Recipes For 2003

White Chocholate Icicles

The Cookie Part

1 cup sugar
¾ cup softened butter
½ cup milk
1 tsp vanilla
1 egg
1 cup white chocolate chips – melted
3-1/2 cups flour
1 tsp. baking powder
¼ tsp salt

White Glaze (recipe follows)
Sugar for decorating

Mix sugar, butter, milk, vanilla and egg until creamy.
Stir in flour, baking powder, and salt. Cover and refrigerate at least 4 hours or until chilled.

Heat over to 375.

For each cookie, roll a walnut-sized piece of dough into a long log, about 9” long. Cut in half. Press 2 ends together to seal and then twist into rope shapes and seal ends. Place on an ungreased or silpat/parchment lined cookie sheet. If you want to use these as ornaments, take a straw and make a hole in the cookie at one end.

Bake 5-7 minutes or until set and light brown – not too brown!
Cool completely.

Decorate with icing (below) and sugar.

The Icing Part

2 cups confectioners sugar
2 tbsps milk
¼ tsp almond extract

Mix all ingredients until smooth and of a consistency that you can “paint” on to the cookies.

Using a pastry brush, brush all over the cookies, into the crevices. Sprinkle with edible white glitter or sparkling sugar or regular sugar.

NOTE: Edible glitter and sparkling are available on the web thru various cooking supply sites – such as King Arthur Flour.com.