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Suggest a better descriptionThis is the best cookie icing recipe I have ever found. It dries hard and shiny and stays on the cookies without cracking off when you bite into it. It has been in the "Wilton Cake Decorating Yearbooks" every year forever. Mix the sugar and milk thoroughly. Stir in the syrup and mix well. Colour as you like and "colour" your baked cookies. Thin with small additions of more corn syrup if needed. Posted to JEWISH-FOOD digest by "Peggy Geromette"
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 1 | ||
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Calories: 11 | ||
Calories from Fat: 1 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 3.2mg | 0 % | |
Potassium 3.8mg | 0 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.8g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11
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