Start
with:
1 cup confectioner's or powdered sugar
2 tablespoons pure maple syrup
1/2 teaspoon bourbon vanilla extract
1 tablespoon rice milk
Pinch of nutmeg, to taste (start tiny, you can add more)
Beat until smooth and add more rice milk a tablespoon at a time until the icing is creamy- but not too thin. Add more nutmeg if it needs it.
Beat the icing for three to four minutes (this improves the texture).
Spoon the icing into a pastry bag fitted with a simple tip (or use a plastic sandwich bag with a tiny hole cut in one bottom corner). Chill the icing while the cookies are cooling a bit.
Squiggle the icing on top of the cookies.
1 cup confectioner's or powdered sugar
2 tablespoons pure maple syrup
1/2 teaspoon bourbon vanilla extract
1 tablespoon rice milk
Pinch of nutmeg, to taste (start tiny, you can add more)
Beat until smooth and add more rice milk a tablespoon at a time until the icing is creamy- but not too thin. Add more nutmeg if it needs it.
Beat the icing for three to four minutes (this improves the texture).
Spoon the icing into a pastry bag fitted with a simple tip (or use a plastic sandwich bag with a tiny hole cut in one bottom corner). Chill the icing while the cookies are cooling a bit.
Squiggle the icing on top of the cookies.
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