Brown Sugar Snowflakes Recipes

Steps:

• Preheat oven to 375 degrees F. Line a cookie sheet with Reynolds® Parchment Paper, set aside.
• Beat butter and sugar until fluffy with an electric mixer. Mix in egg and lemon extract until well blended.
• Combine flour, baking powder and salt in a separate bowl. Gradually beat flour mixture into butter mixture until smooth. Divide dough in half; shape into 2 flat disks. Wrap dough in parchment paper; refrigerate 1 hour until firm enough to roll.
• Roll out the dough 1/8-inch thick between two sheets of lightly floured parchment paper.
• Cut dough with 2 to 6-inch snowflake cookie cutters. Place cookies 1-inch apart on parchment-lined cookie sheet. Decorate with colored sprinkles.
• Bake 8 to 10 minutes or until cookies are just beginning to brown on edges. Cool.
• Mix powdered sugar and milk together in a small bowl, adding milk slowly until desired consistency is reached. Drizzle over cooled cookies.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, cream the shortening with the sugar. Add the eggs and vanilla and mix well. Sift the flour and salt into the creamed mixture and stir in gradually. Chill dough for at least one hour.
• Roll the chilled dough out to 1/8 inch thick and cut into desired shapes. Bake on an ungreased baking sheet for 6 to 8 minutes. Allow cookies to cool before decorating.

Steps:

• For the cookies: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the confectioners' sugar and butter. Add the lemon extract, vanilla extract and eggs, and mix until the eggs are incorporated. Add the flour, 1 cup at a time, mixing between each addition, and then add the zest. The dough should be soft, but not sticky. Roll out the dough between two sheets of parchment paper to about 1/4-inch thick. Use snowflake cookie cutters to cut out the cookies (25 to 30 cookies depending on the size) and place on the prepared sheets. Bake for 7 to 10 minutes. Transfer the cookies to cooling racks and cool to room temperature before decorating.
• Roll out the modeling chocolate using a pasta roller or heavy rolling pin to 1/8-inch thick. Using the same snowflake cookie cutter (wiped clean with a paper towel), cut out the snowflake shapes.
• For the syrup: Warm the corn syrup in the microwave, 20 to 30 seconds, then stir in the almond extract.
• Using a pastry brush, paint the top of a cookie with the syrup and immediately, but carefully, place a modeling chocolate snowflake on top. Position the modeling chocolate carefully before setting on a cookie, as it will stick very quickly. Rub your fingers over the edges gently to secure the modeling chocolate. Repeat for the remaining cookies.
• Use the remaining syrup to decorate the cookies. Paint a design, the edges or the entire surface of the cookies, and top with nonpareils, sanding sugar, crystal sugar or other decorations.

Steps:

• In a medium bowl, whisk together the flour, baking powder, salt, 1/2 teaspoon of the cinnamon and the nutmeg. In a separate large bowl using an electric mixer, beat together the butter, 1 cup of the granulated sugar and the brown sugar, mixing until pale yellow and fluffy, 3 minutes. Add in the vanilla and eggs and mix well. Slowly incorporate the dry ingredients into the wet ingredients and mix well.
• Transfer the dough to a floured work surface, divide into two disks, wrap in plastic and chill in the refrigerator for about an hour.
• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Working with one disk at a time, roll out the dough to 1/4-inch thickness. Cut out snowflake shapes with the cookie cutters and place the cookies about 2 inches apart on the prepared baking sheets (place snowflakes of the same size on each baking sheet). Re-roll the scraps to get as many cookies as possible, returning the dough to the refrigerator to chill if necessary.
• In a small bowl, combine the remaining 1/2 cup granulated sugar and 1 1/2 teaspoons cinnamon. Sprinkle the cinnamon-sugar mixture over the snowflakes before baking.
• Bake just until the edges start to brown, 10 to 12 minutes. (Bake one sheet at a time for even cooking and browning.) Transfer the cookies to a wire rack and let cool.
• Decorate with royal icing if desired.

Steps:

• In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add lemon peel and egg; beat until well blended. On low speed, gradually beat in flour and salt until well blended.
• Heat oven to 350°F. On floured surface, roll dough 1/8 inch thick. Cut with lightly floured 2 1/2- to 3-inch snowflake-shaped cookie cutter. On ungreased cookie sheets, place 2 inches apart.
• Bake 8 to 10 minutes or until cookies just begin to brown. Remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
• In small bowl, mix powdered sugar, lemon juice and water. Using small metal spatula, spread glaze on tops of cookies; sprinkle with sparkling sugar. When glaze is dry, store in airtight container.

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Lay a sheet of puff pastry on a clean, flat surface. Place a 9-inch round cake pan on top of the pastry and use a paring knife or pastry wheel to cut out a 9-inch circle of pastry. Discard the pastry scraps. Set aside and repeat with the remaining pastry sheets.
• Place a pastry circle on the prepared baking sheet. Brush evenly with half of the melted butter, then sprinkle half of the brown sugar and half of the spice mix over the sugar. Repeat with another pastry circle and the remaining butter, brown sugar, and spice mix, then place the remaining pastry circle on top and gently pat down to press the layers together.
• Place a 1-inch round cutter in the center of the dough. Do not press down or cut through the dough.
• Use a pastry wheel or bench to cut the dough into 4 triangles, fanning out from the center circle. Then, cut each triangle into quarters, creating 16 wedges. Remove the cutter from the center.
• Lift 2 adjacent wedges and twist away from each other, then pinch the edges together to seal. Repeat with the remaining wedges.
• Brush the snowflake with the beaten egg, covering completely.
• Bake the snowflake until the edges are golden brown and crispy and the center is cooked through, 40-45 minutes. If the edges are getting too dark before the snowflake is finished baking, cover lightly with aluminum foil. Remove from the oven and let cool slightly, about 5 minutes.
• Transfer the snowflake to a serving platter and dust with the powdered sugar. Serve with chocolate sauce for dipping.
• Enjoy!

Steps:

• Whisk together flour, baking soda, salt, and spices in a large bowl. Set aside.
• Put butter and brown sugar in the bowl of a standing electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy. Add eggs and molasses and mix until combined. Add flour mixture; mix on low until combined. Divide dough into thirds; wrap each in plastic. Chill 1 hour.
• Preheat oven to 350°F. Line two large baking sheets with parchment paper.
• On a generously floured piece of parchment, roll dough just under 1/4 inch thick. Brush off excess flour and freeze until firm, about 15 minutes.
• Cut dough into snowflake shapes with a 7-inch cookie cutter. Transfer to prepared baking sheets, and freeze until firm, 15 minutes.
• Bake cookies for 12 to 14 minutes, or until crisp but not darkened, rotating sheets halfway through once and firmly tapping down pan. Transfer cookies to wire racks to cool completely.
• Place icing in a pastry bag fitted with a small plain tip (Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Tap off excess sugar and allow icing to set completely at room temperature, about 1 hour. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.
• To create these lacy designs, fill a piping bag fitted with a small plain tip (Ateco #7) with Royal Icing. Pipe a line along each axis, applying a little extra pressure to create a dot. Pipe several dots around center axis. While icing is wet, sprinkle it with fine sanding sugar. Let stand 5 minutes; shake off excess. To package cookies, dry for several hours; remove excess granules with a dry pastry brush.