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    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 egg
    1 C. white baking chips-melted and cooled
    3 1/2 C. flour
    1 t.. baking powder
    1/4 t. salt

    White Glaze
    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.




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