Preparation

• In a small bowl, mix the confectioners’ sugar, cream, and salt with a spoon or rubber spatula until well blended and smooth. Add food coloring or flavorings, if using, and stir until well blended. The glaze should be thicker than heavy cream but still thin enough to spread and drizzle without clumping. If necessary, add more cream a drop at a time to adjust the consistency.
• 淋上釉：Arrange the cooled cookies on a rack. Use a fork to drizzle the glaze over the cookies.

• To dip in glaze:Dip the side of each cookie to cover half or more of the cookie. Let excess glaze drip off and then transfer to a rack. For drop cookies, you can also dip just the tops in the glaze.
• If you’re adorning your cookies with additional decorative toppings, such as dragées or sanding sugar, add the toppings while the glaze is still wet. Let sit for about 10 minutes, then invert the cookie to remove any excess topping.
• Let the cookies sit on the rack until the glaze is fully set, about 3 hours.
• To pack glazed cookies:Arrange the cookies in snug single layers between parchment or waxed paper in a cookie tin or box.

Make Ahead Tips

可以将釉料用直接压在其表面上的保鲜膜冷藏长达3天。使用前将其带到室温。