If either glaze becomes too firm to spread, place it in a heatproof bowl over simmering water and stir until itās the right consistency.
Recipe information
Yield
makes enough for about 18 cookies
Ingredients
1 cup heavy cream
3Ā 1/2 cups confectionersā sugar, sifted
5 tablespoons Dutch-process cocoa powder
6 tablespoons boiling water
Preparation
Step 1
Whisk cream into sugar until smooth. Set aside 1Ā 1/4 cups (for white icing).
Step 2
Combine cocoa with boiling water, and stir until dissolved. Add to remaining sugar mixture; stir to combine (for black icing). Use immediately.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. Ā© 2005 Clarkson Potter
