In a stand up mixer cream butter and sugars together and then beat in eggs until well mixed. Add vanilla and syrup. Whisk together dry ingredients and add slowly, mixing well until all is incorporated. Chill the dough well, best if done overnight. Roll out dough onto a well floured surface and cut into various snowflake shapes. Bake at 325F for 8-10 min. on a lightly greased cookie sheet. Let cool 5 min. on the tray and then remove to further cool on a cooling rack.

For the icing, using a standup mixer with a paddle attachment, mix together the meringue powder, icing sugar and water. Beat until stiff peaks form and it has lost its sheen. Add in more water to desired thickness. Fill a piping bag (cover remainder with a damp cloth) and pipe on snowflake lines or whatever you like. Work quickly as the icing dries fast. Gently press into the sparkling sugar and add dragees if desired. Let dry completely on a cookie rack and then store in an air tight container in the freezer until ready to serve.