Ingredients
1 cup (250 mL) butter, softened
3/4 cup (175 mL) icing sugar
1/2 tsp (2 mL) vanilla
2 cups (500 mL) all-purpose flour
Preparation
In stand mixer using paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar and vanilla until light and fluffy; stir in flour just until combined.
Divide dough in half; press into discs. Wrap each in plastic wrap; refrigerate until firm but still soft enough to roll out, about 30 minutes.
Preparation
Between waxed or parchment paper, roll out dough to 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) snowflake-shaped cookie cutter, cut out shapes, rerolling and cutting scraps. Place, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets; refrigerate until firm, about 20 minutes.
Bake on top and bottom racks in 325 F (160 C) oven, rotating and switching pans halfway through, until edges are light golden, about 20 minutes. Let cool completely on pans on racks.
Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks.
Meanwhile, in bowl, whisk icing sugar with milk until smooth; tint with blue food colouring to desired shade. Holding each cookie by edge, press top onto surface of glaze to coat, letting excess drip back into bowl. Let dry on racks for 5 minutes. Sprinkle with coarse sugar. Let stand until set, about 25 minutes.
Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days.
Icing
2 cups (500 mL) icing sugar
1/4 cup (60 mL) milk
blue food colouring
sprinkle coarse sugar on top
