COOKIE ICING

This is what Sugarcraft uses. This is used for coating petit fors too. (Stays soft but crusts well enough that cookies can be stacked....MUCH tastier
than royal icing!)

1 cup Dry Candy Fondant
2 teas water or more, depending on consistency you need

Place sugar and milk in bowl. Stir until mixed thoroughly. For filling in areas, use thinned icing by adding small amounts of water to the icing until the desired consistency is reached. Icing should be pretty thin and almost pourable. This is the recipe I use for icing cut out cookies. It dries very shiny and hard, but tastes better and is not as "rock hard" as royal.