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1
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and salt; gradually beat into creamed mixture.
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2
Divide dough into three portions. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
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3
Preheat oven to 375u00b0. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. snowflake-shaped cookie cutter. Place 1-in. apart on ungreased
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4
. Using a plastic straw, make a hole about 1/2 in. from the top of each cookie. Using small decorating cutters, cut out desired shapes to create designs in snowflakes.
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5
Bake 5-6 minutes or until set. Use straw to reopen holes in cookies. Remove from pans to wire racks to cool completely. Repeat with remaining portions, using 4- and 5-in. cutters. Bake 4-in. cookies, 6-7 minutes; bake 5-in. cookies, 8-10 minutes.
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6
For glaze, in a small bowl, beat confectioners' sugar, corn syrup, vanilla and enough water to reach desired consistency. Brush over snowflakes; sprinkle with glitter. Let stand at least 5 minutes or until set.
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7
Thread ribbon through the holes.
