White Chocolate Icicle Cookies
Source of Recipe
List of Ingredients
1 C. sugar
3/4 C. butter-softened
1/2 C. milk
1 t.. vanilla
1 C. white baking chips-melted and cooled
3 1/2 C. flour
1 t.. baking powder
1/4 t. salt
2 C. powdered sugar
2 T. milk
1/4 t.. almond extract - white edible glitter or decorating sugar (optional)
Mix sugar, butter, milk, vanilla, egg and melted chips in a large bowl with a spoon till creamy. Stir in flour, baking powder and salt. Cover and refrigerate at least 4 hours until chilled.
Heat oven to 375° F. For each cookie, divide 1 round tsp. of dough in half. Roll each half into a 5" rope, tapering the ends. Twist the ropes together. Place 2" apart on ungreased cookie sheet.
To hang icicles, poke a hole in the top of each cookie with a toothpick. Bake 5-7 minutes or until set and very light brown. Cool 2 minutes. Remove from cookie sheet to a wire rack. Cool completely.
Brush with White Glaze (mix all glaze ingredients until smooth or of desired brushing consistency. Add more milk, a few drops at a time if necessary) and sprinkle with glitter or sugar. Thread string through the hole in each cookie to hang if desired.