What you’ll need:
Cut-out cookies to decorate
Then, all you need to do is:
1. In a mixing bowl, combine the powdered sugar and ¼ cup milk. With an electric mixer, blend until you get a nice smooth texture. Once you notice that it needs to smoothen a bit more, just add milk (do it one tablespoon at a time). Then add the corn syrup and almond extract, mix once more.
2. If you want to decorate a cookie with colored icing, then simply use the liquid gel food coloring. Put one drop at a time and mix until you have reached your desired color. But if you do want to maximize the use of your Chefmaster Food Coloring Pens, we suggest you go with the plain white royal icing so you could color and draw away as you please!
3. Before decorating, you’ll need to divide your icing mixture into two parts. Make the first one in the consistency- of a toothpaste, and other in the consistency of a syrup or crepe batter. Put each in their respective squeeze bottles, just make sure you can distinguish one from the other.
4. Start putting your cookies’ background icing. Using the squeeze bottle, outline each cookie with the thicker icing. Then right after, put the flood icing starting from the middle. It’s best that you do one cookie at a time so that both the outline and flood icing are still in its liquid form. This way, your background sugar icing will have a smooth finish when it dries up - that there’s no way to distinguish the outline from the flood icing.
5. Now it’s time to get your creative juices flowing! With the food coloring pens with fine and wide tips, you can create all the designs and patterns you want, in all the colors that you want! You may even embellish them with candy, edible pearls, sprinkles, and more. After decorating, just lay them on a cookie sheet to dry up.