Confectioner’s Sugar Icing

METHOD:

PLACE the confectioner’s sugar in a large bowl.  Whisk in 6 tablespoons of the milk and the lemon juice.  Add more milk as needed, but keep in mind that the icing must be thick enough to pipe.

If using food coloring, divide the the icing among a few small bowls.  Add the food coloring by drops, tinting the icing to the desired shade.

SPOON the icing into a squeeze bottle ( See Royal Icing Tip ) or a pastry bag fitted with a small round decorating tip.  Pipe the icing around the edges of the cookie or in any pattern desired.  To glaze a cookie with icing or paint inside a piped outline, thin the icing slightly with milk and then spread the icing on the cookie with a small paintbrush.  Before the icing dries, decorate with assorted sugars and candies.  Wet icing acts as the glue.  Let the icing set completely before storing the cookies.

STORE iced and decorated cookies, layered between sheets of wax paper in an airtight container for up to 10 days.

FOR ICING:
6 cups confectioner’s sugar
6 to 8 tablespoons milk
2 tablespoons fresh lemon juice
food coloring, optional

FOR DECORATIONS:
Colored and coarse sugars
chocolate and rainbow sprinkles
multi-colored non-pareiles,
Red Hots and other assorted mini- candies
sweetened shredded coconut
raisins
10 mins
varies

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