8 c. confectioners' sugar, sifted
1/2 c. water
3 tbsp. light corn syrup
Food coloring
1 1/2 tsp. almond extract or lemon extract (your preference)
1 to 2 tbsp. hot water

Sift sugar into a heavy saucepan. Stir together water and corn syrup and add to sugar, stirring until thoroughly mixed. Cook over very low heat until a candy thermometer registers 120 degrees (No hotter!). Remove from heat and add the flavoring and hot water. If you're using more than one color, divide the icing into different measuring cups or bowls. Add food coloring a few drops at a time until the desired color is reached. If icing appears too thick, add a few drops of hot water, being careful not to get it too thin. This icing can be used to coat cookies in one of two ways.

1) Put cookies on a wire rack placed over a shallow pan to catch drips. Pour a small amount of icing in the center of the cookie. As it spread, use a spatula to smooth it to cover cookie. Dry completely (approximately 1 hour) before storing, or adding decorations with Buttercream Frosting and a decorator tube.

2) Pour icing into a large shallow bowl. Dip top of cookie into the icing, rotating it to cover completely. Place on wire rack over a sheet of wax paper and use a spatula to smooth icing. Dry completely (approximately 1 hour) before storing or adding decorations.

Note: If icing becomes too thick to work well, reheat and continue using it.