You can tint this icing any color you want, to use for any occasion. The cookies are turned upside down and the tops are dipped into the icing. It makes a lovely, smooth coating, which you can decorate with colored sugar or jimmies, or just leave plain.
3 cups confectioners’ sugar 3 tablespoons white corn syrup 1-1/2 tablespoons unsalted butter, melted 1/4 cup water 1/2 teaspoon pure vanilla extract, or other flavoring of your choice small amount of food coloring, if desired
Mix all of the ingredients on medium speed for one minute. Scrape the bowl and beat again for about 10 seconds. The icing should be thin enough so a cookie dipped into it is coated with icing, but not so thin that the icing runs off the cookie when it is turned right side up. Pour the icing into a shallow bowl. You may want to divide the icing into small bowls and color them different colors.
To coat the cookies, hold one upside down in your hand, and lower it so the top of the cookie is pressed into the icing. Rotate the cookie a little back and forth to be sure the icing gets between any shapes in the cookie, shaking it a little as you lift it from the icing. Flip the cookie over and set it upright on a wire rack or a baking sheet until the icing dries. Let the icing set for about 3 or 4 minutes before you sprinkle on any garnishes.