Winter Icicles

Winter Icicles
Yield: 3 dozen Prep 45 mins Chill 1 hr Bake 350°F 12 mins per batch


  • 1 stick unsalted butter, softened
  • 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon rind
  • 1 1/2 teaspoons lemon extract, divided
  • 2 1/2 cups flour
  • 1 tablespoon baking powder
  • Blue and white sugar crystals

Make It

1. In large bowl, beat butter and sugar with an electric mixer on medium until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla, lemon rind, and 1 teaspoon lemon extract.

2. On low speed, beat in flour and baking powder until blended. Shape dough into 4 balls. Wrap each ball in plastic wrap and freeze at least 1 hour or refrigerate overnight.

3. Heat oven to 350 degrees F. On lightly floured surface, divide 1 ball into 9 equal portions, keeping remaining dough refrigerated. With lightly floured hands, roll each piece of dough into a 6-inch rope. Holding rope in middle, double it over and twist strands together. Press ends together to form a point. Place cookies 2 inches apart on an ungreased baking sheet. Bake 12 minutes, or until bottoms are lightly browned. Transfer to wire racks to cool. Repeat with remaining dough.



  • 3/4 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons water
  • 1/2 teaspoon lemon extract
  • blue and white sugar crystals

Make It

When cookies are cool, prepare glaze:

1. Combine confectioners' sugar with lemon juice, water, and lemon extract. Working with 2 or 3 cookies at a time, brush with glaze. Sprinkle immediately with alternating rows of blue and white sugar crystals. Allow glaze to set, about 1 hour.

Nutrition Facts

Amount Per Serving: cal. (kcal): 83, Fat, total (g): 3, carb. (g): 12, pro. (g): 1, Percent Daily Values are based on a 2,000 calorie diet.