Best Warm Cakecookie Glaze Annettes Recipes

A QUICK COOKIE GLAZE

Steps:

• Combine sugar with water to achieve the desired consistency in a small bowl. Add vanilla extract or orange juice (or lemon or lime juice).
• To tint the glaze: Place small quantities in several small bowls. Add a little food coloring to each bowl and mix well. (Paste food colors give the most vivid results.) Allow glazed cookies to dry completely before packaging or storing.
• Per teaspoon: 10 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 0 mg sodium; 0 mg potassium
• Exchanges: Free Food
• This basic cookie glaze can be tinted in small batches if desired. .

COOKIE GLAZE

Steps:

• Mix the confectioners sugar with 2 tablespoons of water until it forms a thin smooth glaze. Spoon the glaze onto each cookie then decorate with the sprinkles.

GLOSSY SUGAR COOKIE ICING (THAT HARDENS)

Steps:

• In a medium bowl, sift confectioners sugar and then combine with light corn syrup, milk or water, and clear extract flavoring. Stir until smooth and the icing has reached your desired consistency.
• For flooding and dipping, use a consistency that sticks well to your spoon and icing 'drops' off slowly.
• For a light glaze that is somewhat transparent, use a consistency that runs off slowly from your spoon but also leaves a good clear coating on the spoon.
• Cover with plastic wrap and refrigerate for up to 3 days.

WARM CAKE/COOKIE GLAZE-ANNETTE'S

Steps:

• The consistency of this glaze can be altered depending on the thickness you are seeking. Simply add more or less powdered sugar and milk/juice to reach the consistency you want. My original recipe creates a glaze that drizzles very nicely with a medium thickness.
• Combine the milk or heavy cream and vanilla or almond extract in a medium saucepan and heat over low heat until warm. **This is where you would add the juice if using**
• Sift powder sugar into milk mixture. Whisk slowly, until well combined, adding the nutmeg or cinnamon when the glaze is almost ready. **This is when you would add the zest if using**
• Drizzle the glaze over the warm cake and allow to cool slightly before serving.
• **If you're wanting to make a citrus flavored glaze, replace the milk with the juice of whatever fruit you are using as well as adding the zest of the same fruit.**

ANNETTE'S BASIC SUGAR COOKIES

Steps:

• In a medium mixing bowl, cream together the butter and sugar.
• Beat in the egg and vanilla.
• In a small bowl, sift together the flour, salt and baking powder.
• Add the dry ingredients to the creamed mixture; mix well.
• Divide dough in half.
• Flatten halves into discs.
• Wrap in plastic wrap and freeze 20 minutes or longer.
• Remove from freezer and let stand 5 - 10 minutes.
• Place one disk on a lightly floured surface, roll 1/8 inch thick.
• Cut with your favorite cookie cutter shapes.
• Place on a greased or parchment lined baking sheet.
• Bake at 325F for 12-14 minutes.
• Allow to cool for a few minutes on the cookie sheet and then remove to cookie racks.
• In a small bowl, stir together the powdered sugar and lemon juice, adding only enough glaze to form a slow sticky stream when you dip into the glaze and let it flow back into the bowl.
• Spread glaze over top of each cookie. Enjoy!

ITALIAN ANISETTE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.
• Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes. Dip cookies in Icing while warm.
• To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.