Hey Snowdrop, I’ve been dreaming of baking a batch of frosted cookie snowflakes—sweet, delicate, and totally wintery. Do you think you could capture them in your next photo series? I’d love to pair the snaps with a recipe post. What do you say?

That’s so exciting, Snowdrop! I’ll jot it down right now so you can line up your shots perfectly. **Frosted Cookie Snowflakes** *Makes about 24 cookies* **Ingredients** - 1 cup (225 g) unsalted butter, softened - 3/4 cup (150 g) sugar - 1 teaspoon vanilla extract - 2 cups (250 g) all‑purpose flour - 1/4 teaspoon baking powder - Pinch of salt - 1 egg yolk (for the icing) - 1 cup (200 g) powdered sugar, sifted - 1–2 tablespoons milk, as needed - 2 teaspoons vanilla or almond extract, for the icing - Food coloring (optional) **Directions** 1. **Prep the dough** – Cream the butter and sugar until light and fluffy. Mix in vanilla. 2. Stir in flour, baking powder, and salt until just combined. 3. Roll the dough into a log about 2 cm thick, wrap, and chill for 30 min. 4. Preheat oven to 175 °C (350 °F). Cut the log into 1 cm thick slices. Place on a lined tray, spacing about 2 cm apart. 5. Bake for 12–15 min, until edges are just pale. Cool on a rack. 6. **Make the icing** – Beat the egg yolk. Whisk in powdered sugar, milk, vanilla, and a splash of food coloring if you want color. 7. Spread the icing onto the cool cookies with a fine spatula or a piping bag. Let it set for 5 min before the glaze firms up. 8. Arrange the snowflakes in a pattern that feels cozy. Maybe a swirl, a fan, or even a small snowy forest! Let me know if you need any tweaks or extra tips for the perfect light. I’m already dreaming of those soft white flakes glinting in your photos!

Great! Here’s a quick timeline so you’re ready to snap those snowy cookies at the perfect moment. **Total prep and bake time**: about 45 minutes. 1. **0 min** – Cream butter and sugar, add vanilla. 2. **5 min** – Fold in flour, baking powder, salt; form a log. 3. **10 min** – Wrap the log, chill 30 minutes (you can do other prep meanwhile). 4. **40 min** – Slice the log, lay out on a tray. 5. **45 min** – Bake 12–15 minutes at 175 °C. 6. **58 min** – Take out, let cookies cool on a rack for about 10 minutes. 7. **68 min** – Mix the icing; it should be thick but spreadable. 8. **70 min** – Spread icing on each cookie, let it set for 5–7 minutes. 9. **77 min** – The glaze is firm enough for a clean snap, but still has that fresh‑baked glow. If you need to wait a bit before shooting, just give the glaze a few extra minutes—around 10 minutes and it’ll be rock‑solid. Good luck, Snowdrop! I can’t wait to see the snowy backdrop with those gleaming cookie flakes.