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This recipe yields about 60 cookies.
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Cream together butter and 1/2 cup plus 2 tablespoons of powdered sugar. Knead in flour, cornstarch, and vanilla. Add the cold water and knead quickly until the dough is firm. Wrap it in cling film and put into the fridge for about 30 minutes.
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Preheat oven to 390u00b0F (200u00b0Celsius). Line two cookie sheets with baking paper.
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From the dough, form small balls (about the size of a cherry) and place them on the cookie sheets. Leave a little space between individual cookies since they will spread out a little (but not a lot).
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Bake them in the middle of the oven for about 10 minutes. You want them to be just a little bit browned at the bottom, but not at the top. Take them out of the oven and let cool on the cookie sheets. They will harden a bit.
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For the icing, beat the egg white until stiff peaks form and mix in the rest of the powdered sugar. You will now have a pipe-able icing which you can fill, one or two tablespoonfuls at a time, into a piping bag with a very fine tip (it's best to make your own out of a piece of parchment paper and cut off just the very tip). Pipe small snowflake (or other) patterns onto the cookies and immeadiately sprinkle with sugar.
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The cookies will sparkle like real snowflakes!
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Store them in an airtight container.
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I am happy to report that I have NO idea how long they will keep under normal circumstances in a disciplined household!
