Ingredients

• 1 cup sifted confectioners' sugar, or as needed
• 2 teaspoons milk
• 1/4 teaspoon lemon, orange, or almond extract
• 2 to 3 teaspoons light corn syrup, as needed

Instructions

1. In a small bowl, combine sugar with milk and vanilla. Add 2 teaspoons
2. of corn syrup. The icing should be just thin enough to pour, but not so
3. thin it will run over the edge of the cookie. If the icing is too
4. thick, thin it with another teaspoon of corn syrup. If too thin, add
5. additional confectioners' sugar, a teaspoon at a time.
6. Using an icing spatula, coat cookies evenly with fondant. If decorating
7. cookies with colored sugars, sprinkle sugar over the icing while it is
8. still wet. If painting cookies, let icing set first.
9. Use within a day.