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Salty-Sweet Snowflakes

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  • Makes: 22 servings
  • Yields: 4-inch , 16 (4 1/2-inch) or 12 (6-inch) cookies
  • Prep: 45 mins
  • Chill: 3 hrs
  • Bake: 13 mins 350° per batch

Salty-Sweet Snowflakes

Directions

  1. In a large bowl combine chilled butter and sugar. Beat butter and sugar with and electric mixture on medium-high speed until light and fluffy. Add egg and egg yolk; beat until fully incorporated. Add salt, vanilla, lemon zest, and white pepper. Slowly beat in flour. Using your hands, knead dough until smooth; divide in half. Wrap each dough half with plastic wrap; chill 3 hours.
  2. Preheat oven to 350 degrees F. On a lightly floured surface roll each dough half to 1/4-inch thickness. Using a 4-inch snowflake cutter, cut out snowflakes. Arrange cutouts 1 inch apart on ungreased cookie sheets.
  3. Bake 13 minutes or until edges just start to brown. Remove from oven. Cook on cookie sheets 5 minutes. Using a spatula, carefully remove cookies. Transfer to wire rack to cool completely. Decorate cooled cookies with Royal Icing. Makes 22 cookies.
  4. In a small bowl stir together 2 cups powdered sugar, 11/2 Tbsp. meringue powder, and 2 to 3 Tbs[. water until smooth. Spoon mixture into a pastry bag fitted with a small round tip. Decorate cookies as desired. Let dry 15 to 20 minutes.

From the Test Kitchen

Note to TK: We are only doing Snowflake Cookies.

Nutrition Facts (Salty-Sweet Snowflakes)

  • Per serving:
  • 284 kcal cal.,
  • 9 g fat
  • (5 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 39 mg chol.,
  • 165 mg sodium,
  • 50 g carb.,
  • 0 g fiber,
  • 36 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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