SNOWFLAKE SUGAR COOKIES
The holidays are a perfect time of year to spend some time baking cookies as a family. Featuring fun shapes and decorative icing, these Christmas cookies will be a hit at home or your next holiday party.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h38m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 204 calories, Carbohydrate 31.1 g, Cholesterol 28.1 mg, Fat 8.1 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 92.3 mg, Sugar 19 g
SANTA'S SNOWFLAKES
Sanding sugar gives these cookies a crunchy texture and a bit of sparkle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 2
Steps:
- Divide dough in half. Roll out each half between two pieces of parchment paper to about 1/8 inch thick. Transfer each half to a baking sheet; cover tightly with plastic wrap. Refrigerate until firm, about 2 hours or overnight.
- Preheat oven to 350 degrees, with racks on upper and lower thirds. Remove one sheet of dough from refrigerator, and let stand 1 minute. Using a 3-inch snowflakeshaped cookie cutter, cut out shapes. Place shapes 2 inches apart on parchment- lined baking sheets. Gather together scraps, and reroll as above; chill until firm, 10 to 15 minutes, then cut out more shapes. Repeat process with second sheet of dough.
- Decorate cookies with sanding sugar or sprinkles, as desired.
- Bake cookies in upper and lower thirds of oven, switching positions of sheets halfway through, until golden around the edges and slightly firm to the touch, about 15 minutes. Let cool on baking sheets 1 minute; transfer to wire racks to cool completely.
SNOWFLAKE COOKIES
This is my mom's Christmas cookie recipe that the kids and I have made for years. Great fun to make and decorate.
Provided by Patty Morris
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h40m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 408.9 calories, Carbohydrate 54.9 g, Cholesterol 46.5 mg, Fat 18.7 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 4.7 g, Sodium 309 mg, Sugar 25.2 g
SANTA'S SNOWFLAKE COOKIES
These cookies are a take on red velvet, with some added flavors they take on their own identity. Friends think they are yummy and they look really festive on the platter.
Provided by Rebecca Reece
Categories Cookies
Time 25m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. In a medium mixing bowl, cream together onmedium high speed the butter and sugar until light and fluffy, about 3 minutes. Add the egg and beat for 1 minute. Add the vanilla, red food coloring, and vinegar, beat for 2 minutes.
- 3. In a small bowl stir together the flour, baking powder, baking soda, and cocoa powder, until well blended.
- 4. Add the flour mixture to the creamed mixture; stir together until all the dough is red. Stir the crushed peppermint candy and white chocolate chips into dough.
- 5. Drop two teaspoons or a small cookie scoop of dough onto an ungreased cookie sheet about 2 inches apart. Bake 9 minutes, cool on baking sheet for 1 minute, and then remove to a cooling rack to cool. Store cookies in an airtight container. Makes about 36 cookies.
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