Fresh Strawberry Cookie Glaze

 

I used this glaze for some olive oil sugar cookies. I made some slight modifications, using less than 1 cup of strawberries; 2.5 cups plus ¼ cups powdered sugar; and omitted the lemon zest.

Fresh strawberry icing (~from beyongkimchee.com, adapted from “The All-American Dessert Book” by Nancy Baggett)

·        1 cup strawberries

·        1/2 tsp lemon zest

·        4 cup powdered sugar sifted

·        2 tbsp unsalted butter very softened

·        1 1/2 tbsp light corn syrup

·        1/2 tsp vanilla extract

·        water if needed

For the strawberry icing

1.                Coarsely chop strawberries, combine with lemon zest, 1/4 cup of powdered sugar in a blender or food processor. Puree until smooth. Strain the strawberry puree through a fine sieve pressing with a wooden spoon to remove the seeds. Discard the seeds.

2.                Add butter, corn syrup, and vanilla extract and mix well. Add 3 3/4 cups of powdered sugar and mix all together until smooth. Adjust the icing consistency with more powdered sugar or a little water as needed.