If you want to turn up the fancy on a tea cake, scone, or hand pie, drizzle this quick glaze over the cooled pastry.

1/2 cup (2 ounces) confectioners’ sugar, sifted if lumpy
1 tablespoon heavy cream, plus more as needed
1/8  teaspoon pure vanilla, almond or citrus (lemon or orange) extract

1. Put the confectioners’ sugar, cream and extract in a small bowl and stir until well blended. Add a drop or two more cream until the glaze is smooth, very thick, and shiny.

2. Using a teaspoon, drizzle over the top of the cooled cake.