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Snowflake Cookies
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2 cups butter, softened
1-1/4 cups sugar, divided
1 teaspoon vanilla extract
4 cups cake flour
2 tablespoons edible glitter
In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy. Beat
in vanilla. Gradually add flour and mix well. Divide in half. Cover and
refrigerate for 2 hours or until easy to handle. On a lightly floured surface,
roll out one portion of dough to 1/4-in. thickness. Cut with a floured 4-in.
snowflake-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
Bake at 325° for 7-10 minutes or until firm. Repeat with remaining dough.
Chill and reroll scraps if desired. In a small resealable plastic bag, combine
edible glitter and remaining sugar. Seal bag; crush mixture to break glitter into
smaller pieces. Sprinkle over warm cookies. Cool for 5 minutes before removing to
wire racks to cool completely.
Yield: 4 dozen.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |