Monday, December 16, 2013
baking with baileys
Keep in mind alcohol makes thing thicker by using only 2 tbsp and making adjustments you can swap out any liquid to make a flavoured glaze, like coffee, tea and white wine!
1 cup icing sugar
2+ tbsp spoons Baileys
Start with the 2 tbsp and mix well, the icing should turn thick and more spreadable than a glaze. I added another 1/2 tbsp Baileys and about 1tsp of water and stirred quite well to make a fluid icing.
You want your icing to be thin but thick enough to dip a cookie in. It is really hard to show but you don't want it to slide off the cookie and look too thin when placed on the drip rack.
* I like to dip my cookies you get a little messy but you get a really even coating. I have used a pastry brush to brush on the icing and that works.
Let the icing dry for a few hours and place in an airtight container (using wax paper between layers). This will let the cookies soften up. If you place them in the fridge or freezer the icing gets cloudy so keep on the counter to enjoy any time of the day!