Draw snowflake designs on these cutout Christmas cookies with white and blue tinted icing. Powdered egg whites produce an icing that hardens when dried, so you can carefully stack the cookies to store or to give as gifts.

Source: Family Circle

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Recipe Summary

prep:
10 mins
chill:
2 hrs
bake:
10 mins
total:
2 hrs 20 mins
Servings:
20
Yield:
20 cookies
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Ingredients

Cookies:
Icing:

Directions

Cookies:
  • Whisk flour, baking powder and salt in a small bowl. Beat butter, sugar, egg, egg yolk and vanilla in a large bowl until blended. Stir in flour mixture. Gather into a ball; wrap in plastic. Refrigerate 2 hours.

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  • Heat oven to 350°F. Roll out dough with lightly floured rolling pin on lightly floured surface to 3/8-inch thickness. Cut with 4-inch snowflake cookie cutter. Place on ungreased baking sheets, 1-1/2 inches apart. Bake at 350°F for 10 to 12 minutes, until lightly browned at edges. Remove cookies to rack to cool.

Icing:
  • In a medium-size bowl, combine confectioners sugar, powdered egg whites and 2 tablespoons cool water. Beat on high with an electric mixer for 5 minutes, adding more water as needed for good piping consistency. Divide in half; tint half blue. Transfer icings to two separate pastry bags fitted with small writing tips. Decorate cookies with icing; sprinkle with sugar and nonpareils. Let icing dry 1 hour before stacking cookies.

Nutrition Facts

153 calories; fat 5g; cholesterol 34mg; saturated fat 3g; carbohydrates 25g; protein 2g; sodium 48mg.
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