Christmas Snow Flake Cookies
These beautiful and buttery snow flake cookies will impress everyone at Christmas day.
Yield
36 servingsPrep
10 minCook
25 minReady
3 1/6 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cookies | |||
| 1 | cup |
sugar
|
|
| ¾ | cup |
butter, unsalted
softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cookies: | |||
| 237 | ml |
sugar
|
|
| 177 | ml |
butter, unsalted
softened |
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
Directions
In large bowl, combine sugar, butter, vanilla and eggs, stir until well mixed.
Whisk together flour, baking powder and salt in another bowl.
Stir in the flour mixture into the liquid mixture.
Cover and refrigerate at least 1 hour but no longer than 24 hours.
Preheat oven to 400ºF.
On lightly floured surface, roll about one-third of dough ⅛ inch thick.
Cut with 2-inch snow flake-shaped cookie cutter.
Arrange 1 inch apart on ungreased cookie sheet.
Bake about 6 to 8 minutes or until light brown.
Transfer from cookie sheet to wire rack.
Cool completely, about 30 to 35 minutes.
Repeat with remaining dough.
Store in an air-tight container.
