Milky glaze to immerse your cookies. The taste you determine yourself.
Preparation 5 minutes .. Durability 1-2 weeks
- 560 g icing sugar
- 1 tl vanilla powder (or extract)
- 100 ml milk
In a large bowl, whisk together the icing sugar, vanilla powder and the milk to make a glaze. You can flavor the glaze by adding some kind of extract to it, like vanilla, mint, almond, etc.
Dip the cooled cookies into the glaze, letting the excess run off. Set the glazed cookies on a rack or parchment paper to dry. When the glaze is dry, you can flip the cookies over and glaze the other side as well. When glazing the cookies, work fast, since the glaze will be harder to work with when it starts to dry up. You can add a tiny splash more of milk to thin it out if it hardens.
In case of allergy to milk, use almond milk, or soy or rice version of.
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