Instructions: 1. Whisk together the sugar, 1 1/2 Tbsp milk or other liquid, and the extract. Add a few more drops of liquid if needed to make the glaze soft enough to drip from a spoon.

2. Drizzle lacy-looking lines of the icing over pastry, or spread it in a thin layer with the back of a spoon, letting it drip down the sides of the pastry or cake.

YIELD: 1/3 cup; enough for one 9-inch pie or cake or 12 large cream puffs

NOTES : Glaze can be made several hours in advance but must be kept sealed with plastic wrap or it will develop a crust on top and dry out.

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