Snowflake Bar Cookies Recipes

SNOWFLAKE COOKIES

Snowflake Cookies image

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

Ingredients

1 cup shortening
1 ½ cups white sugar
3 eggs
3 ¾ cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon vanilla extract

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

SNOWFLAKE COOKIES

Snowflake Cookies image

These delicate sugar cookies are all dressed up with a simple almond glaze and sugar crystals.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 30

Number Of Ingredients 15

Ingredients

1 cup granulated sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3 cups powdered sugar
4 teaspoons light corn syrup
1/4 cup hot water
1/2 teaspoon almond extract
1/8 teaspoon salt
White coarse sugar crystals (decorating sugar), powdered sugar or white edible glitter
1 cup powdered sugar
3 to 5 teaspoons water

Steps:

In large bowl, mix granulated sugar, butter, vanilla and eggs until well blended. Stir in flour, baking powder and salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.
Heat oven to 400°F. On lightly floured surface, roll about one-third of dough 1/8 inch thick. Cut with 1 1/2 to 2-inch star-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.
Bake about 6 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Repeat with remaining dough.
In medium bowl, mix all glaze ingredients except coarse sugar crystals until smooth, glossy and pourable. Place cooled cookies together in pairs with about 1 teaspoon glaze, with points of top cookie between points of bottom cookie. Place cookies on cooling rack on cookie sheet to catch excess glaze. Pour 1 tablespoon glaze evenly over top and sides of each cookie, glazing only a few at time. When glaze is set but still soft, move cookies to another rack or waxed paper; sprinkle with sugar crystals. (Occasionally remove glaze from cookie sheet, and add a few drops of hot water as necessary to make glaze smooth and thin enough to pour; continue glazing.)
In small bowl, mix frosting ingredients to make a frosting that can be easily drizzled or used in a decorating bag, yet holds its shape. Pipe snowflake designs on cookies. Let cookies dry completely before storing.

Nutrition Facts : Calories 160, Carbohydrate 27 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 160 mg

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