Almond Christmas Snow Flake Cookies

Ingredients

Ingredients

In large bowl, combine sugar, butter, vanilla and eggs, stir until well mixed.

Whisk together flour, baking powder and salt in another bowl.

Stir in the flour mixture into the liquid mixture.

Cover and refrigerate at least 1 hour but no longer than 24 hours.

Preheat oven to 400ºF.

On lightly floured surface, roll about one-third of dough ⅛ inch thick.

Cut with 2-inch snow flake-shaped cookie cutter.

Arrange 1 inch apart on ungreased cookie sheet.

Bake about 6 to 8 minutes or until light brown.

Transfer from cookie sheet to wire rack.

Cool completely, about 30 to 35 minutes.

Repeat with remaining dough.

In medium bowl, mix all glaze ingredients except coarse sugar crystals until smooth, glossy and pourable.

Arrange cooled cookies together in pairs with about 1 teaspoon glaze, with points of top cookie between points of bottom cookie.

Put cookies on wire 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 a time.

When glaze is set but still soft, move cookies to another wire 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; go on glazing.)

In small bowl, combine frosting ingredients to make a frosting that can be easily drizzled or used in a decorating bag, yet holds its shape.

Pipe snowflake designs as your choice on cookies.

Let cookies dry completely.

Store in an air-tight container.