I’m feeling loads better. A few pots of hot tea and a box of Kleenex later… I still have a little congestion and the boys still have a bit of a lingering cough. Overall we are back to normal and I hope we are feeling great by Christmas!
Last Tuesday we made cookies. I thought the day would never end! The baking, baking, baking, cooling, frosting, frosting. As much as I look forward to baking Christmas cookies, I am ready to wrap things up by the end. I am so pleased at how our cookies turned out though!
We used royal icing for the outline and then hard icing for the inside. I am not a fan of royal icing – I think it tastes blah! The hard icing is so much more yummy (I use almond extract in mine) and it stays shiny even when it dries.
HARD ICING RECIPE-
- 1 cup confectioners' sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon almond extract (I’m sure it would be good with vanilla extract too!)
- assorted food coloring
Stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup or if it is too thick add more milk.
So yummy! We also made peanut butter blossoms.