Warm Cakecookie Glaze Annettes Recipes

Steps:

• Mix the confectioners sugar with 2 tablespoons of water until it forms a thin smooth glaze. Spoon the glaze onto each cookie then decorate with the sprinkles.

Steps:

• Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat. Bring to a boil, and reduce heat to low. Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper.

Steps:

• The consistency of this glaze can be altered depending on the thickness you are seeking. Simply add more or less powdered sugar and milk/juice to reach the consistency you want. My original recipe creates a glaze that drizzles very nicely with a medium thickness.
• Combine the milk or heavy cream and vanilla or almond extract in a medium saucepan and heat over low heat until warm. **This is where you would add the juice if using**
• Sift powder sugar into milk mixture. Whisk slowly, until well combined, adding the nutmeg or cinnamon when the glaze is almost ready. **This is when you would add the zest if using**
• Drizzle the glaze over the warm cake and allow to cool slightly before serving.
• **If you're wanting to make a citrus flavored glaze, replace the milk with the juice of whatever fruit you are using as well as adding the zest of the same fruit.**