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Bakery Icing for Cutout Cookies Recipe

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This recipe for Bakery Icing for Cutout Cookies, by , is from The Thomas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom (Grandma Judy)
Added: Monday, December 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2lbs.powdered sugar
2 1/2 Tbsp. corn syrup
2 1/2 Tbsp.. water
1 1/3 Tbsp. vegetable oil
2 1/2 Tbsp. water
1tsp. vanilla
food color

Directions:
Directions:
Mix together powdered sugar, syrup, water and oil. Add another 2 1/2 Tbsp. of water. Consistency should be thick enough to spread on cookie but not too runny. It will harden somewhat on cookie, so you can stack them. It should stay soft for a couple of days just sitting out. Tint to whatever color you want or leave it white. You can add colored sugar or decos also for fun.

Personal Notes:
Personal Notes:
We used this at the bakery. It was sweet and stayed soft for a long time if covered (about a week) or uncovered a couple of days.

 

 

 

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