By Chef #Debbie Nelson on November 21, 2006
"Icing for bonbon cookies"
Serving Size: 1 (147 g)
Servings Per Recipe: 1
"A tasty and pretty topping, there is a nice vanilla taste to it. Careful - whole milk or cream will cause the icing to take longer to set. Also, if it is the right consistancy, you can just "dip" the top of the cookies in the icing, then allow them to dry over a cookie rack with wax paper underneath (to catch the drippings)"
"I didn't want a cream or colored icing on my pretty pink cookies, so I used clear almond extract in place of vanilla for dipping Nelson Cookie Bake Pink Bonbon cookies."