Snowflake Cookies

 

1

cup granulated sugar

3/4

cup butter or margarine, softened

1

teaspoon vanilla

2

eggs

2 1/2

cups Gold Medal® all-purpose flour

1

teaspoon baking powder

1

teaspoon salt

3

cups powdered sugar

4

teaspoons light corn syrup

1/4

cup hot water

1/2

teaspoon almond extract

1/8

teaspoon salt

White coarse sugar crystals (decorating sugar), powdered sugar or white edible glitter

1

cup powdered sugar

3

to 5 teaspoons water

• 1 In large bowl, mix granulated sugar, butter, vanilla and eggs until well blended. Stir in flour, baking powder and salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• 2 Heat oven to 400ºF. On lightly floured surface, roll about one-third of dough 1/8 inch thick. Cut with 1 1/2 to 2-inch star-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.
• 3 Bake about 6 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Repeat with remaining dough.
• 4 In medium bowl, mix all glaze ingredients except coarse sugar crystals until smooth, glossy and pourable. Place cooled cookies together in pairs with about 1 teaspoon glaze, with points of top cookie between points of bottom cookie. Place cookies on cooling rack on cookie sheet to catch excess glaze. Pour 1 tablespoon glaze evenly over top and sides of each cookie, glazing only a few at time. When glaze is set but still soft, move cookies to another rack or waxed paper; sprinkle with sugar crystals. (Occasionally remove glaze from cookie sheet, and add a few drops of hot water as necessary to make glaze smooth and thin enough to pour; continue glazing.)
• 5 In small bowl, mix frosting ingredients to make a frosting that can be easily drizzled or used in a decorating bag, yet holds its shape. Pipe snowflake designs on cookies. Let cookies dry completely before storing.