Thin Cookie Glaze

Thin Cookie Glaze

Ingredients:
2 cups powdered sugar
2 tablespoons milk
1/4 teaspoon almond extract
4 drops red or green food color (4 to 5 drops)
1/3 cup (about) powdered sugar

Directions:
Prepare and refrigerate dough for Mary's Sugar Cookies as directed,
tinting dough with desired food colors.
Heat oven to 375º. Roll one third of dough at a time 3/16 inch thick on
lightly floured cloth-covered surface. Cut into 6- to 8-inch stockings.
Place stockings on ungreased cookie sheet. Cut accent dough (toes, heels,
cuffs) to place on stockings if desired. Bake about 9 minutes or until
light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Cool completely. Spread with Thin Cookie Glaze.
THIN COOKIE GLAZE:
Mix 2 cups powdered sugar, the milk, and almond extract. Tint half of the
mixture with food color. Add additional milk, a few drops at a time, if
necessary, or until desired spreading consistency. Place baked cookies on
wire rack. Pour small amount of tinted glaze over each cookie; spread to
edge with spatula. Add enough powdered sugar to remaining glaze to make
frosting that can be used in a decorating bag and will hold its shape.
Place in decorating bag with #2 writing tip. Decorate cookies as desired.
Makes enough to glaze and decorate 8 to 10 stockings.
YIELD: 7 to 12 cookies
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1. Enlarge grid to desired size and draw in stocking shapes.
2. Add toy-shape cookies to top of stocking and accent dough to toes,
heels and cuffs if desired.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the