If either glaze becomes too firm to spread, place it in a heatproof bowl over simmering water and stir until it’s the right consistency.
Recipe information
Yield
makes enough for about 18 cookies
Ingredients
1 cup heavy cream
3 1/2 cups confectioners’ sugar, sifted
5 tablespoons Dutch-process cocoa powder
6 tablespoons boiling water
Preparation
Step 1
Whisk cream into sugar until smooth. Set aside 1 1/4 cups (for white icing).
Step 2
Combine cocoa with boiling water, and stir until dissolved. Add to remaining sugar mixture; stir to combine (for black icing). Use immediately.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
