Kara's favorite icing for flooding work.
- 2 1/4 cup confectioner's sugar
- 2 tbsp light corn syrup
- 1 1/2 tbsp milk, or plain unsweetened almond milk
- 1/4 tsp double strength vanilla extract
- 1 tsp citrus zest
Combine sugar, milk, corn syrup (and extract and citrus zest, if using), to make a soft, spreadable icing, adding more milk if necessary.
You can add food coloring, if desired.
Spread icing on cookies using a knife, spoon or your finger to spread it to the edges. Sprinkle with colored sugar, sprinkles or other decorations as desired. Allow icing to harden before storing cookies (separate layers of cookies between wax paper).