Sparkling Snowflake Cutout Cookies Makes 2 To 3 dozen cookies
I like to make snowflake cutouts in different shapes and sizes, then ice some with white frosting and some with blue, and decorate with sparkling white and blue sprinkles. For a variation, use holly-leaf cookie cutters and green food coloring with red hot candies for berries. Like all iced, cutout cookies, these are best eaten within 1 week. cookies 1¾ cups all-purpose flour ½ teaspoon baking powder ¼ teaspoon salt ²⁄³ cup unsalted butter, at room temperature ½ cup sugar 1 large egg 1 teaspoon pure vanilla extract
icing 2 egg whites 4 cups powdered sugar, or more as needed blue food coloring or blue gel
1. For the cookies: Preheat oven to 400°F. Line a baking sheet with parchment paper. 2. In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat together butter and sugar until light and fluffy. Beat in egg and vanilla. Add flour mixture in three batches, mixing each time until a smooth, not sticky, ball can be formed. Divide into two balls, wrap in plastic wrap, and refrigerate 15 to 20 minutes. 3. Flour a rolling pin and lightly flour a working surface. Roll a ball out to a generous ¹⁄8 inch thickness. Using snowflake cookie cutters, cut out several shapes and sizes. Using a metal spatula, transfer to baking sheet, spacing cookies at least ½ inch apart (they will expand as they bake). Shape remaining dough scraps into a firm ball and repeat. Repeat with second dough ball. 4. Bake 6 to 8 minutes, until delicately browned on bottom and pale golden on top. Remove from oven and let cool on sheet at least 5 minutes. Using a metal spatula, gently loosen cookies and transfer to a flat surface to cool slightly before icing. (If cookies are warm, icing will spread more easily. However, icing when cookies are fully cooled is fine.) 5. For the icing: In a large bowl, using an electric mixer, beat together egg whites and sugar 5 minutes, until stiff enough to spread. If too stiff, add 1 teaspoon water and beat. If too thin, continue beating and add up to ½ cup powdered sugar. 6. Divide icing into 2 bowls. To 1 bowl, add 2 drops blue food coloring and mix well with a spoon. 7. Using a knife or stiff spatula, gently spread icing on cookies. Add sprinkles immediately. Set aside on a flat surface to cool completely. A Sweet Gift Choose a special teacup 8. Arrange cookies in a single layer on a platter and cover loosely with wax or and saucer set and package it with a bag parchment paper. They will keep up to 3 days at room temperature. To store of cookies and a favorite tea to create a in an airtight container up to 1 week, line container with wax or parchment gift for a perfect pause, a quiet minute. paper. Place cookies in single layer. Top with a layer of wax or parchment paper and repeat.
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