Concerning a glaze, if you’re cookies are that tender, a glaze might actually start to dissolve your cookies.  I can’t say for sure, but you’ll find out if you experiment a bit.

I bought a special kind of powdered sugar that was meant for coating cookies or doughnuts, and it had some sort of shortening mixed in with it (though it poured like regular powdered sugar). It stayed on the cookies beautifully but it felt a bit greasy on the tongue.

dottieparker - 06 March 2009 10:19 PM

I bought a special kind of powdered sugar that was meant for coating cookies or doughnuts, and it had some sort of shortening mixed in with it (though it poured like regular powdered sugar). It stayed on the cookies beautifully but it felt a bit greasy on the tongue.

Hi Dottie.  Thanks for that info.  That idea was behind my thought of adding some butter to the sugar mixture.  I played around with it, and it didn’t negatively affect its texture, but I didn’t find the right ratios.  If I could get that to work, it’d solve the problem of greasiness you experienced.

Where did you get that powdered sugar?

I mail-ordered it from Sweet Celebrations but sadly they are out of business. I bet if you Googled “powdered sugar topping” you might find it.

dottieparker - 07 March 2009 08:50 AM

I mail-ordered it from Sweet Celebrations but sadly they are out of business. I bet if you Googled “powdered sugar topping” you might find it.

Problem is that searches like that get too many hits.  Without any distinctive words, it’s hard to get your desired page to get to the top.  People who invent products really ought to think about the Googability of their products.  They should have called their product something like “PoweredStickyStuff”.  You couldn’t forget a name like that and it’d probably top the Google Searches. 

Thanks for the heads up, though.  I’ll keep my eye out.

Found it…took me 3 minutes online. I started with powdered sugar topping, then nonmelting powdered sugar, which led me to snow sugar, which led me to this:

http://www.kingarthurflour.com/shop/detail.jsp?id=1307

I don’t know if it is the same thing that I used, but the description is similar.

I wonder how many porn sites you’d hit if you googled powdered sticky stuff!

dottieparker - 07 March 2009 03:55 PM

Found it…took me 3 minutes online. I started with powdered sugar topping, then nonmelting powdered sugar, which led me to snow sugar, which led me to this:

Dottie, thank you.  I would never have guess from the description of this product that it was the one you had used.  This description doesn’t say anything at all about any fat being mixed into the sugar, but I do see from the nutritional content that it does have some.  I noted that one of the commenters said that she used it on the Lemon Coolers, which is the cookie I was having trouble with.

Thank you!

I wonder how many porn sites you’d hit if you googled powdered sticky stuff!

The thought makes me shudder. 

I have some of the KA non-melting sugar.  It contains palm oil and a few other things that look a bit suspicious - eg, titanium dioxide.  I never use it as I’m a purist but I suspect it will do the trick for you Charles.

Annie

You might try to put a layer of sugar on a half sheet pan, or other smaller pan with sides; then put your cookies in and shake more sugar with a sieve or shaker over the tops.  I’ve found with mexican wedding cake cookies that rolling them twice helps.  A glaze will get gloppy and not give you even results.

The titanium is just a whitener…it’s in toothpaste as well as the stuff you add to icing to make it dead white.