Ingredients Jump to Instructions ↓

  1. 1 cup granulated sugar

  2. 3/4 cup butter or margarine, softened

  3. 1 teaspoon vanilla

  4. 2 eggs

  5. 2 1/2 cups Gold Medal® all-purpose flour

  6. 1 teaspoon baking powder

  7. 1 teaspoon salt

  8. 3 cups powdered sugar

  9. 4 teaspoons light corn syrup

  10. 1/4 cup hot water

  11. 1/2 teaspoon almond extract

  12. 1/8 teaspoon salt

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

  14. 1 cup powdered sugar

  15. 3 to 5 teaspoons water

Instructions Jump to Ingredients ↑

  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.


Send feedback