Coconut Snowflakes

Heat oven to 350°F.

On a well-floured surface, knead together cookie dough, flour, cornstarch and 1-1/2 teaspoons coconut extract. Roll between 2 sheets of parchment or waxed paper to a 1/4-inch thickness. Place on a baking sheet and refrigerate for 15 minutes.

Remove chilled dough from baking sheet and remove the top piece of paper. Cut into snowflakes using a 4-inch snowflake cookie cutter. Place snowflakes on an ungreased cookie sheet. Reroll scrapes and cut into additional snowflakes. If dough becomes too soft, refrigerate for 15 minutes.

Bake at 350°F for 10 to 12 minutes or until puffed and set. Allow to cool on cookie sheet for 1 minute. Remove to a wire rack to cool completely.

In a small bowl, mix confectioners' sugar, coconut extract and milk until smooth and a good spreading consistency.

Spread about 1 teaspoon of glaze on each cookie and let dry.

In a small bowl, mix confectioners' sugar and milk. Stir until a good piping consistency. Place in a pastry bag fitted with a small writing tip. Decorate snowflakes in various patterns and sprinkle with about 1/4 teaspoon of decorating sugar. Shake off excess sugar and let dry.