Preparation of snowflake cookies

• Place the butter cut into small pieces in a bowl with the 1/4 cup of sugar and the vanilla extract (or vanilla sugar) and mix with an electric mixer until creamy.
  Incorporate the egg yolks with the electric mixer, then add the flour and knead the mixture until smooth.

• Place it on a sheet of plastic wrap and flatten it with the help of the wrap to form a block.
  Wrap it well in the plastic wrap and let it rest in the refrigerator for at least an hour.

• After the resting time, roll it out on a lightly floured surface to a thickness of about 1/4 inch and cut out the snowflakes with cookie cutters.
  Knead the scraps again and cut out more cookies until the ingredients are used up.

• Place the cookies on a baking tray lined with parchment paper and bake in a fan oven at 350°F for twelve minutes.
  Take them out of the oven and let them cool completely.
  Sift the powdered sugar into a bowl, make a well in the center and add a tablespoon of water at a time, stirring to avoid lumps, until a viscous mixture is obtained (you will need two or three tablespoons of water in total).

• Transfer the obtained mixture (your water icing) into a piping bag with a very small round tip.
  Decorate the cookies and let the icing dry completely.
  Store your snowflake cookies in a tin box or airtight container.

  Chez Bibia