Christmas,  Cookies,  Dessert

Snowflake Cookies

There’s hardly a chance of a white Christmas where I live but it just wouldn’t be Christmas without a few snowflakes…even if they are in the shape of cookies! 

This is not a family recipe from my mother, but it is from another woman, a Southern Lady, Paula Deen.  I tried this recipe several years back and loved how the dough handled, the texture and taste that it has become a regular on my Christmas cookie tray ever since!  While these certainly can be cut out into any shape, I make the whole batch into snowflakes.  I like presentation of the twinkling snowflakes mingled among the other cookies. 

And while I’m chatting about my cookie trays for the last several posts, I was left a comment from John From The Bartolini Kitchens wondering what my cookie trays look like.  So, here is a peek into the back of my car making its way to deliver the cookies!! 

Not a great shot, but the cookies are layered and stacked, heaviest on bottom to form a nice sweet pyramid.  This year I made a total of about 9 different cookies.  Teamwork with my daughter, she layered, I wrapped and bowed each plate.  I pick up pretty holiday plates to give with the cookies; no paper products for the holidays!!

Snowflake Cookies

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

Icing – recipe follows

Garnish: silver dragees, sugar pearls, sparkling sugar

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 at least 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.

 Makes about 2 ½ dozen.

Icing:

Mix together 1 tablespoon of melted butter with ½ pound confectioners’ sugar and about ¼ cup milk.  Stir in milk slowly to reach desired consistency.  Brush on cookies and immediately add sprinkles of your choice.

Recipe from Food Network, Paula Deen

I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.

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