Royal Icing without Egg Whites or Meringue Powder
1 Cup Confectioners Sugar
2 teaspoons milk
2 teaspoons corn syrup
1/4 teaspoon almond extract
Food coloring of your choice
2 teaspoons milk
2 teaspoons corn syrup
1/4 teaspoon almond extract
Food coloring of your choice
Add confectioners sugar to a mixing bowl or to your stand mixer and with a wire whisk start mixing on low.
Add the milk, corn syrup and almond extract and whip until smooth.
Add more corn syrup if the icing is too thick to use, but be sure to not make it too runny or it will run right off the cookies.
It needs to be pretty thick to begin with if you are doing an outline around your cookies.
Separate the icing into different bowls for coloring with food coloring. Add to a zip lock bag and cut a tiny hole in the corner of the bag and line your cookies.
After lining your cookies with the thicker frosting, add a tiny bit of corn syrup to the frosting and mix well until you’ve made a thinner consistency.
Fill the cookies with icing and using a toothpick, spread the frosting to fill in all the holes. 
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