Smooth Royal Icing

For these cookies, we kept the icing thick and I just dipped the tops of the cookies in the icing and then placed them on a cookie sheet to harden.  The icing flattens out so nicely and if you keep it thick enough, it doesn't run over the edges. For simple single color cookies, this is the way to go. No piping or flooding necessary.

Ingredients:
1/2 bag (1lb) icing sugar
2 tbsp. milk
2 tbsp. corn syrup
1 tbsp. meringue powder
1/2 tsp. clear vanilla or almond
gel food coloring

Instructions:

Mix well. Then depending on the consistency add either a little milk or a little powdered sugar. You'll have to just test it on a cookie. If it runs over the edge of the cookie, it's too thin. If it doesn't lay flat and smooth add 1/2 a tsp. of milk at a time.

Let the iced cookies dry for at least 5 hours.  Once they are completely dry they can be stacked and stored in air tight containers.