Recipe by Annacia
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.
Top Review by AnnNH
I've made these and they taste delicious. I used a good quality white chocolate-Lindt Swiss White Bar. I had trouble forming icicles and asked experts for their tips (read on). I may try again using a little less flour. From Katrina's Cookie Swap 2000 where I found the original recipe "WORD OF WARNING: These are time consuming. On a positive note, Karen baked these for a cookie exchange and was told by many that they were quite delicious. An elegant Christmas cookie, but they take time." I did have trouble making icicles. Here's some advice from experts: Chill dough very well. Work in a cool room. Work on a slap of marble chilled in the refrigerator for a few hours before working with the dough. If you don't have marble, fill a big tray of ice and a bit of water and leave it on your counter until it melts, dry well and work directly over it. Repeat as necessary. Taste of Home has icicle directions: For icicles: Cut log into 1/4" slices; roll each into a 9â€� rope, tapering from the center to each end. Fold each rope in half; twist pinching the ends to a point. Place 2â€� apart on ungreased baking sheets.
- 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 See How It's Made
- 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 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.
- 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.