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Snowflake and Icicle Cookies Recipe

Snowflake and Icicle Cookies Recipe photo by Taste of Home

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Bring some of winter's wonder indoors with shaped butter cookies that get their sparkle from edible glitter. These cookie ornaments are great favors for your trim-a-tree party guests. —Taste of Home Test Kitchen

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Snowflake and Icicle Cookies Recipe

Prep: 20 min. + chilling Bake: 10 min./batch + standing

Yield: 20 Servings

80 10 90

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.

Editor's Note: Edible glitter is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.

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

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Snowflake and Icicle Cookies

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(1-1) of 1 reviews

Reviewed on Aug. 05, 2012 by gwashington1961

This is the recipe for Snowflake & Icicle Cookies - to decorate your Christmas Tree (Live or Artificial Trees - Cookies are edible). They will make a truly lovely tree. Check out Paula Deen's video on 'Snowflake Cookies' to see a colored glaze with Glitter & Edible Beads in order to create Cookies even Santa would love to eat!