Confectioners' Sugar Icing

3 c confectioner's (icing) sugar stir (mix in by drops) (sprinkle)
2 T milk, or as needed
1½ T fresh lemon juice
food colouring, optional  
coloured sugar crystals, optional  
  1. Place the confectioners' sugar in a bowl.
  2. Add the 2 tablespoons milk and the lemon juice and stir until smooth.
  3. If the mixture is too thick to pipe or spread, then thin with a small amount of additional milk.
  4. To colour the icing, mix in the food colouring, adding it by drops until the desired shade is achieved. Alternatively, divide the icing among several bowls and tint each portion a different colour.
  5. To spread the icing over cookies, use a small icing spatula or a small knife.
  6. To pipe the icing atop cookies, spoon the icing into a pastry bag fitted with a small plain tip. Pipe decoratively over the cookies.
  7. To drizzle the icing over cookies, dip a fork into the icing and wave it back and forth over the cookies.
  8. To decorate the icing-topped cookies with coloured sugar, sprinkle on the sugar as soon as the cookies are iced.
  9. Place the cookies on a flat surface until the icing sets, about 2 hours. Store iced cookies in an airtight container at room temperature.

Makes about 1 cup

Shamelessly stolen from the Williams-Sonoma Gifts from the Kitchen, recipes by Kristine Kidd