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    You are in: Home / Recipes / Glace Icing - Shiny, Semi - Hard Icing for Cookies Recipe
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    Glace Icing - Shiny, Semi - Hard Icing for Cookies

    Glace Icing - Shiny, Semi - Hard Icing for Cookies. Photo by Chef floWer

    1/1 Photo of Glace Icing - Shiny, Semi - Hard Icing for Cookies

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    dukeswalker's Note:

    This recipe comes from the book Creative Cookies by Toba Garrett. It is a delicious icing that dries shiny and semi-hard. So you can easily stack your cookies but not break a tooth when you bite them.

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    Ingredients:

    Yield:

    iced co ...

    Units: US | Metric

    Directions:

    1. 1
      In mixing bowl, thoroughly mix sugar and milk with a hand mixer. The icing should be very soft and have a heavy cream texture.
    2. 2
      Add corn syrup and mix until just combined.
    3. 3
      Divide icing into several bowls and color using concentrated pastes for the best results. Cover each bowl with plastic wrap until ready to use.
    4. 4
      Note: The icing will last for up to 2 weeks in the fridge. Put plastic wrap directly over the icing and seal the bowl with a tight fitting lid. When ready to use, stir the icing until it has a flow consistency. Can be made with water instead of milk. Without milk it will last for 3 weeks in the fridge. You do not need to refrigerate decorated cookies. I also guesstimated the yield.

    Ratings & Reviews:

    • on December 14, 2011

      55

      This is a wonderful icing if you need a thin glaze that gets hard. I used vanilla extract and freshly squeezed lemon juice (had to add a lil bit more sugar) and dipped a half of a homemade buttery shortbread cookie in it. WOW! Were these little guys good! I wish I had dipped the whole cookie though. The glaze consistancy was perfect, thin, smooth, and kindofa soft yet hard outer shell. The fresh lemon juice worked beautifully with this recipe.

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    • on January 15, 2012

      55

      I really liked how this icing turned out for my sugar cut-out cookies. Since it is a glace and is thin, I coated the cookies, let them dry for a few hours and then gave them a second coating of the glace. I wanted a thick enough layer of the glace so that the cookie did not show through the frosting. This worked well. I will use this recipe for my cut out cookies from now on. Thanks for posting the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2010

      55

      Made this exactly as written and it worked out well. I used vanilla essence and it smelt beautiful. My daughter entered a kids competition/contest to decorate three plain bought Marie biscuits. She needed the icing to set hard because the biscuits will be on display for 6 days. She choose to do a clock theme and it looked great. Will make this icing again. Thanks so much for you recipe dukeswalker.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Glace Icing - Shiny, Semi - Hard Icing for Cookies

    Serving Size: 1 (666 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 54.0
     
    Calories from Fat 0
    33%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.3 mg
    0%
    Sodium 1.4 mg
    0%
    Total Carbohydrate 13.6 g
    4%
    Dietary Fiber 0.0 g
    0%
    Sugars 11.8 g
    47%
    Protein 0.0 g
    0%

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