Measure the powdered sugar into a small mixing bowl. Stir in milk and lemon juice until smooth.

Add a few drops of food coloring to tint to any desired color. For the brightest color mixtures or to obtain a pure white, add Wilton's White-White.

Dip the top of the baked and cooled cookies into the bowl. Allow to dry on a wire rack. Use a toothpick to smooth top and break any bubbles that form.

The consistency of the icing can be adjusted by adding more powdered sugar to thicken, or more milk to thin out.

By adding more confectioners' sugar to thicken the mixture, the frosting can be piped through a pastry bag with a small diameter piping tube.

This is a good method for piping along the outer edge of the cookie for an outline. Once the outline has hardened (several hours or overnight), then the center can be flooded with a thinner consistency of the frosting for a smooth top. Colored sprinkles or other decorations may be added before the frosting sets up, if desired.

Happy Baking!

Submitted by: Belle