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The Ultimate Rice Krispie Treats by Rumbly in my Tumbly

The Ultimate Rice Krispie Treats by Rumbly in my Tumbly

Probably not too many people would bother to put a “recipe” for Rice Krispie Treats on their blog, because the recipe is widely available on every box of Rice Krispie cereal.  Hell, it’s even on the back of the box of the Fred Meyer brand “Krispie Rice.”

The Ultimate Rice Krispie Treats by Rumbly in my Tumbly

The Ultimate Rice Krispie Treats by Rumbly in my Tumbly

But this, this is not a regular rice krispie treat.

It is so much more than a rice krispie treat.

The Ultimate Rice Krispie Treats by Rumbly in my Tumbly

The Ultimate Rice Krispie Treats by Rumbly in my Tumbly

For starters, it has like quadruple the amount of marshmallows.  Some melted, some just kind of partially melted in the warm mixture.

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The Ultimate Rice Krispie Treats by Rumbly in my Tumbly

They are ooey gooey amazing delicious and very, very messy rice krispie treats.  There is nothing dried out about these.

The Ultimate Rice Krispie Treats by Rumbly in my Tumbly

The Ultimate Rice Krispie Treats by Rumbly in my Tumbly

I am fairly confident that my 3 year old son would have eaten this entire pan if I hadn’t taken them away from him before he made himself sick.

Next time you need a snack for t-ball, or any kid friendly snack, make these.  Trust me. You’ll never make the boring regular ones again.

Recipe from Cookies and Cups.

Ingredients:
5 tablespoons butter
8 cups + another 2 cups of mini marshmallows
6 cups Rice Krispies cereal
1/2 teaspoon salt

Directions:
Spray a 9×9 inch pan with non-stick spray and line it with a foil or parchment paper sling.  Spray again.

In a very large microwave safe bowl, place your butter, salt, and 8 cups of mini marshmallows.  Microwave in 30 second increments, stirring in between, until butter and marshmallows are completely melted and smooth.

Add in the rice krispie cereal and mix well.  Add in the remaining marshmallows while still warm and lightly press into your prepared pan. (using a spoon with a little butter on it will help you accomplish this without it sticking all over your hands.)

Chill in the fridge for at least 30 minutes before cutting into squares. Enjoy!

Caramel Pecan Sticky Buns by Rumbly in my Tumbly

Caramel Pecan Sticky Buns by Rumbly in my Tumbly

“I’m never going to be skinny.”

That was my very first thought when I bit into my first fork full of these delicious sticky buns.

Caramel Pecan Sticky Buns by Rumbly in my Tumbly

Caramel Pecan Sticky Buns by Rumbly in my Tumbly

And that is because I am unapologetic about the fact that sometimes I make sticky buns on a Thursday afternoon for absolutely no occasion whatsoever.

Caramel Pecan Sticky Buns by Rumbly in my Tumbly

Caramel Pecan Sticky Buns by Rumbly in my Tumbly

An Imagineer for Disney, named Bruce Gordon once famously said “The reason Walt built Disneyland is because he wanted one.”  How great is that? It’s one of my favorite quotes about Walt Disney, and incidentally, the same reason I make cinnamon rolls.

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Caramel Pecan Sticky Buns by Rumbly in my Tumbly

This is a new recipe, and a play on my favorite cinnamon roll recipe, Clone of a Cinnabon.  I make that recipe a few times a year.  Always for Christmas and Easter mornings, and then once or twice a year for my husband’s employees at work.  On Christmas eve morning, I make massive amounts- pans for my family, my in-laws, my parents, and each of my siblings to be put into the refrigerator and baked off for Christmas morning.

Caramel Pecan Sticky Buns by Rumbly in my Tumbly

Caramel Pecan Sticky Buns by Rumbly in my Tumbly

My Dad, however, is not a big fan of cinnamon rolls with frosting.  He’s always telling me about the rolls his grandmother made.  The sticky buns without the frosting.  That’s what I’m trying to accomplish here, and I can’t wait to take one over to him to see what he thinks.

Caramel Pecan Sticky Buns by Rumbly in my Tumbly

Caramel Pecan Sticky Buns by Rumbly in my Tumbly

Instead of icing these with cream cheese and sugar, I made a caramel sauce out of brown sugar, butter, and heavy cream and slathered it all over the bottom of the pan.  I sprinkled that with pecans, and also added some pecans into the rolls themselves.

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Caramel Pecan Sticky Buns by Rumbly in my Tumbly

I think they turned out amazing.  This coming Christmas, I might have to give everyone a choice about which kind they want.  The classic, or the pecan sticky buns.

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Caramel Pecan Sticky Buns by Rumbly in my Tumbly

Although actually, that sounds kind of complicated and I can be kind of lazy.  We’ll see.

Enjoy!

Ingredients
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons dry active yeast

Filling:
1 cup brown sugar, packed
3 tablespoons ground cinnamon
1/3 cup butter, softened
1/2 cup of pecan halves, crushed

Gooey Caramel Sauce for bottom of pan:
2/3 cups brown sugar
1/3 cup butter
1 tablespoon heavy cream
1/2 cup pecan halves, rough chopped

Directions:

Lightly grease a 9×13 inch baking pan and line with a parchment paper sling.

Place flour, yeast, salt, and white sugar into your mixer or bowl. Mix together.  Add milk, eggs, and butter to mixture and mix until combined.  If you are using a kitchenaid mixer, you can knead the dough on the dough hook for 5 minutes.  If you are using a regular bowl, remove the dough from the bowl and knead it on a floured surface for 5 minutes.  Place dough under a large bowl and let it rise for about 20 minutes, or until it has doubled in size.

While dough is rising, in a small bowl, combine brown sugar and cinnamon.

Make your gooey caramel sauce for the bottom.  Place the brown sugar, heavy cream, and butter into a saucepan over low heat.  Mix until the sugar has melted and you have a smooth sauce, about 5 minutes.  Spread over the bottom of a 9×13 inch pan and sprinkle with the pecan halves, roughly chopped.

On a floured surface, roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Sprinkle with crushed pecans.  Roll up dough and cut into 12 rolls. Place each roll in the prepared pan on top of the gooey caramel sauce and pecans.

Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake rolls in preheated oven until golden brown, about 12-15 minutes.  Invert pan onto a tray and serve warm.  Enjoy!

 

Southern Boy Pecan Pie.  (Recipe courtesy of Randall and Renee Burton) -  Rumbly in my Tumbly

Southern Boy Pecan Pie. (Recipe courtesy of Randall and Renee Burton) – Rumbly in my Tumbly

You guys.  This is not yo’ grandmother’s pecan pie!

Southern Boy Pecan Pie.  (Recipe courtesy of Randall and Renee Burton) -  Rumbly in my Tumbly

Southern Boy Pecan Pie. (Recipe courtesy of Randall and Renee Burton) – Rumbly in my Tumbly

For starters, there is no corn syrup in here.  No evil, poisonous corn syrup. ;) Yes, I have watched Food Inc.   Let that sink in.  Corn syrup free.  Mrs. Butterworths syrup free.  Maple syrup free.

Southern Boy Pecan Pie.  (Recipe courtesy of Randall and Renee Burton) -  Rumbly in my Tumbly

Southern Boy Pecan Pie. (Recipe courtesy of Randall and Renee Burton) – Rumbly in my Tumbly

It’s also, incidentally, the very best pecan pie you will ever taste.

Southern Boy Pecan Pie.  (Recipe courtesy of Randall and Renee Burton) -  Rumbly in my Tumbly

Southern Boy Pecan Pie. (Recipe courtesy of Randall and Renee Burton) – Rumbly in my Tumbly

My mom has been good friends with Randy and Renee Burton for twenty years.  Renee just happens to work with my sister, who happened to taste the pecan pie that Renee brought into work a few months ago.  My sister, who doesn’t even particularly care for pecans, thought that this pie was so amazing that it warranted a phone call to me.

Southern Boy Pecan Pie. (Recipe courtesy of Randall and Renee Burton) - Rumbly in my Tumbly

Southern Boy Pecan Pie. (Recipe courtesy of Randall and Renee Burton) – Rumbly in my Tumbly

“Have you ever tasted a pecan pie?” she asked me.  “Renee brought one into work today, and I swear, I don’t even like pecan pie, but this was literally the best thing I have ever tasted.

Southern Boy Pecan Pie.  (Recipe courtesy of Randall and Renee Burton) -  Rumbly in my Tumbly

Southern Boy Pecan Pie. (Recipe courtesy of Randall and Renee Burton) – Rumbly in my Tumbly

I remembered that conversation and tucked it away in my mind until my husband recently requested a pecan pie for his birthday dessert.  I remembered that conversation and asked Renee for her recipe.  They have given their recipe out to a few friends, but never on a public place like a recipe blog.  I am so thankful to them that they were willing to not only share the recipe with me, but to let me share it with all of you.

Southern Boy Pecan Pie.  (Recipe courtesy of Randall and Renee Burton) -  Rumbly in my Tumbly

Southern Boy Pecan Pie. (Recipe courtesy of Randall and Renee Burton) – Rumbly in my Tumbly

Because this pie is life changing good, you guys.  This is the pecan pie you want to be making for Thanksgiving this year.  The crunchy topping and the gooey filling.  Oh my gosh.  I promise.

Southern Boy Pecan Pie.  (Recipe courtesy of Randall and Renee Burton) -  Rumbly in my Tumbly

Southern Boy Pecan Pie. (Recipe courtesy of Randall and Renee Burton) – Rumbly in my Tumbly

So without further ado, here it is, Randall and Renee Burton’s recipe for Southern Boy Pecan Pie.

BeFunky Collage

Southern Boy Pecan Pie, Courtesy of Randall & Renee Burton (Rumbly in my Tumbly)

Ingredients: 
1 9 inch pie crust, unbaked. Randy & Renee recommend Pate Brisee pie dough.
1 cup of whole pecans (enough to line the bottom of the pan)
2 1/4 cups light brown sugar
1/4 cup + 1 tablespoon sifted flour
1/2 teaspoon salt
1/2 cup whole milk
1/2 teaspoon real vanilla
3 large eggs
1/2 cup melted sweet cream butter (unsalted)
1 tablespoon Makers Mark bourbon

Directions:
Preheat the oven to 325°.  Make your pie crust and line a 9 inch pan with the dough.

Melt the butter and set aside.  Place the pecans along the bottom of the pie crust in a nice pattern.

In a large bowl, blend together the brown sugar, flour, and salt.

Mix in the milk, vanilla, bourbon, and melted butter.  Beat the eggs into the mixture one at a time.

Gently pour mixture over the pecans in the prepared pan.  Bake for an hour and 20 minutes, or until puffy and golden brown.  Allow to cool and enjoy!

 

Shamrock Cookies for St. Patrick's Day by Rumbly in Tumbly

Shamrock Cookies for St. Patrick’s Day by Rumbly in Tumbly

Beannachtaí na Féile Pádraig, or, Happy St. Patricks Day (almost) to you all.  The holiday of my people.  My husband will tell you I’m not Irish enough to call myself Irish, but I say ’tis a mere technicality.

Shamrock Cookies for St. Patrick's Day by Rumbly in Tumbly

Shamrock Cookies for St. Patrick’s Day by Rumbly in Tumbly

My family is as Irish as you can get without actually being born there.  My great grandmother will full Irish.  I have red hair and freckles.  So do my daughters. My name is Shannon McDowell for the love of God.  Hell, my first daughter was born on St. Patrick’s Day.

Shamrock Cookies for St. Patrick's Day by Rumbly in Tumbly

Shamrock Cookies for St. Patrick’s Day by Rumbly in Tumbly

Anyway, around my house we celebrate big.  We don’t just throw on a green shirt and call it a day.  We wear flair.  You know, like flashing necklaces and shamrock earrings and buttons that say “Kiss me, I’m Irish.”

Shamrock Cookies for St. Patrick's Day by Rumbly in Tumbly

Shamrock Cookies for St. Patrick’s Day by Rumbly in Tumbly

We have corned beef and cabbage for dinner, not on the actual day (don’t get me started on this, but my daughter gets to pick her birthday dinner that night and we always end up at Chuck E. Cheese or Red Robin) but definitely on the day before.

Shamrock Cookies for St. Patrick's Day by Rumbly in Tumbly

Shamrock Cookies for St. Patrick’s Day by Rumbly in Tumbly

We build a spectacular leprechaun trap and he always shows up and leaves gold coins, green footprints, etc., although he always manages to get away.

Shamrock Cookies for St. Patrick's Day by Rumbly in Tumbly

Shamrock Cookies for St. Patrick’s Day by Rumbly in Tumbly

It’s a fun day.  And these delicious sugar cookies are super easy to make and sure to catch you a leprechaun!

Cookie Ingredients:

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Icing Ingredients:
2 cups powdered sugar
2 teaspoons corn syrup
1 tablespoon water (more may be needed)
2 teaspoons almond extract (or flavor of your choice)
food coloring *note* this adds liquid so you may have to adjust your water if you use a lot.

Cookie Directions:

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, and baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with shamrock cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely and ice.

Icing Directions:

Mix the powdered sugar, corn syrup, water, extract, and food coloring together with a small rubber spatula or spoon until smooth.  You may have to add a tiny bit of water at a time for the right consistency.  You don’t want it to be too runny, but it needs to be just runny enough that you can “dip” a cookie into it.

Dip the top of each cookie into the glaze and tap it lightly so that all edges are covered.  Lift it out and gently shake off the excess glaze.  It will look a bit messy.  Set it on a cooling rack with parchment paper underneath to catch any drips.  The icing will settle nice and smooth.

Enjoy!

Homemade Lemon Nothing Bundt Cake by Rumbly in my Tumbly

Homemade Lemon Nothing Bundt Cake by Rumbly in my Tumbly

About a year and a half ago, when I was heavily pregnant with my third baby, I got the strangest craving for cake.  To most of you, that probably doesn’t really seem like a strange craving, but for me it was.  I’m not generally a cake person.  If I’m asked what I want for my birthday dessert, I’m always going to answer with “pie, please!

Homemade Lemon Nothing Bundt Cake by Rumbly in my Tumbly

Homemade Lemon Nothing Bundt Cake by Rumbly in my Tumbly

Anyway, I was talking with some of my girlfriends about cake for one of their upcoming weddings, and the cake shop Nothing Bundt Cakes came up.  These girls were raving about this cake shop.  I had never heard of it, but for some reason this discussion about cake really got me wanting cake.  Like really wanting it.  Like wanting it so dangerously that I was sure that going to Nothing Bundt Cakes would set into motion a tragic error that would result in at least another 20lbs.

Homemade Lemon Nothing Bundt Cake by Rumbly in my Tumbly

Homemade Lemon Nothing Bundt Cake by Rumbly in my Tumbly

Confession: One night I actually cried real tears because my husband was not able to go to the Olive Garden and get me a piece of their lemon cake.  I could have gone and got my own lemon cake from the Olive Garden, but I was feeling very unreasonable.

Homemade Lemon Nothing Bundt Cake by Rumbly in my Tumbly

Homemade Lemon Nothing Bundt Cake by Rumbly in my Tumbly

But for some reason, my unborn daughter Phoebe really wanted cake.  And so I obliged her a bit.  I made some chocolate bundt cakes.  But then something terrible and wonderful happened at the same time.  My friend Katie, who had heard about my new love of cake stopped by the elusive Nothing Bundt Cakes and dropped off one of their mini bundt cakes on my door.  Everybody should have a friend like Katie who brings you cake for no reason other than that you are pregnant and you want it.  I opened up the beautiful little cake… took a bite…

And I fell deeply in love.

This was without a doubt the best cake I’d ever eaten.  Rich, most, perfectly light and dense at the exact same time, just the right amount of lemon and topped with a creamy cream cheese frosting.

These cakes are quite expensive, but if you have the budget, search for Nothing Bundt Cakes in your area and go in and try it.  If it’s not in your budget, I have made one here that is very, very close.  It’s not perfect, but it’s very, very delicious.  Make sure you err on the side of underbaking.  You want it to be just barely finished when you pull it from the oven, with moist crumbs sticking to the tester toothpick.  Mine was delicious and moist, but I wish I had baked it for about 5 minutes less than I did.

Ingredients:

2 1/4 cups all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
4 eggs
2 cups sugar
1 teaspoon vanilla extract
3 tablespoons lemon zest
3 tablespoons lemon juice
1 1/2 cups whole milk yogurt
10 tablespoons melted butter

Frosting:
4 oz room temperature cream cheese
1/4 cup room temperature butter
2 cups powdered sugar
pinch of salt
1/2 teaspoon vanilla extract

Directions:
Preheat the oven to 350°.  In a stand mixer, beat your eggs for about two minutes on medium speed until they are thick and pale yellow in color.  Keeping the mixer on, add your sugar, vanilla, lemon juice, and lemon zest.

Mix flour, baking powder, and salt together and with the mixer on low speed, add to your mixture until just combined.  Add the whole milk yogurt and melted butter last, mixing until just combined.

Pour into a greased and floured bundt pan.  Bake for 40-50 minutes until a toothpick inserted into the center comes out clean.  You want it to be just barely finished when you pull it from the oven, with moist crumbs sticking to the tester toothpick.  Do not over-bake this.

Cool cake completely and mix your frosting ingredients together in a stand mixer until light and fluffy.  Pipe over the sides of your completely cool cake and enjoy!

Butterfinger Chocolate Chunk Peanut Butter Cookies - Rumbly in my Tumbly

Butterfinger Chocolate Chunk Peanut Butter Cookies – Rumbly in my Tumbly

I know what you’re thinking, and the answer is yes.  Yes, these cookies are just as dreamy as they sound.  Rich, chewy peanut butter cookies crammed with chunks of chocolate and bits of crushed Butterfinger candy.

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Butterfinger Chocolate Chunk Peanut Butter Cookies – Rumbly in my Tumbly

Good for you? No.

Delicious? Yes.

Butterfinger Chocolate Chunk Peanut Butter Cookies - Rumbly in my Tumbly

Butterfinger Chocolate Chunk Peanut Butter Cookies – Rumbly in my Tumbly

Since we’re mostly in the business of delicious over here, I share this recipe with you.  I saw it over on Picky Palate, my favorite baking blog of all time.  Not only does the author Jenny, love to bake, if her Instagram account is any indication, she also loves Disneyland.  And Butterfingers.  We are definitely kindred spirits.

Butterfinger Chocolate Chunk Peanut Butter Cookies - Rumbly in my Tumbly

Butterfinger Chocolate Chunk Peanut Butter Cookies – Rumbly in my Tumbly

Not to go on and on, but I have never been let down by a Picky Palate recipe. So if you aren’t following that blog, go now, and follow!

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Butterfinger Chocolate Chunk Peanut Butter Cookies – Rumbly in my Tumbly

Now. These cookies.  So good.  You probably have everything it takes to make these in your pantry, minus the Butterfingers.  Maybe you do have the Butterfingers.  If you already have the Butterfingers you are definitely going to love these cookies.

Butterfinger Chocolate Chunk Peanut Butter Cookies - Rumbly in my Tumbly

Butterfinger Chocolate Chunk Peanut Butter Cookies – Rumbly in my Tumbly

You’re going to love them anyway.  Even if you don’t have the Butterfingers on hand.  Chocolate + peanut butter + crunchy.  You can’t go wrong.

Recipe from Picky Palate

Ingredients:
1/2 cup butter (room temp)
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup peanut butter
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
pinch of salt (*I added this- it’s optional)
1 1/2 cups crushed Butterfinger candy bars (about 12 mini bars)
1 cup of chocolate chunks (I just used semi-sweet chocolate chips, but you could use chunks of a chocolate bar to make them even more decadent.)

Directions:
Preheat your oven to 350° and line a baking sheet with parchment paper.

In a mixer, cream together your butter and sugars.  Beat well, for about two minutes.  Add in your peanut butter and mix until well combined.  Add egg and vanilla and mix until just combined.

Add the flour and baking soda, and mix until just combined.  Add the chocolate chunks and Butterfingers.  Mix until just combined.  Just combined is a big thing with this recipe.

Using a cookie scoop, place cookies about an inch apart on your baking sheet.  Flatten slightly with a fork.  Bake for about 8-10 minutes.  Cool for a few minutes on the baking sheet and then move to a cooling rack to finish cooling.*

*Note: In my opinion, it is always better to err on the side of underbaked when you are making cookies.  They will continue to bake a bit on the baking sheet after you remove them in the oven and it is the key to soft and chewy cookies.

The Easiest and Most Delicious Way to Ice Sugar Cookies. - Rumbly in my Tumbly

The Easiest and Most Beautiful Way to Ice Sugar Cookies. – Rumbly in my Tumbly

Well, I have died and gone to sugar cookie heaven, for I have found an icing/glaze for sugar cookies that is not only beautiful, it tastes amazing and it firms up almost immediately so that you can stack the cookies on top of one another.

The Easiest and Most Beautiful Way to Ice Sugar Cookies. - Rumbly in my Tumbly

Dip cookies into bowl of icing, lightly tap, and gently shake off excess.

Oh, and did I mention it is a million times faster than spreading icing on cookies with a spatula?

The Easiest and Most Delicious Way to Ice Sugar Cookies. - Rumbly in my Tumbly

The Easiest and Most Beautiful Way to Ice Sugar Cookies. – Rumbly in my Tumbly

Bonus points because it perfectly and evenly goes around all of the edges with no lumps or bumps..

The Easiest and Most Beautiful Way to Ice Sugar Cookies.  - Rumbly in my Tumbly

The Easiest and Most Beautiful Way to Ice Sugar Cookies. – Rumbly in my Tumbly

I have tried icing like this before with the corn syrup, and never blogged it because I was unhappy with the taste.  It tasted like… nothing.

The Easiest and Most Beautiful Way to Ice Sugar Cookies.  - Rumbly in my Tumbly

The Easiest and Most Beautiful Way to Ice Sugar Cookies. – Rumbly in my Tumbly

This glaze is much like the glaze on a glazed donut.  It is absolutely perfect and you could flavor it with any extract.  I used almond. You could use vanilla, maple, lemon… The possibilities are endless.

The Easiest and Most Beautiful Way to Ice Sugar Cookies. - Rumbly in my Tumbly

The Easiest and Most Beautiful Way to Ice Sugar Cookies. – Rumbly in my Tumbly

It was easy enough for my 3 year old and my 5 year old to do with me.  Word of warning- if you’re going to sprinkle, you must sprinkle quickly.  The glaze hardens up within about 30 seconds after you dip.

The Easiest and Most Beautiful Way to Ice Sugar Cookies. - Rumbly in my Tumbly

Charlie didn’t choose the cookie dough tasting life. The cookie dough tasting life chose Charlie.

Can’t wait to use this for my Christmas cookies! But for now, I give you Valentines Day ones. :)

The Easiest and Most Delicious Way to Ice Sugar Cookies. - Rumbly in my Tumbly

The Easiest and Most Delicious Way to Ice Sugar Cookies. – Rumbly in my Tumbly

Recipe adapted from Created by Diane

Ingredients:

Make your favorite sugar cookies and let them cool.  I used this recipe, minus the cinnamon

2 cups powdered sugar
2 teaspoons corn syrup
1 tablespoon water (more may be needed)
2 teaspoons almond extract (or flavor of your choice)
food coloring *note* this adds liquid so you may have to adjust your water if you use a lot.

Directions:
Mix the powdered sugar, corn syrup, water, extract, and food coloring together with a small rubber spatula or spoon until smooth.  You may have to add a tiny bit of water at a time for the right consistency.  You don’t want it to be too runny, but it needs to be just runny enough that you can “dip” a cookie into it.

Dip the top of each cookie into the glaze and tap it lightly so that all edges are covered.  Lift it out and gently shake off the excess glaze.  It will look a bit messy.  Set it on a cooling rack with parchment paper underneath to catch any drips.  The icing will settle nice and smooth.

Enjoy!

 

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