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C O O K I E S , B A R S , A N D B R O W N I E S 365

Decorating with Icing

eeling festive? Use my favorite icing to icing, which will make your decorating
Fdecorate these cookies: Stir together 1 mess-free!) Pour the icing into the squeeze
cup confectioners’ sugar and 2 table - bottle with the aid of a funnel or by using
spoons milk. Add enough food coloring to a tablespoon. Squeeze designs on the
tint the icing to the desired hue, taking cooled cookies—outlining them, drawing
care to add only a drop at a time (a little stripes, creating a plaid pattern with two
coloring goes a long way). The icing needs colors, splashing polka dots, you name it.
to be thick enough so it will set up but Or spread the frosting all over the cookie,
thin enough to work its way through a using a dinner knife. For an added touch,
squeeze bottle. (Before you begin, buy dust the wet icing lightly with colored
a couple of plastic squeeze bottles at a sugar sprinkles. Let the cookies rest for at
restaurant supply store or discount store. least 1 hour before you pack them away,
You can fill these with different shades of so the icing can set.

Then use the spatula to transfer them to Store these cookies, in a cake saver or
wire racks and allow them to cool com- in a metal tin, at room temperature for up
pletely and get crisp, 15 minutes. to 1 week. Or freeze them, wrapped in
foil, for up to 6 months. Thaw the cookies
6. Repeat the rolling, cutting, and bak-
over night on the counter before serving.
ing process with the remaining dough.