Snowflake Cookies

Total Time:
2 hr 55 min
Prep:
45 min
Inactive:
2 hr
Cook:
10 min

Yield:
about 2 1/2 dozen
Level:
Intermediate

Ingredients
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Edible Paint Icing, recipe follows
  • Garnish: silver dragees, sugar pearls, sparkling sugar
  • Edible Paint Icing:
  • 1/4 cup cold water
  • 3 tablespoons meringue powder
  • 2 cups confectioners' sugar
  • Food coloring, optional
Directions
  • In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, vanilla and almond extract until combined.

  • In a medium bowl, combine flour, baking powder and salt. Gradually add to sugar mixture, beating until smooth. Wrap dough in heavy-duty plastic wrap, and refrigerate 1 hour.

  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

  • On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with assorted snowflake cookie cutters and place 2 inches apart on prepared baking sheets. Chill dough 15 minutes. Bake for 10 minutes, or until edges are very lightly browned. Let cool for 2 minutes on baking sheet. Remove from pans and cool completely on wire racks.

  • Paint cookies with Edible Paint Icing. Garnish with silver dragees, sugar pearls and sparkling sugar, if desired.

Edible Paint Icing:
  • In a medium bowl, combine water and meringue powder; whisk until foamy. Whisk in confectioners' sugar until smooth. Add food coloring, if desired. Use immediately.

  • Yield: 1 1/2 cups


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    This recipe is featured in:

    12 Days of Cookies