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1
Combine sugar and butter in bowl.
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2
Beat at medium speed, scraping bowl often, until creamy.
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3
Add buttermilk, egg and 2 teaspoons extract; continue beating until well mixed.
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4
Add flour, baking powder and salt; beat at low speed until well mixed.
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5
Divide dough in half; shape each half into 5-inch log.
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6
Wrap each in plastic food wrap.
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7
Refrigerate 2 hours or until firm.
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8
Heat oven to 375F.
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9
Cut logs into 1/4-inch slices.
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10
Roll each slice into 9-inch rope, tapering from center to ends.
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11
Fold rope in half and twist, pinching end into a point.
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12
Place 2 inches apart onto ungreased cookie sheets.
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13
Repeat with remaining slices.
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14
Bake 8-10 minutes or until set.
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15
Poke hole in top of each cookie with toothpick or straw to hang icicles.
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16
Cool completely on wire rack placed over waxed paper.
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17
Combine powdered sugar, corn syrup and 1/4 teaspoon extract in bowl.
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18
Gradually add enough water for thin glazing consistency.
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19
Brush glaze over cooled cookies with pastry brush.
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20
Immediately sprinkle edible glitter on cookies.
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21
Let stand until set.
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22
Thread ribbon through hole in each cookie to hang.
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23
*Substitute 1/2 teaspoon vinegar or lemon juice plus enough milk to equal 1/4 cup.
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24
Let stand 5 minutes.
