RECIPE: SUGAR SNOWFLAKES

Makes 2 dozen

Created for Fresh by Jenny Keller

INGREDIENTS

3 cups all-purpose flour, plus more for rolling

2 tsp. aluminum-free baking powder

1 cup salted butter

1 cup granulated sugar

1 large egg

2 tsp. pure vanilla extract

1 batch buttercream frosting (see below)

Cookie cutters

Decorating bags

Round decorating tip


INSTRUCTIONS

1.

In a medium bowl, combine the flour and baking powder with a whisk. Set aside.

2.

In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat the butter and sugar for about 1½ minutes, or until smooth. Beat in the egg and vanilla until well combined.


3.

Turn the mixer speed to low and add the flour mixture. Once all the flour has been incorporated, the dough should form a ball around the mixing attachment.


4.

Wrap the dough ball in a piece of plastic wrap and press down to form a 1 inch thick disk. Refrigerate for at least 10 minutes before rolling, or store for up to 7 days tightly wrapped.

5.

Preheat the oven to 375˚ F.


6.

Roll out the dough on a lightly floured, flat work surface to about 1/4 inch thickness. Use cookie cutters to create snowflake shapes and carefully transfer to a nonstick baking sheet.


7.

Bake one sheet at a time for about 7-8 minutes, or until puffy. Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool.


8.

Decorate the cookies with buttercream frosting and decorating tools. To make a snowflake design, draw 3 straight lines through the center of the cookie from tip to tip. Then draw 3 shorter lines through the center. Draw “V” shapes on each of the longer lines.

BUTTERCREAM FROSTING

Makes about 6 cups

INGREDIENTS

1 cup Imperial brand margarine or butter (2 sticks)

1 cup Crisco brand vegetable shortening

2 pounds confectioners’ sugar (about 7½ cups)

2 tsp. pure vanilla extract

3 tbsp. whole milk

AmeriColor blue food coloring


INSTRUCTIONS

1.

Combine the margarine and Crisco in electric mixer bowl; beat on medium speed until smooth.

2.

Add half of the confectioners’ sugar and continue beating on low speed until the mixture is creamy. Add the remaining confectioners’ sugar, vanilla, and milk, and beat until the frosting is creamy fluffy. Reserve a smaller portion of frosting and add any food coloring at this time. Beat both batches separately on low speed until light and fluffy.

3.

Use immediately or store in an airtight container refrigerated for up to 30 days.

 

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