Hard Boiled Eggs

Yes, there is in fact a wrong way to hard-boil eggs. And the wrong way results in rubbery whites and yolks with that signature grey/brown coloring on the outside. Follow these simple steps to a perfectly cooked egg every time!


1. Place eggs in saucepan in a single layer.
2. Fill pan with cold water, covering eggs by 1 inch.
3. Place over medium-high heat. Cover; bring to a boil. When you see the water just starting to get tiny bubbles from the heat, add a spoonful of salt and place lid back on.
4. As soon as the eggs come to a rolling boil, turn off heat; let stand, covered (don't even think about peeking in there or you'll lose all of the heat), 12 minutes.
5. Transfer eggs to bowl of ice water. Let stand for about 5 minutes, then remove.

Glace Icing

Glacé Icing
1 lb powdered sugar (about 3 3/4 C)
6 T milk (low-fat actually works, but use whole if you can)
6 T light Corn Syrup (6T is equal to 1/4 C plus another 2 T)
1 t extract (I prefer almond)

Directions:
With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.

You will use this same recipe for both glazing and piping. The way it is right now is the consistency you want for glazing. It easily runs off the whisk in a thin drizzle. To prepare the icing for piping, you just add more powdered sugar. You can't really mess it up because if it's too thick you just add more milk and if it's to thin, you add more powdered sugar. It gets to a point where it's relatively hard to whisk it by hand. When I pick up the whisk, it still runs off, but in a very slow, thick stream. For thin icing, use a small spoon to add icing to cookie. You need to wait for the icing to set before you pipe on top of it. It doesn't have to be completely dry, but just set on top. An hour or two will probably be enough. If it's dry to the touch you can go ahead and decorate.
This is a good frosting recipe because when the icing drys you can stack the cookies with no fear of smudging the decorating.