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Snowflake and Icicle Cookies

Snowflake and Icicle Cookies
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
20 ServingsPrep: 20 min. + chilling Bake: 10 min./batch + standing

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
© Taste of Home 2013

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Snowflake and Icicle Cookies (continued)

Directions (continued)

  • 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.
© Taste of Home 2013