sugar cookie icing 1lb powdered sugar (about 3 3/4 C) 6T whole milk (low-fat actually works, but use whole if you can) 6T light Corn Syrup (6T is equal to 1/4 C plus another 2 T) 1 t extract (I use almond because I use almond in my sugar cookies) With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.
These little gingerbread guys and gals will be the life of your holiday party. And with a batch that yields 108 cookies, there are more than enough to go around. (You may want to set aside a stash for yourself though, just to be safe.) To make the dough ahead of time, just pop it in an airtight container in the fridge for up to 48 hours!