Icicle Christmas Cookie Recipe
1 cup sugar
3/4 cup butter (softened)
1/2 cup. milk
1 tsp. vanilla
1 cup white chocolate baking chips, melted and cooled
3-1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
2 cups powdered sugar
2 tblsp. milk
1/4 tsp. almond extract
White edible glitter or decorating sugar (optional)
Mix sugar, butter, milk, vanilla, egg and melted chips in a large bowl with a spoon till creamy. Stir in flour, baking powder and salt.
Cover and refrigerate at least 4 hours until chilled.
Preheat oven to 375° F.
For each cookie, divide 1 round tsp. of dough in half. Roll each half into a 5" rope, tapering the ends. Twist the ropes together. Place 2" apart on ungreased cookie sheet.
(If you'll be hanging the cookies as decorations, poke a hole in the top of each with a toothpick.)
Bake 5-7 minutes or until set and very light brown.
Cool 2 minutes. Remove from cookie sheet to a wire rack. Cool completely.
Mix all glaze ingredients until smooth or of desired brushing consistency. Add more milk, a few drops at a time, if necessary.
Brush cookies with glaze. Sprinkle with glitter or sugar. Thread string through the hole in each cookie to hang if desired.
Yield: About 24 cookies.
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