Snow Flurries Recipe
Snow Flurries Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
78 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 10 min./batch
MAKES:
78 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 10 min./batch

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, making sure all star points are visible. Dust with confectioners' sugar. Repeat. Store in an airtight container. Yield: 6-1/2 dozen.
Originally published as Snow Flurries in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p77

Nutritional Facts

1 each: 60 calories, 3g fat (1g saturated fat), 9mg cholesterol, 28mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. To assemble, place 1/4 teaspoon apricot jam in the center of a cookie; top with another cookie, making sure all star points are visible. Dust with confectioners' sugar. Repeat. Store in an airtight container. Yield: 6-1/2 dozen.
Originally published as Snow Flurries in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p77

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Reviews forSnow Flurries

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MY REVIEW
wintermom9597@yahoo.com User ID: 193450 238659
Reviewed Dec. 3, 2015

"Loved the final product - they turned out beautifully. I used cherry jam instead of apricot. Only trouble was the dough seemed very dry and after a while some was so dry and crumbly we had to throw it out. I doubled the recipe and am pretty sure I did everything correctly. Next time I'll use a little less flour."

MY REVIEW
ladymluv09 User ID: 5285938 174015
Reviewed Dec. 21, 2013

"Super delicious. Loved the pairing with the apricot preserves. The cookies were solo soft. Will definitely make again."

MY REVIEW
MsPattyinLoveland User ID: 5671128 106517
Reviewed Nov. 28, 2012

"I used mint & cherry jelly for filling to look more festive. Whenever I make sugar cookies I always roll them out on a light dusting of powder sugar."

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