Snowflake Cookies
From: Deborah Kahrs
1 c. granulated sugar
3/4 c. butter, softened
1 t. vanilla
2 eggs
2 1/2 c. all-purpose flour
1 t. baking powder
1 t. salt
Glaze (recipe below)
White coarse sugar crystals or white edible glitter
Mix granulated sugar, butter, vanilla and eggs in a large bowl. Stir in flour, baking powdered and salt. Cover and refrigerate at least 1 hour but no longer than 24 hours. Preheat oven to 400 F. Roll about one-third of the dough 1/8 in thick on lightly floured surface. Cut with 1 1/2 to 2-inch snowflake cookie cutter. Place 1 inch apart on ungreased cookie sheet. Bake about 6 minutes until just done and not brown. Do not overcook! Remove from cookie sheet to wire rack; cool completely. Glaze with desired flavor glaze. When glaze is set but still soft, sprinkle cookies with sugar crystals or glitter. Let glaze harden completely before you store the cookies. Repeat with remaining dough.
Glaze
3 c. powdered sugar
4 t. light corn syrup
1/4 c. hot water
1/8 t. salt
1/2 t. almond, vanilla, lemon or rum extract
Mix all ingredients until smooth, glossy and pourable.