MAKE ICICLES RECIPES

Steps:

• In a large glass bowl, stir together sugar and corn syrup until well mixed. Cover with plastic wrap and microwave for 3 minutes. Stir, replace plastic wrap, then microwave for 3 minutes more or until mixture turns a very light golden color.
• Working quickly, stir in food coloring and oil, then pour mixture onto a large baking sheet lined with parchment paper. Spread mixture by moving the baking sheet or with a spatula, until about 1/4-inch thick.
• Spray a sharp knife with nonstick baking spray. Score the candy sheet into long, thin strips (about 3/4-inch wide). Peel each strip and twist. Be extremely careful—the mixture will be hot! Thermal gloves are recommended. If the mixture begins to harden, you can place the baking sheet of candy into an oven preheated to 185° F.
• Once all candy has been twisted, sprinkle with edible pearl dust. Allow to cool completely before serving.

Steps:

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