Snowflake Cookies
- 2 cups butter, softened
- 1 1/4 cups sugar, divided
- 1 teaspoon vanilla extract
- 4 cups cake flour
- 2 tablespoons edible glitter, available at specialty or craft stores
Snowflake Cookies
Featured in the Honolulu Star-Advertiser on November 27, 2013.
Ingredients:
Directions:
- Preheat oven to 300°F.
- In a large 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-inch thickness.
- Cut with a floured 4-inch snowflake-shaped cookie cutter.
- Place one inch apart on ungreased baking sheets.
- Bake for 8-10 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.
Makes 4 dozen.
Approximate Nutrient Analysis per cookie:
130 calories, 8 g fat, 5 g saturated fat, 20 mg cholesterol, 70 mg sodium, 14 g carbohydrate, 0 g fiber, 5 g sugar, 1 g protein
