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1
heat oven to 350.
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2
on a well-floured surface, knead together the cookie dough, flour, cornstarch and 1 1/2 teaspoons coconut extract.
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3
roll between 2 sheets of waxed paper to a 1/4 inch thickness.
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4
place on a baking sheet and refreigerate for 15 minutes.
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5
remove chilled dough from baking sheet and remove the top piece of waxed paper.
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6
cut into snowflakes using a 4-inch cookie cutter.
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7
place snowflakes on an ungreased cookie sheet, rerolling scraps and cutting them into additional snowflakes.
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8
if dough becomes too soft, refrigerate for at least 15 minutes.
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9
bake for 10-12 minutes or until puffed and set.
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10
cool on baking sheet for 1 minute.
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11
remove to a wire rack to cool completely.
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12
GLAZE: in a bowl, mix 1 cup confectioners' sugar, milk and extract until smooth, spreading consistency.
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13
spread 1 teaspoon glaze on each cookie; let dry.
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14
PIPING: in a bowl, mix remaining 1 cup confectioners' sugar and 3 teaspoons water.
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15
stir until smooth.
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16
place in a pastry bag fitted with a small writing tip.
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17
decorate snowflakes in various patterns.
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18
sprinkle each with about 1/4 teaspoon of decorating sugar.
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19
shake off excess sugar and let dry.
