Easy Powdered Sugar Icing
Adapted from The All American Cookie Book
Makes enough for approx. 50 3 inch cookies

I’m not giving out the recipe for the actual cookies because clearly I need to find a new one – one that is not so tricky and sticky to work with. But I think this icing works great – just the right consistency and hardens up just right.

1 16 oz. box powdered sugar, plus more as needed
2 tsp. light corn syrup
1/8 tsp. vanilla, almond, or lemon extract (optional)
Liquid food coloring (optional)

Using a whisk, mix together the powdered sugar, corn syrup, extract (if using), and 3 tablespoons warm water in a large bowl. Adjust the consistency as needed with more water (if too thick) or more sugar (if too thin). Using a small spatula or table knife, spread the icing on the cookies. Be sure to allow to rest 6 hours before storing.