Ingredients
- ¼ C light corn syrup
- ⅓ C water
- 5 C powdered (also known as 10X or confectioner’s) sugar
- 1 tsp vanilla extract
- ¼ C black cocoa
- Black gel/paste food color (optional but good to get a real black color)
- Extra water
Directions
Bring the corn syrup and the water to a boil–stovetop or microwave.
Add the powdered sugar (I like to use powdered sugar in plastic bags instead of from a box–it seems to have fewer lumps and incorporates easier) and mix using a wire whisk until it is an ice glaze consistency.
Add the vanilla. Clear vanilla is best because it does not tint the icing at all–but any good quality vanilla extract is fine. The consistency that you are looking for with this icing is like glue. If you drop a dot of icing onto the er, it should stay as a drop and not spread. Add a little bit more water if necessary to get to that consistency.
There are different ways to ice these cookies–you can use a spatula and ice them, you can dip them or I found the easiest way is to put the icing (only half of it) into a squeeze bottle and squeeze out the icing onto the cookies. You ice the bottom flat side of the cookie–not the tops of these cookies. Ice all of the white halves first and then make the black icing by adding the black cocoa (and a couple of drops of food color) to the rest of the white icing.
You will need to add a little bit of water to the icing to thin it to the glaze consistency.
Repeat and ice the other side of the cookies with the chocolate icing.
Let the icings set for a couple of hours before stacking the cookies on top of each other.
Makes 96 small cookies or 24 giant ones!Store at room temperature.