These cute wedding favor cookie pops were designed by member Stephanie.
Need a foolproof icing for your cookies? Try the following recipes graciously provided by the New York State Chapter of the I.C.E.S:
Glace Icing
1 lb. (454 g) confectioner's sugar
3 oz (128 g) light corn syrup *
3 oz (85 g) milk
Flavor Options: 1 tsp. concentrated extract, or 1 Tbsp alcohol or liqueur
In a mixing bowl, thoroughly mix the sugar and the milk first. The icing should be very soft and have a heavy-cream texture before you add the corn syrup. Add the corn Syrup all at once and mix just until combined. Divide the icing into several bowls. Flavor each bowl with extracts or alcohol. Color each bowl as desired. Cover the bowl with plastic wrap to prevent drying.
* Note: When measuring corn syrup, measure by volume in a liquid measuring cup. If measuring by weight, then multiply the number of ounces by 1.5 to get the actual weight of the heavy liquids, such as corn syrup, molasses, and glucose.
Glace Outline Icing
4 oz (114 g) Glace Icing
6 to 8 Tbsp (37 g to 56 g) confectioner's sugar
Mix until combined. The icing should be very stiff. If it's not stiff enough, add additional confectioner's sugar until you have a medium-stiff consistency. Wrap the icing with plastic wrap to prevent drying.
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