I'm confused about glaze icing. It sounds like the icing poured over bundt cakes. coffee cakes etc., but, I may have misunderstood the recipe.
I'd like to know more about this icing. Would some dear cookier fill me in please?
In this context, it's an alternative to royal icing for cookies, without the egg whites, so it takes longer to dry and tends to spread and bleed more. But some people love it, because it doesn't bear the risk of salmonella (with raw whites) and it tends to have a softer bite when dry, especially if you add corn syrup to it, as in the recipe above.