Baked-On Cookie Frosting

Cookies with this baked-on frosting store well and can be stacked, and even frozen, once they have cooled. This works best with cutout cookies and best when it is piped on, as opposed to spread. This is also a great way to decorate delicate-textured cookies that could break by spreading frosting on. I found this recipe on the Land O' Lakes website, and I made up the variations myself. The yield depends on how you pipe the frosting and how big the cookies are, of course, so I just put that it makes enough frosting for 2 dozen cookies. Have fun!

• Ready In: 15 mins
• Yields: 2 dozen

Ingredients

• 1⁄3 cup all-purpose flour
• 1⁄3 cup butter, softened (5 1/3 Tablespoons)
• 2  tablespoons powdered sugar
• 1 1⁄2 teaspoons hot water
•  colored crystal sugar, for decorating (optional)

Directions

1. Combine all of the frosting ingredients in small bowl, with a hand mixer, until smooth.
2. Spoon the frosting in plastic resealable food bag.
3. Cut a very small tip from one corner. Decorate cookies with frosting to create desired designs. Sprinkle with sugar, if using.
4. Bake as directed on the cookie recipe. If desired, sprinkle with sugar again while still warm.
5. Tip: If frosting is too thick, stir in 1/8 to 1/4 teaspoon hot water; if too thin, stir in 1 to 2 teaspoons flour.
6. For cinnamon-vanilla frosting: Substitute vanilla extract for the hot water and add 1/4 teaspoon ground cinnamon.
7. For lemon frosting: Substitute fresh lemon juice for the hot water. You can add 1/2 teaspoon lemon zest for extra flavor, if desired.