White Chocolate Icicle Cookies |
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Prep Time: 4 Minutes Cook Time: 5 Minutes |
Ready In: 9 Minutes Servings: 24 |
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I have not made these into the icicle shapes but I have made this recipe into less time consuming shapes and still used the glaze and glitter (you can order the glitter online from King Arthur Flour). Very yummy and pretty no matter what shape you choose. I put 24 cookies but that depends on how big you make them and I can't say how long it will take to make the icicles as I've not done that, so don't go by that it says below. I just had to put something in. Prep time includes 4 hrs of chill time. Ingredients:
1 cup sugar |
3/4 cup butter, softened |
1/2 cup milk |
1 teaspoon vanilla |
1 egg |
1 cup white chocolate chips, melted and cooled |
3 1/2 cups flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
2 cups powdered sugar |
2 tablespoons milk |
1/4 teaspoon almond extract |
white edible glitter (optional) or decorator sugar (optional) |
Directions:
1. 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.
2. Heat oven to 375°F For each cookie, divide 1 round teaspoons 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.
3. 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.
4. 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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