Colorful Cookie Glaze

1 cup powdered sugar
3-1/2 tsp. milk
10-15 drops food coloring
1/4 tsp. vanilla or almond extract
2 tsp. light corn syrup

Stir sugar, milk, food coloring, and extract in small bowl until smooth.  Stir in corn syrup until icing is smooth and glossy.  If icing is too thick, stir in small amount of additional corn syrup.

Place cooling rack on foil-lined baking sheet.  Holding a cookie by its edges, dip the front of the cookie into the icing (or spoon the icing onto cookies using a teaspoon.  Cookies can also be iced using a new small paintbrush.)  Place iced cookies on cooling rack to dry.

NOTE:  Use icing immediately after preparing.  Do not refrigerate icing as it will harden.

Source:  McCormick
Photo Credit:  McCormick

Tender Gingersnaps

1 c. packed brown sugar
3/4 c. butter, melted
1 egg
1/4 c. molasses
2-1/4 c. flour
1-1/2 tsp. ground ginger
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 c. sugar

Preheat oven to 350 F.

In a large bowl, beat brown sugar and melted butter until blended.  Beat in egg and molasses.

Combine flour, ginger, baking soda, cinnamon and cloves; gradually add to sugar mixture and mix well (dough will be stiff).

Cover and refrigerate at least 2 hours.

Shape dough into 1" balls; roll in sugar.  Place 2" apart on greased baking sheets.

Bake for 9-11 minutes or until set.  Cool for 1 min before removing from pans to wire racks.

Yield:  3 dozen cookies

Source:  www.tasteofhome.com
Photo Credits:  www.tasteofhome.com