Prep Time: 1.3 Hours
Yields: 2 1/2 Dozen Cookies
1 cup granulated sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla
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 tube (6 oz) Betty Crocker® Easy Flow White Decorating Icing
Instructions: 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 400°F. 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. Using the fine point decorating tip for Easy Squeeze icing, pipe snowflake designs on cookies. Let cookies dry completely before storing.