QUICK GLAZE: Combine 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons citrus juice or milk in small bowl; stir until a smooth pouring consistency is reached. Additional flavors can be added such as 1 teaspoon vanilla, almond, lemon or orange extract or 1/8 teaspoon pure citrus oils.

Place the cake or cookies on a cooling rack over a parchment lined sheet pan and pour the glaze over. Allow them to set up. 

Store cookies in a single layer so the glaze doesn’t stick together. 

SHINY GLAZE: Cookies made with this glaze can be decorated ahead of time and frozen.

3 cups confectioners' sugar
1/4 cup warm water
1 tablespoon light corn syrup
1/4 teaspoon flavoring (almond, orange, lemon, etc.)
A couple drops of white coloring (this makes the glaze opaque rather than transparent)
Desired paste coloring 

Add syrup and extract to warm water in mixing bowl. Mix to dissolve syrup in warm water. Add sugar and white coloring. Mix on low until you form a smooth glaze. Before putting in on the cookie, you want it warm, so put it in the microwave a few seconds before using, until it is baby bottle warm. 

When you have finished making the glaze, store it in a a plastic covered container. NO need to refrigerate. It will stay for over a week. 

After storing glaze it is not unusual for the heavier sugars to settle to the bottom of the container. Simply put the glaze in the microwave to soften it again and mix thoroughly. 

You can apply to the cookie in different ways: The easiest is to simply dip the top of the cookie into the glaze until fully covered. Just hold the cookies around the edges with your fingers to do this. You aren't trying to dip the back of the cookie. Place the cookie on a cookie rack to drip (with wax paper underneath). Or you can put the glaze into squirt bottles and use them to 'fill' in areas previously outlined. Also, you can dip a cookie in one color, and while it is still wet on the cookie rack, apply a different colored glaze with a squirt bottle in a decorative fashion.