Glaze
1 ½ cups powdered sugar
1 tbs. plus 2 tsps. Water
1 tsp. vanilla
1. In a medium mixing bowl, place the powdered sugar, water and vanilla.
2. Using an electric mixer beat the sugar on low speed until the powered sugar is moistened.
3. Then continue to beat, increasing the speed to high until it is creamy and smooth.
Yield: enough to glaze 4 dozen large cookies.
Chocolate Glaze
½ cup semisweet chocolate chips
2 tbs. butter or margarine
1 tbs. corn syrup
2 tsps. hot water
• Heat chocolate chips, margarine/butter and corn syrup in 1 quart heavy bottomed saucepan over low heat, stirring constantly, until the chocolate chips are melted.
• Cool slightly.
• Sir in hot water, 1 tsp. at a time, until it is the consistency of thick syrup.
• This will glaze one 12 cup bundt cake or a 10 inch angel food or chiffon cake.
Bourbon Glaze
2 teaspoons water
1 teaspoon baking soda
2 cups sugar
1 cup buttermilk
1 cup (2 sticks) unsalted butter
2 teaspoons dark corn syrup
1/2 cup bourbon
2 teaspoons vanilla extract
1. Stir 2 teaspoons water and baking soda in small bowl to dissolve baking soda.
2. Bring sugar, buttermilk, butter, and corn syrup to boil in heavy 6-quart saucepan over high heat, stirring to dissolve sugar and melt butter.
3. Reduce heat to medium-high.
4. Stir in baking soda mixture (glaze will bubble).
5. Boil until sauce is golden and slightly thickened, stirring often, about 8 minutes.
6. Remove from heat.
7. Stir in bourbon and vanilla.