Tender buttermilk cookie dough is twisted into sweet, tempting icicles in this cookie recipe.
3.40 dozen cookies
3/4 cup sugar
1/4 cup buttermilk*
2 teaspoons almond extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups powdered sugar
1 tablespoon light corn syrup
1/4 teaspoon almond extract
2 to 3 tablespoons water
Silver or white edible glitter
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add buttermilk, egg and 2 teaspoons extract; continue beating until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.
Divide dough in half; shape each half into 5-inch log. Wrap each in plastic food wrap. Refrigerate until firm (at least 2 hours).
Heat oven to 375°F. Cut logs into 1/4-inch slices. Roll each slice into 9-inch rope, tapering from center to ends. Fold rope in half and twist, pinching end into a point. Place 2 inches apart onto ungreased cookie sheets. Repeat with remaining slices. Bake for 8 to 10 minutes or until set.
Poke hole in top of each cookie with toothpick or straw to hang icicles. Cool completely on wire rack placed over waxed paper.
Combine powdered sugar, corn syrup and 1/4 teaspoon extract in small bowl. Gradually add enough water for thin glazing consistency. Brush glaze over cooled cookies with pastry brush. Immediately sprinkle edible glitter on cookies. Let stand until set (5 minutes). Thread ribbon through hole in each cookie to hang.
*Substitute 1/2 teaspoon vinegar or lemon juice plus enough milk to equal 1/4 cup. Let stand 5 minutes.
Edible glitter comes in a wide array of colors. Shop for it at gourmet kitchen stores, gourmet food stores or cake decorating stores. The thin flakes of glitter catch light and add sparkle to your cookies.