Cookie Concealer, aka Royal Icing

Dairy-free/Egg-free/Nut-free

Let's face it. We all look a little better with some concealer on. A little patch here, a blemish there... Evening out the surface a bit never hurt anyone. And when the cover up is as tasty as this, not too sweet, not too bland, no one really minds the fact that you're simply improving upon nature. Again, this recipe comes from the johnandkristie.com web site. Kudos to them for a yummy posting.

This recipe makes enough to cover about 2 dozen medium cookies.

Ingredients

• 2 cups confectioners' sugar
  
• 6 to 8 teaspoons soy milk - vanilla soy milk works just fine
  
• 4 teaspoons light corn syrup
  
• 1/2 teaspoon almond extract (omit or substitute with vanilla extract to keep this nut free - we omitted it because our soy milk has a vanilla flavor to it)
  
• Food coloring
  

Steps

• In a medium bowl, stir together confectioners' sugar and soy milk until smooth. 
  
• Beat in corn syrup and extract (if using) until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  
• Add food coloring to desired intensity. 
  
• Dip cookies into icing, instead of trying to spread the icing onto the cookie, and allow to dry overnight.