Rose Water Glaze
A variation on America's Test Kitchen's all purpose glaze, I like their use of cream cheese, it helps mellow the glaze's flavour. This variation is just right to go on a cookie without overpowering it. If the cookie is more of a neutral flavour, there's room to intensify the glaze with more rosewater.
Ingredients
- 113 g (1 cup) sugar
- 2½ tsp rose water the weak stuff - if you can't sip it from the bottle, see notes. TLDR: use much less.
- 2½ tsp milk
- 14 g cream cheese softened
- food colourings of choice I like gel
Instructions
- Whisk all ingredients together, split into bowls for the number of colours you want and add food colouring - aim for a shade or two darker than you want the glaze to be.
- Drizzle over whatever needs/wants gussied up. Allow to set fully before storing.
Notes
If your rose water is so strong that a small taste is over powering, start with about half as much rose water.
For rose essence, start with 1 tsp rose essence and 4 tsp milk.
This is a half of the basic glaze recipe - it was more than enough for about 20 cookies, probably more than enough for 40, and it comes together so fast, that if you need more, mix up more.
To add more rose water, either balance it by using less milk, or add more sugar to soak up the extra liquid.