Wednesday, February 15, 2012

CookieCrazieBasics: Glaze Icing Recipe

Now that we've made the dough, cut out the cookies and baked them.....
it is time to make some icing.

If you haven't heard already......
CookieCrazie is in the minority among cookie decorators.
I don't use royal icing.
(gasp.....I know, it's unthinkable!)
 It's a personal preference for each decorator.

Even though RI is AWESOME to decorate with
and gives so much dimension and depth to decorating....
I've chosen to go a different route.

I made that choice because I was very dissatisfied...
  • with the way RI tastes (especially the aftertaste),
  • with the way it gets very, very hard after drying,
  • and the funky quirks it has while decorating (i.e. dries quickly so you have to work fast, air bubbles are a big problem, clogged tips, etc etc).
I had been using my glaze recipe for several years,
but never even considered actually decorating with it.
I just used it as my base coat on the cookie because I loved how shiny it was....
and how good it made the cookie taste.
But then I found out there were some decorators that
used it to do all their decorating.
 I decided it was worth a try.

I'll admit to you that glaze is difficult to use for decorating.....
and it takes lots of practice.
And there are some things you just CAN'T do with glaze that you can do with RI.
(For example, RI rose buds everyone is making now.....or any RI transfers.)
So at times, it can be really frustrating to use glaze.
But I've determined to make it work.....
and after four years, it seems to be going fairly well. :)
And now there are several more decorators that use it too.

The consistency of glaze icing is KEY.
But no matter what consistency it is, it will not hold shape like RI.
In general it always flows down to a smooth surface.
That can be good when your making dots....
because then you don't have the little peak that comes with stiff RI.
But it can be bad when you want to make a 3D look.
I envy the ability that RI provides for texture....
grass, hair, flower petals, roses, ribbons, ruffles, etc.
But rather than sit and whine about it.....
I decided I would see how I could conquer these "mountains".
I've had some success with layering/drying glaze so that it gives 3D effects.
And as times goes by, I hope to show you more and more of these techniques here.
So hang with me...... :)

OK......Let's make some Glaze Icing!




CookieCrazie Glaze Icing

1 lb (3 3/4 cups) powdered sugar
1/4 cup corn syrup
1/2 tsp clear vanilla extract
1/4 tsp almond extract or emulsion
1/8 tsp butter flavoring
approx 1/4 cup water

Mix all ingredients together on lowest mixer setting. Mix well for at least one minute.

Notes:
  •  This recipe covers approximately 20-25 medium cookies.
  • With no perishable ingredients, it can be kept for a week or two at room temperature. You'll have to work with its consistency if it sits for a time.
  • The flavorings are my preference.  You can mix it up any way you like.
  • It's important to use CLEAR vanilla extract to avoid influencing icing color
  • I highly recommend adding Americolor Bright White Gel since it makes such a difference not only in white icing color, but in all the other colors.
  • Be sure to keep your mixer set on low setting to prevent excessive bubbles.
  • You'll need to cover the icing (I use plastic wrap) to prevent crusting and thickening. It is not as rapid or prone to crusting as RI, but it still does it.
  • I use to adjust the icing to a good consistency right away, but I've learned to wait and work with each smaller bowl of color, since some colors need more gel than others. This way you ensure the right consistency for each bag of icing.

I love this spatula for my icing.
It is really heavy duty and firm.....allowing you to scrape the bowl well.




So once you've made your icing,
you'll want to cover it with plastic wrap or a damp cloth and
start coloring and bagging it for use.

Check out my post on Coloring Glaze Icing.

Here is a previous post I did on glaze icing: Let's Talk About Corn Syrup Glaze Icing


81 comments:

  1. I could get in big trouble with glaze! It tastes soooooo good! I make it wOrse by adding cream or milk but jenkies it's GOOD! you don't lie though! It takes practice. Every time I try it I'm even more impressed that you can do what you do with it! Lookin forward to learning more!!!

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  2. I am nothing but a glaze girl...I can work in Royal, but I prefer glaze, too.  My adventures into cookies started here with your blog and I bow down to you!  

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  3. I have never used RI because I hate the taste.  When I was first learning to decorate cookies I found a video at University of Cookie for glaze icing and have been using it ever since.  I make my own "eyes" with it, it just takes a day or two for them to dry.  This year I made white hearts to put on red cookies.  I pipe the design onto wax paper and then put the wax paper on a cookie cooling rack.  

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  4. Hi Pam! You are the best! :)  I just started (what seems like will be) a "cookie obsession" with Valentine cookies. I was looking for "Quilt" inspired" cookies, to make for my mom, and found you. I tried some of your techiniques and hope I did them some justice, lol. But...I'm just starting, so I look forward to all your tips & tricks. I did a post on my blog yesterday with lots of pictures and referrals for people to check out your site, if you wanna check it out. I thank you for the mixing tip. I think I might have mixed my second batch of icing a second too fast, since I experienced some little bubble pitting with letters and a couple outlines. I will be sure to mix SLOWLY next time! Thanks so much :)

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  5. Thanks for sharing these tips.  Here in Costa Rica, I have learned that not all powdered sugar is created equal, so I've been a bit frustrated at times, or a lot, but thanks again, I'm still playing!

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  6. You were my inspiration when I first decided to learn to make decorated cookies, so naturally, I use glaze as well!  I've never worked with royal icing and since I absolutely love how the glaze tastes on a cookie, I doubt I will ever even try it!

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  7. i started cookies using royal icing only until a few months ago i tried a cookie that was done with glaze. i was amazed how yummy it was. i have been using glaze ever since, only to flood though. thank you for sharing all of your tips. ive learned alot just reading your blog. 

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  8. Barb.....this is wonderful news! I'll have to try doing some glaze icing transfers (GIT). ha ha Thanks for letting me know of your success. :)

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  9. Thank you Marlene. Please don't bow down.....I'm just like you.....but maybe decorated a few more cookies. Thanks for following CookieCrazie. :)

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  10. Oh, look at you Kory.....making beautiful glaze cookies as a beginner. Bravo! That cookie is wonderful!!!! I'd love to see your blog. Please share your site address.

    And yes, mix on slow speed.....and let the icing sit for a short time to let the bubbles surface so you can wipe them out. :)

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  11. weiler6......I know what you are saying is true because when I go to Ukraine and use their powdered sugar....it is REALLY different. Keep playing. I'm sure you'll find the perfect formula. :)

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  12. Tricia.....I'm so glad that CC could be your inspiration. And yeah for glaze! I love it.

    I've only used RI a few times.....and like I said, I loved working with it, but there's too many cons for me to justify the ease of decorating. Besides.....now that I've begun to see the things you can do with glaze.....why would I want to use RI?

    I'm happy to have you here. :)

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  13. Wow a glaze convert from RI. That's awesome Cupookie! And I've seen your work.....it is amazing!!!!

    I'm glad Cookiecrazie has taught you things. And I'm glad you are here. :)

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  14. I'm also a die hard glaze girl. I looked for two solid years for THE sugar cookie and the crunchy RI just wouldn't cut it. Glaze all the way! Thank you for this blog and for your creative thinking of how to make glaze work in new and fun ways!

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  15. "Glaze all the way!"  I like that KBabcock. :) It is my pleasure to share with you. Thank you for being a part of CookieCrazie. =)

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  16. Thank you for sharing your recipe. You might want to check out a recipe on Karen's Cookies. Her meringue butter cream is soooo good. It doesn't set up as hard as RI and tastes yummy.

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  17. I am really looking forward to your upcoming blogs.. I have only used glaze by default, why decorate a cookie your family won't eat!!  You have taught me so many things in the past  year 1+ of decorating.  I appreciate the gift you have to share with all of us.. it takes time and patience to maintain a blog and keep creative.  My family knows you by name--in a good way!!

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  18. This makes me smile, Audrey. :) I'm so glad that you've learned much from CookieCrazie and that your family has benefited.

    It is with much pleasure that I share with you. :)

    And there is much more to come.....and the cool thing about blogging is that I'm learning it can also raise money for UA missions. So I'm having a blast upgrading my blog and giving my readers what they want. And God is blessing it. :)

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  19. I was practicing with RI. I want to master each one, RI, glaze, corn syrup, 20 second. I created my own practice boards by printing out scrolls from the Wilton site. I just put the wax paper over that and practice. Oh, I am picking up Crisco to use as practice material, and I'm saving the RI for actual cookies. It's too expensive to practice with the RI. I am open to anyone posting hints and tips, too!

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  20. I am really nervous about using glaze. I tried it once and one cookie came out like it should be. The rest well not so good. I am not giving up. I am willing to give it a go again:) Thanks Pam for this tutorial its very helpful.

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  21. Keep at it, Nena. It is difficult.....but the more you do it, the better they will be. I remember my first attempts. Ugh! In fact, many of them are documented on THIS blog in those early years. You can go check 'em out. lol

    Thanks for your sweet words, Nena. You encourage my heart. :)

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  22. I want to try your glaze because I really don't like the taste of RI.  However, I'm scared. LOL  I do have a question - how does it set up?  If it's not as hard as RI, how long do you wait to package and give the cookie away?  I usually only make cookies for friends and family, but still don't want them to get all yucky before they see how awesome they are (or aren't! LOL)-

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  23. cookiecrazieladyMarch 2, 2012 at 7:59 AM

    Don't be scared, Kandra. :) You need to let it dry for 24 hrs before packaging it. Go for it!

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  24. Hi Pam, When I make my corn syrup glaze, I've always added milk instead of water, is there a difference? Do you have any problems with spotting when the cookies dry? When you make your corn syrup glaze, to thin it for flood consistency, do you add more corn syrup or do you add more water? And to thicken it for piping, do you just add more powdered sugar? 

    Thanks!

    ~Stacy

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  25. Hi Pam, When I make my corn syrup glaze, I've always added milk instead of water, is there a difference? Do you have any problems with spotting when the cookies dry? When you make your corn syrup glaze, to thin it for flood consistency, do you add more corn syrup or do you add more water? And to thicken it for piping, do you just add more powdered sugar?

    Thanks!

    ~Stacy

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  26. Hi Pam, When I make my corn syrup glaze, I've always added milk instead of water, is there a difference? Do you have any problems with spotting when the cookies dry? When you make your corn syrup glaze, to thin it for flood consistency, do you add more corn syrup or do you add more water? And to thicken it for piping, do you just add more powdered sugar?

    Thanks!

    ~Stacy

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  27. Hi Stacy. I use to use milk for my glaze.....but decided it wasn't necessary. And adding water instead of milk eliminates the only ingredient that might "go bad".

    I occasionally have spotting problems....but I don't think milk would help them go away.

    When I thin my icing, I only use water. If you add more corn syrup, you're adding additional dry time needed for the cookies.

    To thicken my icing....yes, I add a little more powdered sugar.

    My pleasure. :)

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  28. So, if you refrigerate the dough or want to bake them the next day, you eliminate the extra 3/4 cup of flour.  But then when you are ready to bake the cookies, do you then add the 3/4 cup, or is it just eliminated altogether?

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  29. I would think refrigeration would be all you need to firm up your dough. I don't refrigerate my dough......so that's why I add extra flour. I eliminate a step in the process.

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  30. I've been using corn syrup icing to decorated my sugar cookies & I'm consistent w/my recipe & I'm noticing that the day after glazing my sugar cookies, some of them begin to spot (white spots) and they continue to leave blotchy white spots the next day too. Does anyone know why this happens and what I can do to prevent it from happening? I've even used a dehumidifier & turned on the AC to rule out if it's a weather related problem & I haven't noticed any difference. PLEASE HELP! My Ingredients:Powdered sugarcorn syrupwateralmond extractclear vanilla extractbutter-vanilla 

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  31. I love to work with glaze too. But having issues with it being to runny when outlining and then flooding the cookie. What am I doing wrong? Also the bleeding of colors is a problem especially when using black.

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  32. I have this happen on occasion too, swtaz777. I'm not really sure what is happening. I've seen others speculate and try to pinpoint how to avoid it. Since mine is so sporadic, it is hard for me to try to figure it out. I've resigned myself to it is just part of the imperfections in decorating cookies. Sorry I'm not much help.

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  33. Hi there, cookie fairy 559. How thick is your icing? It sounds like it is too thin.

    As far as bleeding goes, I'd suggest putting the darker color on first (black, red, navy....) and then adding other colors after the dark color has dried at least 2-3 hrs. It doesn't prevent all bleeding, but it certainly helps.

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  34. I don't eat eggs so I always use a glaze on my cookies, although in the UK we don't have corn syrup so I've been using liquid glucose instead.  Most of the time my glaze sets up good and I love the result, but sometimes (like yesterday) I come back after a few hours to see cracks on the surface of the glaze and this totally spoils the look.  Do you have any idea as to why this might be happening?  Sometimes I think I must have picked up the cookie before it was dry and the fragility has caused the cracking, but I really don't think I did that yesterday and all but two of my cookies have cracks on the glaze :-(

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  35. cookiecrazieladyApril 4, 2012 at 7:37 PM

    Hi Julianne. I wish I had an answer to your question. I'm not sure what is going on. Since I'm not familiar with liquid glucose, I don't know if that has any effect on your cookies.  But you said that it usually works well.

    Was there anything different......was it cold? Was it more humid?

    I get cracks in my icing occasionally, but it's usually because I've flood a large area and used my heat gun with big sweeping motions. Either that, or I jiggle it too much when transporting it to the drying pan.

    Sorry I'm not a huge help. I hope you figure it out.

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  36. I just found this blog and have to say I AM SOOOO EXCITED!! Ive been using RI for yrs now and have always been so frustrated with the fast drying, peaks, and bubbles that MAY happen. I am dying to try glaze and will def be using your recipe. Thank you so much for having such an amazing site, your videos are not "bad" they are GREAT.

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  37. I'm so happy about your excitement for glaze! And thanks for the compliment on the videos. That is definitely not my forte......but I think sometimes there is no better way to convey a concept. I'll keep trying to improve. :) Thanks for being here. :)

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  38. I love your glaze recipe and have been using it since I found it on your blog.  When I've tried to use it for pipinh snf decorating, my colors aren't vibrant - they're more subtle and translucent.  Really pretty on some things, but not what I want.  Suggestions??

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  39. Sandy.....add a bit of Bright White Americolor gel to the entire batch of glaze. Add more to your "white colored" icing. It really makes a difference and gets rid of the translucency. :)

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  40. I had used the icing but it was chunky and not as smooth as I would have liked it to be.  I think maybe my icing was too hard.

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  41. CookieCrazie PamMay 12, 2012 at 6:44 PM

    It definitely sounds like it was too thick, Waglinda. Add water....a little at a time and use my 10 second rule and you'll get a nice smooth cookie base every time. http://www.cookiecrazie.com/2012/02/cookiecraziebasics-coloring-glaze-icing.html

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  42. I LOVE your 10 second glace icing recipe. I have been using Wilton's cookie glaze recipe but yours is so much easier to use and tastes better. With the Wilton recipe I was forever having to thin or thicken the icing but yours DOES IT ALL!  For those of you out there afraid to use glaze icing just GO FOR IT. You will Love It. People tell me my cookies are beautiful. (i don't always think so tho. I'm my worst critic) Thanks Pam for the wonderful Blog site and gobs of helpful information. I check you out Every DAY.

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  43. cookiecrazieladyJune 24, 2012 at 1:11 PM

     How sweet of you to write this note, Grammi's Sweets. :) I'm THRILLED that you like the glaze recipe and found it to work well for you.

    And I am happy to share with others. It is the least I can do when others have so selflessly shared with me. :)

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  44. I just stumbled across your page from Sweet Sugarbelle and I have never been more excited. Royal Icing is intimidating to me and I don't like it's taste. I have been using a very basic glaze using lemon juice, powdered sugar and milk but it was sloppy and ran off my cookie. I am very much an amature but I love to make cookies. This is just what I needed! I cannot wait to try this glaze!

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  45. Well I'm so glad you found the blog. And YEAH for trying out this glaze recipe. You'll have to work with it a bit to get it the consistency that works best for you.......but trust me, it is WORTH it. Have fun! And let me know how it goes. :) ♥

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  46. Hi! I am Jane from Ukraine. I lave Your blog so much and i lave Your Corn Syrop Glaze Icing. But my glaze is not much white. How much drops American colors bright white do put in this glaze ? Thank you!

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  47. Sorry for my English : )))!

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  48. Hi Jane! It is super nice to meet you. You know I have a love for Ukraine and its people......so you are right there in my favorites list. :)

    I'm so glad you love the glaze. I'd add about 5-10 drops to a batch of glaze. Then when I'm making actual white glaze for decorating, I add more drops of white. Many blessings to you! ♥♥♥

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  49. Your cookies are amazing and inspiring! I'm a cake decorator now venturing into cookies, and your site has been my go-to resource :) One question: do you have a chocolate glaze recipe for getting a nice black color without using a ton of black dye? I've seen some chocolate glaze recipes, but it looks like chocolate glaze does not dry as firmly as regular glaze. I need to package these, so I need them dry dry dry!

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  50. Thanks for all your sweet words. I'm so glad you've found my site to be helpful. :) I don't have a chocolate glaze recipe, per say.......but I don't know why you couldn't sub cocoa for some of the powdered sugar in my regular glaze recipe to get a chocolate glaze. That would mean it would dry just the same...... Let me know how it goes. I'm always curious how people's experiments turn out. :) ♥

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  51. I loveeeeeeeeeeeee your blog! Love all your creations and tutorials! Thank you very much for sharing! You also have a beautiful family!
    <3

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  52. Thanks so much for your encouraging and sweet comments. :) ♥

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  53. Thanks for sharing all of your cookie wisdom. I have been decorating cookie for about 6months. My mother doesn't like the taste and consistency of royal icing and I was delighted to find this recipe. I don't have bright white gel which seems to add opacness to your frosting. I was very pleased with the results and my mother loved to taste.

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  54. Thanks for such sweet comments, Rachel. :) I'm thrilled to hear that you've found a cookie your mom loves. :) Have lots of fun and make lots of memories. :) ♥

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  55. Hi! Your blog is awesome! For your sugar cookie recipe, do you use salted or unsalted butter? Would the taste and texture change if I use maragine? Thank you!

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  56. Sarah - Zoe's LunchboxDecember 15, 2012 at 11:09 PM

    I am so glad I saw this.. I do not like royal icing at all, but wanted to get the same effect. I use a glaze that is just powdered sugar, water, and vanilla, but your flavorings sound fantastic. My question is do I NEED the corn syrup? What is it's role? Thanks so much. I have my cut outs done for Christmas, just waiting on their coating of glaze.. will watch for your reply.

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  57. I'm so glad you saw this too, Sarah. :) Glaze is way better than RI. I suppose you could take out the corn syrup. I find it gives the icing a smooth glossy consistency. Without it, the icing may dry completely different. I'm not sure since I've never tried it. If YOU try it, please let me know how it goes. I'm curious. Have a wonderful time decorating cookies for Christmas!!! Make lots of memories. ♥

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  58. Sarah Paterson-FarrandDecember 20, 2012 at 9:43 AM

    Can you tell me what the purpose of the corn syrup is? I make a glaze with just vanilla, powdered sugar and water or milk. But thinking that wouldn't work as well. Thanks.

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  59. In my opinion, I think it gives the glaze a more smooth and glossy finish. If you can get it to work with just powdered sugar and water.....do it! That would be awesome. I've never tried it that way, so I can't say whether or not it works for me. Let me know what you figure out. Merry Christmas! :) ♥

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  60. Hi Pam! So I added about 8-9 small drops of the bright white color to the icing and it isn't quite bright white yet. Do you usually add more? Also, I am only making half of your glaze recipe since I don't have enough powder sugar at home. :)

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  61. Jennifer.....I don't count the number of drops. I just add a big squirt and see if it makes the glaze be that pure white opaque look. So add more......it can't hurt. :)

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  62. So glad I came across this page! I've been using my version of glaze since 2006 for my BSweet Cookies. I've always been a bit jealous of the intricate work that can be done with RI but when customers say my cookies are the best they've tasted, I can't mess with the icing. Reading all the comments, my experience has shown me that cracks develop while drying when I have flooded with too much icing. And you know it's hard to judge that sometimes. When the icing is perfect consistency you can flood a thicker base without it running over the edges.
    You have a new follower!


    Beth
    Caringbridge.org/visit/lukestrotman

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  63. Hi.. I am pretty new to cookie decorating. I have been using RI since it was all I knew about. I don't mind the taste so much but feel like it makes the cookie SO sweet. Is the glaze less sweet or similar since they both use a fair amount of powdered sugar? I would love to try it, if it would not be as sweet. Thanks for your help.

    Lisa

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  64. You have officially converted me.....almost completely. :). I always had luck with my RI not being rock hard (not sure how or why) until yesterday. I had made an order and the RI was so hard the cookies made a "snap!" noise and the taste was so off. There was no way I could let those cookies represent me as a baker.

    I have been lurking around for awhile on all the blogs that use glaze. This last batch of cookies is what I needed for the push to try it. I decided to slowly work my way into glaze by only using as the base and still use RI as for the details. Until I get more comfortable with glaze.

    I used your recipe. I had read concerns from others where they thought it was thick enough, but still ran off the cookie. I made my glaze closer to "20 Second". It did not work well in my squeeze bottle...even with a #7 tip. I changed to the bag and had much better success.

    It felt very different than RI, but I love it. Took the colors beautifully. The top layer dried pretty quick. I let it set for a few hours before I came back with the RI for the details. I let it dry for 24 hours and just tried my first cookie. LOVE IT! Love the taste, the softness but still firm enough to bag and box. Love that I will save money on meringue powder.

    Thank you!!!!!!!!

    Jennifer
    Beyond Sweet Baking Co. (A Texan Home Baker)

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  65. Im new to cookies. I started with more of a buttercream like Karens, then switched to royal but really I like a softer cookie, so I tried glaze but found it even sweeter than royal. Does milk or water make a difference in the sweetness. Do you know how milk changes the shelf life? I tried to read all the comments to make sure I'm not repeating a question, I'm so sorry if I am. What can I add to make it less sweet?

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  66. Thank you so much for any tips you can offer!

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  67. Thank You so much : ))! I see this answer only now.
    If it is not difficult would You answer on my new question. In Your country for weight ingredients
    You use cups. In Ukraine we use gram. Do You ever interest how much gram in this recipe/

    I mean how much gram in this recipe

    1 lb (3 3/4cups) powdered sugar

    1/4 cup corn syrup

    1/2 tsp clear vanilla extract

    1/4 tsp almond extract or emulsion

    1/8 tsp butter flavoring

    approx 1/4 cup water
    few drops Americolor Bright White Gel


    Do You ever visit Ukraine with master-class on decoration?


    Thanks You so much again : )!

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  68. Grazie, there's only one thing I'd like to ask you. The sugar glaze that i've been using that also uses corn syrup at times turns blotchy once dry and the recipe says that it might be because the glaze is too thin, I spread it on the cookie since it is the consistency of honey. Do you ever run into this problem in the past? Your glaze looks much thinner than the one I use. I'll be trying yours today for my Easter Cookies. Thanks for your help.

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  69. cookiecrazieladyMarch 2, 2013 at 4:36 PM

    In my experience, the blotching happens with colder temps. I don't have too much problem with it except in the winter. I'm not positive this is the answer, but make sure that where you are drying your cookies is not a colder environment than regular room temperature. I'm anxious to hear how your Easter cookies turn out. ♥♥

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  70. Love your information! Thanks for sharing with all us novices and keep up the good work! You inspire us to keep trying....

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  71. Thanks T Parker. I'm so glad you are inspired and the info is helpful. That's one of my goals. :) ♥

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  72. I "happened" upon glace by my non-ending search for a "shiny royal icing". I never seem to get a shiny royal icing so it was very frustrating to say the least ! Now, I do "best of both worlds" by flooding cookies with glace but making a small RI recipe to do fine lettering etc. Glace tastes 10x better too IMHO

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  73. cookiecrazieladyJuly 25, 2013 at 6:37 AM

    Hi Kimmy11. I'm so glad that glaze was the answer. I've heard others say that they use glaze for their base and then RI details.....so you are not alone. I totally agree with you about the taste of glaze. It is fabulous! Thanks for letting me know. I always love to hear how this blog inspires others. :) Blessings! Pam

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  74. Love this recipe....my cookies have turned out awesome. I tried RI and I love this this glaze so much better!!!!

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  75. Totally agree, Amy! I'm so glad you like the recipe. :) ♥

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  76. Your cookies are impressive! I've been doing RI for a while, but getting tired of the cost and the egg-y flavor and scent. Going to try the glaze icing, and hoping I'll do well with it. I have a question regarding flavoring: do I have to add the vanilla, or can I just add the almond? Any input you would be willing to provide would be appreciated! Thank you!

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  77. Thank you! Going to try this weekend!

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  78. I want to try my hand at decorating and baking. I am, however, feeling a little overwhelmed at the "process", the set-up, and fear total chaos will erupt. LOL Do you have any cookies that would be good to try for a beginner? I understand that practice makes perfect but in an effort to not waste, would you recommend cutting recipes in half, starting with smaller batches?

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  79. Hi Kasya! Yes.....it can be overwhelming when you begin. But just make it simple and take it one step at a time. Both my cookie and glaze recipes are an average yield, so if you'd rather 1/2 the recipes, that's fine. They will work well no matter which quantity you use. Let me know if I can help in any other way. And go for! It's so fun once you dive in and see all the potential of things you can do with cookies. :)

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  80. I know this post is older and you may not even check it anymore but I had to tell you how thankful I am for your recipe. I've been doing cookies for about 1 year now using a royal icing recipe and it worked. This summer I moved from home with >60% humidity (always) to a state where 12% humidity makes the news! Needless to say working with royal icing in 10% humidity and 115 degrees was almost impossible. It needed to be soooo thinned down and even then I had to work too fast and the results were sloppy. On my most recent batch I tried your glaze recipe - what a difference! My family said they were the best looking cookies I've ever made (not just the ones since we've moved). They still dry faster than any RI cookie back home but your recipe allows me time to make them look nice before they dry. Thank you for this recipe, your amazing cookie inspirations, and the time I know you must put in to this site for us all to enjoy.

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  81. cookiecrazieladyJune 30, 2014 at 5:30 PM

    This note, Tracy......was such a blessing to read. Yes, I try to read every comment and email that people send me. And I am blown away by stories like yours where my recipes and tutorials have helped others accomplish what they're aiming for. AWESOME! I'm so glad that glaze was the answer in your new climate. And I'm thrilled that you are happy with your cookies. (And they taste great too, right?!) Blessings to you. Thanks for writing. The encouragement was very needed. ♥

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