya don’t have to try an’ match colors with a new batch.