After making a Strawberry Glaze a while ago I just had to try some Dollar Tree freeze dried peaches too.
The natural color is this pale peach, you could bump it up with food coloring if desired-I didn't this time.
I kept my icing consistency nice and thick, held the disposable icing bag (no tip) right on top of the cookie
and was amused that as the icing came out it kinda resembled a rose.
Fitting for the occasion don't ya think:@)
Oh, and as a glaze folks, you might want to double the recipe, make it a little thinner and drizzle over a bundt cake, I'm just sayin'...
To add to the race festivities, there's a nice sipping Mint Julep Tea HERE and fun little betting pool HERE (if your crowd is into that sort of thing:@)
3/4 C butter, softened
3/4 C sugar
1/2 C finely ground pecans (consistency of sand)-I used a food chopper, toast nuts if desired, I didn't
1 tsp vanilla extract
1 3/4 C A/P flour
- Cream the butter and sugar.
- Add egg, pecans, vanilla and flour, mix well.
- Add dough to press.
- Press cookies on to cool, non-greased baking sheets. I tapped my finger into the center of each cookie to flatten it a bit for the icing.
- Bake at 350 for about 10-12 minutes or until golden.
- Remove cookies from baking sheet and cool completely on racks.
For each .7 oz bag of dehydrated fruit (approx 2.5 Tblsp powdered fruit, just use all that's in the bag):
2 Tblsp butter, melted
1/2 C powdered sugar
approximately 1 Tblsp bourbon-I used 1 Tblsp would use more (or some water) for a thinner glaze
- Run dried fruit through food chopper.
- Mix fruit, butter and powdered sugar.
- Slowly add bourbon, a little at a time, until the glaze is as thick as desired.
- Place glaze into icing bag and squeeze onto cookies. Heat for a few seconds in microwave if it gets stiff in bag.
- Allow glaze to firm up on cookies.
May your horse win!