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1
In large bowl, combine sugar, butter, vanilla and eggs, stir until well mixed.
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2
Whisk together flour, baking powder and salt in another bowl.
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3
Stir in the flour mixture into the liquid mixture.
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4
Cover and refrigerate at least 1 hour but no longer than 24 hours.
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5
Preheat oven to 400 degrees F.
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6
On lightly floured surface, roll about one-third of dough 18 inch thick.
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7
Cut with 2-inch snow flake-shaped cookie cutter.
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8
Arrange 1 inch apart on ungreased cookie sheet.
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9
Bake about 6 to 8 minutes or until light brown.
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10
Transfer from cookie sheet to wire rack.
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11
Cool completely, about 30 to 35 minutes.
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12
Repeat with remaining dough.
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13
In medium bowl, mix all glaze ingredients except coarse sugar crystals until smooth, glossy and pourable.
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14
Arrange cooled cookies together in pairs with about 1 teaspoon glaze, with points of top cookie between points of bottom cookie.
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15
Put cookies on wire rack on cookie sheet to catch excess glaze.
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16
Pour 1 tablespoon glaze evenly over top and sides of each cookie, glazing only a few at a time.
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17
When glaze is set but still soft, move cookies to another wire rack or waxed paper; sprinkle with sugar crystals.
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18
(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; go on glazing.)
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19
In small bowl, combine frosting ingredients to make a frosting that can be easily drizzled or used in a decorating bag, yet holds its shape.
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20
Pipe snowflake designs as your choice on cookies.
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21
Let cookies dry completely.
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22
Store in an air-tight container.
