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What's winter without a little snow? We prefer the warm, tasty kind. Crushed blue fruit-flavor hard candies fill the gaps of these scalloped snowflake sugar cookies for a glacial effect.


Scalloped Snowflake Sugar Cookies



  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle.

  • Preheat oven to 375°F. On a lightly floured surface, roll one dough portion at a time to 1/8 to 1/4 inch thick. Using a 2-1/2- to 3-1/2-inch flower-shape or scalloped round cookie cutter, cut out dough. Place cutouts on a foil-lined cookie sheet. Using small aspic cutters, cut out shapes inside flowers or rounds to create desired snowflake designs. Fill holes with finely crushed rectangular blue fruit-flavor hard candies.

  • Bake about 5 minutes; cool on cookie sheet elevated on a wire rack.

To decorate:

  • Using a decorating bag fitted with a small round tip, pipe frosting-consistency white Royal Icing into desired designs on cookies.


Look for aspic cutters in specialty cooking stores or online.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition Facts (Scalloped Snowflake Sugar Cookies)

74 calories; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 15 mg cholesterol; 49 mg sodium. 11 mg potassium; 10 g carbohydrates; 0 g fiber; 4 g sugar; 1 g protein; 0 g trans fatty acid; 97 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Royal Icing



  • In a large mixing bowl stir together the powdered sugar, meringue powder, and cream of tartar. Add the water and vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until icing is very stiff. If not using right away, cover bowl with a damp paper towel and cover paper towel with plastic wrap; chill for up to 48 hours.



Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.


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