Shortbread Snowflakes Recipes
SHORTBREAD SNOWFLAKES
Cardamom gives these cookies a citrusy fragrance and flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 7
Steps:
- Whisk flour, salt, and cardamom in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in vanilla. Reduce speed to low, and gradually mix in flour mixture.
- Press the dough into a 10-by-15-inch rimmed baking sheet. Press parchment paper onto surface, and smooth top. Remove parchment; wrap sheet in plastic. Refrigerate 30 minutes.
- Preheat oven to 350 degrees. Using snowflake-shape cutters, cut out cookies, and arrange by size on baking sheets lined with parchment paper. Refrigerate 15 minutes. Sprinkle with sanding sugar. Bake until golden, 18 to 20 minutes. Let cool on sheets on wire racks.
SNOWFLAKE SHORTBREAD
Looking for a perfect Christmas dessert? Then check out these beautiful snowflake cookies decorated with white icing and sugar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 90
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Line cookie sheets with cooking parchment paper.
- In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating well. In small bowl, mix flour and salt; gradually add to butter mixture, beating until blended.
- On lightly floured surface, roll dough to 1/8-inch thickness. Cut with 2-inch snowflake-shaped cookie cutter. On cookie sheets, place cutouts 1 inch apart.
- Bake 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Decorate with white icing; sprinkle with sparkling sugar. Store between sheets of waxed paper in tightly covered container at room temperature.
Nutrition Facts : Calories 40, Carbohydrate 6 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 25 mg
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- Measure out your flour and salt. Add them to the mixing bowl and beat together until mixed evenly and dough forms.
- Sprinkle flour on a clean surface. Scoop dough out of bowl and transfer to floured area. Sprinkle a bit more flour on the dough so it doesn’t stick. With a rolling pin, start spreading the dough until it is an even layer, about ½-inch thick.
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