Help with the CHOW Pumpkin Cookies please!
I thought I had everything...really, I did. And then I realized I bought non-fat milk (as usual) instead of 2% for the recipe. In it: http://www.chow.com/recipes/30456-spi...
it says to not use non-fat for the icing...
What happens if I use non-fat? Is it just a waste to try it? Can I use water instead or is that gross?
The icing is made from just milk, powdered sugar, and maple syrup? I'm pretty sure any kind of milk will do -- what's missing is cream, but such a small amount. A little knife tip of soft butter could add some richness to the glaze, but I don't think it's necessary.
Hey don't sweat it too much for this particular recipe. We just say "not nonfat" here because it is less flavorful and thinner than milk with more fat — it won't wreck the recipe like it may if you were actually going to bake it in a cake or pastry. Your glaze will be just fine, and if you happen to have cream you could use that, too.
Amy, CHOW Test Kitchen