Shiny Cookie Icing

Makes about 2 ¼ cups

8 cups confectioner's sugar (no need to sift)

1/2 cup unsalted butter

1/2 cup whole milk, plus more as needed

2 tablespoons corn syrup

1. Put the sugar in the bowl of an electric mixer. Heat the butter and milk in a saucepan until the milk is hot and steaming; the butter does not have to be completely melted. On low speed, gradually beat the hot milk mixture into the sugar, scraping down the bowl sides often. Continue mixing until smooth.

2. Add the corn syrup; beat until smooth and shiny. If necessary, add more milk, a teaspoon at a time, until the icing has the consistency of house paint. Cover with plastic wrap until ready to use. The icing can be made 5 days ahead and stored, chilled.

3. Transfer the icing to a heatproof bowl, preferably stainless steel. Place the bowl in a skillet of simmering water, stirring occasionally and taking care not to splash water into the icing, just until warm and fluid enough for dipping.

4. Holding a cookie smooth-side down, dip its surface onto the surface of the icing to coat it. Let the excess drip back into the bowl, clean the sides of the cookie with a forefinger or knife, and transfer to a rack to let the icing set.



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