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Preparation. 1  Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. 2  Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes.3  Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool. Accompaniment: chimichurri sauce. 2  Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. 3  Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes.
Best Answer: Here is a recipe for the type of icing you want for your shortbread cookies. This dries with a hard and shiny texture. * 1 cup confectioners' sugar * 2 teaspoons milk * 2 teaspoons light corn syrup * 1/4 teaspoon almond extract * assorted food coloring 1.In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy.If icing is too thick, add more corn syrup. 2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush. 1 cup confectioners' sugar * 2 teaspoons milk * 2 teaspoons light corn syrup * 1/4 teaspoon almond extract * assorted food coloring 1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy.