Ive never heard of the butter glaze recipe on Marthas site? Has anyone used it before? If so, how does it dry, pour, all that good stuff?

http://www.marthastewart.com/page.jhtml?type=content&id=channel184544

I have heard of butter glazes, that's what they used to use on bundt cakes many years ago. They taste just like a regular glaze (powdered sugar and water) that is more the standard today. They're a little smoother in texture.

Theresa

Im going to try it, I dont really like the grit feeling of powdered sugar glaze. I wonder how the butter glaze would work on cookies. Does the butter glaze dry "to the touch"?

It will get a little crust on it, but not enough to use on cookies. It is also a little sensitive to heat and humidity, so if it gets damp, the cookies would stick together if they get near each other.

Theresa

Thank you! Thats exactly what I needed to know.