Sparkly, shimmery and buttery best describe these easy to make roll out Snowflake Cookies.
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
Instructions
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.
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 greased 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.
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.
Bake at 375° for 8-10 minutes or until lightly browned. 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.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2012/12/21/snowflake-cookies/