When finished, this glaze should be a little thicker than heavy cream. Rewarm the glaze gently if needed to maintain consistency.
- 2 tablespoons Butter
- 2 tablespoons Honey
- 3 tablespoons Milk
- 1 1/2 cup Confectioner's Sugar
- Pinch Salt
DIRECTIONS:Melt butter, add honey and milk and whisk to blend. Whisk butter mixture with confectioners' sugar and a pinch salt in a medium bowl until smooth. Add more milk if necessary. One at a time dip cookies into the glaze, and scrape the excess off with a small spatula. Place the cookies on a wire rack to dry.
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