Categories: Icing
Ingredients
- ⅓ cup salted butter
- 1 Tablespoon molasses
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 4 to 6 Tablespoons milk
Directions
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Place the butter in a microwave-safe bowl.
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Pour the Tablespoon of molasses on top of the butter.
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Heat the butter and molasses on HIGH for 15 seconds or until it has melted in the bottom of the bowl or cup.
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Set the container with the melted butter on your kitchen counter.
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Stir the butter and molasses together until they are well mixed.
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Add the vanilla extract to the melted butter and stir it in.
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Measure out two cups of powdered sugar. Pack the powdered sugar down in the cup when you measure it.
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Fill a small cup with 6 Tablespoons of whole milk. You probably will NOT use all of this milk in this glaze, so don’t add it to your bowl quite yet.
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Add the milk (or rum) to your bowl, one Tablespoon at a time, stirring it in as you go. You will add only enough milk (or rum) to make this glaze liquid enough to brush on top of your cookies.
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When your glaze reaches the proper brushing consistency, brush the tops of your Molasses Walnut Drop Cookies with the glaze with a pastry brush.