Many years ago I had (& have since lost) an icing recipe that I used on gingersnaps. Might have been cooked. It was glossy, hard, crispy, opaque, very white, and tasted good. NOT royal icing. It was very thin (but remained opaque), and not "dusty" tasting, as I find royal icing to be. Something akin to the "Mother's" one pictured. Loved the shininess it had when dry, and the crisp and hard 'snap' texture you got when biting into the icing on cookies. Really kind of a glaze. I'd love any thoughts. Thanks!