Snowflake and Icicle Cookies Recipe

Ingredients

• 1 cup butter, softened
• 1 cup confectioners' sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 to 1 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• GLAZE:
• 1-1/2 cups confectioners' sugar
• 1 tablespoon light corn syrup
• 1/4 teaspoon vanilla extract
• 2 to 3 tablespoons water
• White edible glitter or coarse sugar
• Ribbon

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture and mix well.
• Divide dough in half. Place one portion in a small bowl; shape the other portion into a 5-in. log. Cover both and refrigerate for 1-2 hours or until easy to handle.
• For snowflakes: Divide dough from bowl in half. On a lightly floured surface, roll out one portion to 1/8-in. thickness. (Refrigerate other portion until ready to use.) Cut nine medium snowflakes and six large snowflakes with cookie cutters.
• Carefully place 1 in. apart on ungreased baking sheets. Using small decorating cutters, cut out desired shapes to create designs in snowflakes. Use a toothpick to help remove the cutouts. Cut six small snowflakes and place 1 in. apart on another baking sheet. With a plastic straw, poke a hole in the top of each cookie.
• Bake medium and large snowflakes at 375° for 6-1/2 to 7 minutes and small snowflakes for 6 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
• For icicles: Cut log into 1/4-in. slices; roll each into a 9-in. rope, tapering from the center to each end. Fold each rope in half; twist pinching the ends to a point. Place 2 in. apart on ungreased baking sheets.
• Bake at 375° for 8-10 minutes or until lightly browned. Immediately poke a hole in the top of each icicle with a plastic straw. Remove to wire racks to cool.
• For glaze, in a small bowl, combine the sugar, corn syrup and vanilla. Gradually add enough water to achieve desired consistency. Brush over icicles and snowflakes; sprinkle with glitter or sugar. Let stand for at least 5 minutes or until set.
• Thread ribbon through the hole in the icicles and small snowflakes and through a cutout in the medium and large snowflakes. Yield: about 20 icicles and 21 snowflakes.

Snowflake and Icicle Cookies published in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p107