Sparkling Lemon Snowflakes Recipes

SPARKLING LEMON SNOWFLAKES

Sparkling Lemon Snowflakes image

There will be a flurry of fuss over pretty snowflake cookies that are lightly flavored with lemon.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 72

Number Of Ingredients 10

Ingredients

3/4 cup butter, softened
3/4 cup granulated sugar
2 teaspoons grated lemon peel
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
2 cups powdered sugar
2 tablespoons lemon juice
2 tablespoons water
1/4 cup coarse white sparkling sugar

Steps:

In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add lemon peel and egg; beat until well blended. On low speed, gradually beat in flour and salt until well blended.
Heat oven to 350°F. On floured surface, roll dough 1/8 inch thick. Cut with lightly floured 2 1/2- to 3-inch snowflake-shaped cookie cutter. On ungreased cookie sheets, place 2 inches apart.
Bake 8 to 10 minutes or until cookies just begin to brown. Remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
In small bowl, mix powdered sugar, lemon juice and water. Using small metal spatula, spread glaze on tops of cookies; sprinkle with sparkling sugar. When glaze is dry, store in airtight container.

Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 6 g, TransFat 0 g

SHORTBREAD SNOWFLAKES

Shortbread Snowflakes image

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

Ingredients

3 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons ground cardamom
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
Sanding sugar, for sprinkling

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.

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