Only three days until Christmas! This year went by so quickly, but there is still time to make a batch of cookies or two. In fact, I plan to spend some time today baking. This is one of my favorite cookie recipes. I have made these cookies for many different occasions, including a baby shower and to celebrate the arrival of spring. I made the latest batch for Jaime and my annual holiday dessert party. To help give our party a cohesive elegant look we decided to make all of the desserts red and white. Recently I have been a bit obsessed with snowflake cookie cutters and I figured that this was a perfect time to put them to use and make some snowflake cookies. Earlier this season I put them to use to make salt dough snowflake ornaments.
- 3/4 cup butter flavored shortening
- 1 1/4 cup sugar
- 2 eggs
- 3 1/2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup evaporated milk
- 1 1/2 teaspoon vanilla
- parchment paper
- 1 batch butter cream frosting (divided): 1 cup butter (at room temperature); 3 cups powdered sugar; 1 1/2teaspoons vanilla; and 2 tablespoons whipping cream (milk also works)
I combined the shortening, sugar, vanilla, and eggs in a large bowl and beat with a stand mixer for approximately 2 minutes. In a medium bowl, I stirred together the flour, baking powder and salt. I added the dry ingredients and evaporated milk to the wet ingredients and stirred until combined.
I placed the dough on a piece of floured parchment paper. On a piece of parchment paper, I rolled the dough with a rolling pin until it was approximately 1/2 ” thick. I cut the rolled dough into a variety of snowflake shapes using different cookie cutters. (I used snowflake cookie cutters as well as star and daisy cookie cutters.) To help the cookies keep their shape, I removed the excess dough from around the cut cookies, but did not remove the cookies from the parchment paper.
I made a variety of different sized snowflake cookies, but to make sure that the cookies baked evenly I baked similarly sized cookies together.
I placed the cookies and parchment paper on a cookie sheet and baked the cookies in a 350 degree oven for about 7-12 minutes depending on the size. The cookies are done when the top does not indent when touched lightly. I let the cookies cool on the cookie sheet for a few minutes before transferring them to a wire cooling rack.
While the cookies were cooling, I made the butter cream frosting. In a stand mixer, I beat the butter and powdered sugar until light and fluffy and then beat in the vanilla and whipping cream.
Do you have a favorite cookie recipe? If so, I’d love it if you’d share in the comments!