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Apricot Frosting Drizzle Glaze

Ideal for frosting or drizzling over cookies and bundt cakes.


Enough to cover 6 dozen cookies


1 1/4 cups confectioners’ (powdered) sugar
1/4 cup apricot preserves
1 tablespoon butter or margarine, room temperature
1 to 2 tablespoons half & half or milk
1 teaspoon light corn syrup


Combine sugar, preserves, butter, half & half, and corn syrup in small bowl. Beat at low speed until creamy and smooth. Frost cooled cookies with glaze.

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