(Glenn Koenig / Los Angeles…)
Food coloring, if desired
Flavored extracts, if desired
In a medium bowl, whisk together the powdered sugar, lemon juice and corn syrup. Whisk in milk to make a thick, spreadable icing. If coloring the icing with liquid food coloring, you might want to add a little less milk as the coloring will dilute the frosting. For different flavors, add drops of vanilla, almond or lemon extract. For shinier icing, use a little more corn syrup and a little less milk. The frosting will keep, tightly covered and refrigerated, for up to 1 week.
Amanda's amazing sugar cookies and assembly
1 1/2 cups (3 sticks) butter
2 cups sugar
2 egg yolks
4 teaspoons vanilla extract
2 teaspoons almond extract
4 cups flour
1 teaspoon salt
1 teaspoon baking powder
Amanda's amazing icing
1. In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat the butter and sugar until light and creamy, 3 to 5 minutes. Beat in the eggs and egg yolks, one at a time, until combined, then beat in the vanilla and almond extracts.
2. In a separate large bowl, sift together the flour, salt and baking powder. Slowly beat the flour mixture in with the butter mixture until combined to form a smooth dough.
3. Wrap the dough in plastic wrap and refrigerate overnight, or until well chilled.
4. Heat the oven to 350 degrees. On a floured surface, roll the dough to a thickness of about one-eighth inch. Cut out cookie shapes from the dough. Space the cookies about 1 inch apart on a baking sheet and bake until lightly browned, 6 to 8 minutes.
5. Remove from the sheets and cool completely before icing. Ice as desired.
Each of 7 dozen cookies: 80 calories; 1 gram protein; 11 grams carbohydrates; 0 fiber; 4 grams fat; 2 grams saturated fat; 19 mg cholesterol; 6 grams sugar; 36 mg sodium.