Sugar Cookies and Icing

 Made sugar cookies and icing to decorate cookies with the girls tonight. I used to have a go-to recipe years ago but I lost it somewhere along the way. 

Here's what I was able to find and can confirm they're good.

Icing:

• ▢1 and ½ cup (180g) powdered sugar
• ▢2 Tablespoons (30mL) warm water
• ▢½ Tablespoon (10g) light corn syrup
• ▢⅛ teaspoon vanilla or almond extract
• 
  

INSTRUCTIONS

• Place powdered sugar in a medium bowl and set aside.
  1 and ½ cup (180g) powdered sugar
• In a small bowl, combine warm water, light corn syrup, and extract. Stir until corn syrup is dissolved.
  2 Tablespoons (30mL) warm water,½ Tablespoon (10g) light corn syrup,⅛ teaspoon vanilla or almond extract
• Add sugar water to powdered sugar and stir until completely combined. Mixture will be thick. The consistency you're looking for is a slowly dripping icing that disappears into the bowl within about 12 seconds. Add water by drop if you think it's too thick. If it becomes too thin, add more powdered sugar by the teaspoon. Use immediately.
• If you need to wait to use your icing: cover tightly, and use within 1 day. You will need to stir it up again and possibly add more water before using. Re-test the consistency before using.
• If you want to color your icing, I prefer gel colors: my favorite brand is AmeriColor. They have a huge and gorgeous collection of colors in a 12 pack or a 50 pack. 

Cookies:

• 2½cups/320 grams all-purpose flour
• ½teaspoon baking powder
• ½teaspoon kosher salt
• 1cup/225 grams unsalted butter (2 sticks), softened
• ¾cup/150 grams granulated sugar
• 1large egg, at room temperature
• 1teaspoon vanilla extract
• Bake at 350 for 10-12 minutes