Substitute orange juice for the water and orange extract for the vanilla.This is the easiest and most basic way to cover cooled cookies, and it hardens in less than an hour.
Yield: 11/2 cups
Active time: 5 minutes
Start to finish: 5 minutes
Ingredients
4 cups (1 pound) confectioners’ sugar
4 to 5 tablespoons water
1/2 teaspoon clear vanilla extract
Food coloring (optional)
1. Combine confectioners’ sugar, 4 tablespoons water, and vanilla in a mixing bowl. Stir until smooth, adding additional water if too thick.
2. If tinting the glaze, transfer it to small cups and add food coloring, a few drops at a time, until desired color is reached. Stir well before adding additional coloring.
Note: The glaze can be kept at room temperature in an airtight container, with a sheet of plastic wrap pressed directly into the surface, for up 6 hours. Beat it again lightly to emulsify before using.
Variations
Substitute orange juice for the water and orange extract for the vanilla.
Substitute peppermint oil or almond extract for the vanilla.
Confectioners’ Sugar Glaze is not strong enough to hold large candies, but it can be used as “glue” for small items like jimmies. One way to use it is to spread the white glaze on cooled cookies and allow it to dry hard. Then mix 1 teaspoon of water into 1/4 cup of the glaze, and tint it with food coloring. Crumple up a sheet of waxed paper and dip it into the tinted glaze; then dab the cookies and you’ll have a marbled effect.