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Frosting for Black & White Cookies
The cookie book Got Milk?, by Nancy Cullen, says a good approximation of a bakery glaze is to mix 2-3/4 cups of confectioner’s sugar with 5 tablespoons of boiling water and 1/2 teaspoon of vanilla extract. The consistency should be a bit runny, but thick enough to spread, she says (thin it with more water, or add more sugar to thicken, if necessary). Once all the cookies are half frosted, stir 2 ounces of melted bittersweet chocolate into the remaining frosting (which is likely to need a little more thinning), and frost the other halves of the cookies. |
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