. . . A Sugar Cookie Diary . . .
these are darling!!I have enjoyed watching your progress the past year. I started cookie-ing about 2 years ago. And I see that we follow many of the same cookie experts!Question - are you back to using Royal Icing, and not a royal glaze type combo?And if so, may I ask WHY?Just curious, because you seemed to really love the taste/texture of the other.I have never made traditional royal glaze - I am not a fan of the hard crunch.I, myself, use meringue powder and water, whip til frothy, add vanilla, and powder sugar, and then a squirt of corn syrup and 2 teaspoons of Crisco (keeps it soft, but hard enough to dry, stack, an pack)....I'm just always curious as to what others prefer, and why.thanks, and I love seeing all of your cookies!Whitney
Hi Whitney! I use royal icing glaze. I guess I just refer to it as "royal icing" to simplify matters. I like it because it doesn't have the hard crunch of royal icing. It's softer. I add corn syrup. No crisco. :)
thanks, good to know! I am glad to see that you are able to make such great cookies, with wonderful details, by not using traditional, hard royal icing!I appreciate you responding.Happy decorating