Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
2 cups
1/2 teaspoon
2 to 4 tablespoons
optional:
(see tips below)
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DIRECTIONS:
1: Mix powdered sugar and almond extract in a small bowl.
2: Add a few drops of milk (if using food coloring, add a few drops of that too) and mix until smooth. Keep adding a few drops of milk until you get the desired consistency. You want the icing to pool a bit, like glaze. If it’s too thick, just add a few more drops of milk. Too watery? Add more powdered sugar.
3: Spread on cookies. Let stand until icing is set, about 15 minutes.
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Darlene’s Tips: If using , add those immediately after icing the cookies. If you don’t have almond extract, is fine, or you can even skip the extract. This icing is great for muffins, brownies, cupcakes or cakes too. Also try on pancakes or waffles. You can make chocolate icing by adding a bit a .
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