If the icing seems to seize or separate, continue whisking until fully emulsified and smooth. An electric mixer can be used if preferred. The icing should be thin enough to spread easily but not too runny. Adjust consistency with more milk or powdered sugar if needed. Spread approximately 1 tablespoon of icing onto each cooled cookie. Allow the icing to set before serving. Store cookies in an airtight container with parchment paper or foil between layers. They can be stored at room temperature for 4-5 days or refrigerated for up to a week. They also freeze well if wrapped tightly.
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