1/2 cup water
1/4 cup sugar
1 tablespoon lemon juice
4 teaspoons cornstarch

Place the water, sugar, lemon juice and cornstarch in an electric blender and mix well.

Cook the resulting liquid on medium heat until it boils and thickens, stirring constantly.

Reduce the heat and simmer until the desired thickness is reached.

Remove from heat and cool at room temperature.

Use on cookies or cakes.

Prior to World War II not many cookies were made in Molise that were glazed. However, some cooks did glaze their Easter cookies, though many others did not. Those that used the glaze placed the sprinkles over the cookies after they were baked, while those that did not use a glaze added the sprinkles prior to the cookies being baked. This glaze is easy to do and can be used on top of cheese tarts or cakes, after which roasted slivered almonds or berries can be added (The glaze will help stick the almonds or berries to the tarts or cakes, but the decorations have to be added to the glaze before it hardens as this is when it is sticky).... Photo: Mary Melfi.

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