Vanilla Glazed Snow Cookies Recipes

Steps:

• Knead dough briefly to soften. Fill a cookie press with dough, and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Bake at 350 degrees until firm, 12 to 14 minutes.
• Let cool completely before dipping in the vanilla glaze. Let vanilla-glazed cookies set on a wire rack.

Steps:

• Melt the butter and add to rest of ingredients. Mix until creamy.

Steps:

• Place the confectioners' sugar and vanilla seeds in a small bowl, add 1 1/2 teaspoons water and whisk together until smooth and thick, but pourable. Add an additional 1/2 teaspoon of water if needed.

Steps:

• 1. Heat oven to 350 degrees.
• 2. Combine butter, sugar and salt in a large bowl; beat at medium speed until creamy. Add buttermilk, egg and vanilla; continue beating until mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.
• 3. Drop dough by rounded teaspoonsfuls, 1-inch apart, onto ungreased cookie sheets. Bake 8 to 9 minutes or until cookies are set and bottoms are lightly browned. Remove to cooling rack; cool completely.
• 4. Combine powdered sugar and vanilla in medium bowl; stir in water for desired consistency. Spread glaze over cooled cookies. Decorate with candies.
• 5. NOTE: you can freeze these cookies BEFORE glazing; otherwise they can become soggy under the glaze. Glaze and decorate cookies after thawing.

Steps:

• In large bowl, mix granulated sugar, butter, vanilla and eggs until well blended. Stir in flour, baking powder and salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 400°F. On lightly floured surface, roll about one-third of dough 1/8 inch thick. Cut with 1 1/2 to 2-inch star-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.
• Bake about 6 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Repeat with remaining dough.
• In medium bowl, mix all glaze ingredients except coarse sugar crystals until smooth, glossy and pourable. Place cooled cookies together in pairs with about 1 teaspoon glaze, with points of top cookie between points of bottom cookie. Place cookies on cooling rack on cookie sheet to catch excess glaze. Pour 1 tablespoon glaze evenly over top and sides of each cookie, glazing only a few at time. When glaze is set but still soft, move cookies to another rack or waxed paper; sprinkle with sugar crystals. (Occasionally remove glaze from cookie sheet, and add a few drops of hot water as necessary to make glaze smooth and thin enough to pour; continue glazing.)
• In small bowl, mix frosting ingredients to make a frosting that can be easily drizzled or used in a decorating bag, yet holds its shape. Pipe snowflake designs on cookies. Let cookies dry completely before storing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
• Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.

Steps:

• Preheat oven to 400°. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and milk. Combine the flour, baking soda, nutmeg, cinnamon and cloves; gradually add to the creamed mixture and mix well. Stir in walnuts, apple and raisins., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until edges begin to brown. Remove to wire racks., In a small bowl, combine the confectioners' sugar, butter, vanilla, salt and enough milk to achieve drizzling consistency. Drizzle over warm cookies.