Snow Flurries Recipe

Snow Flurries Recipe photo by Taste of Home

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Star-shaped sandwich cookies look simply stunning when displayed on Christmas cookie trays or packaged as gifts. The crisp shortbread pairs perfectly with the jam filling. —Mary Ann Ludwig, Edwardsville, Illinois

This recipe is:

Diabetic Friendly

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Snow Flurries Recipe

Prep: 1 hour + chilling Bake: 10 min./batch

Yield: 78 Servings

60 10 70

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 tablespoon grated lemon peel
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup apricot jam
1/2 cup confectioners' sugar

Directions

In a large bowl, cream the butter, shortening, sugar and lemon peel until light and fluffy. Beat in eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
To assemble, place 1/4 teaspoon apricot jam in the center of a cookie; top with another cookie, off center. Dust with confectioners' sugar. Repeat. Store in an airtight container. Yield: 6-1/2 dozen.

Nutritional Facts 1 cookie equals 60 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 28 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Snow Flurries in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p77